Mango sago is one of my favorite summer desserts. It’s a refreshing Asian dish made with chewy tapioca pearls, condensed milk, coconut milk, jelly, and fresh mangoes! Ready in under 30 minutes, it’s the perfect dessert for warm sunny days. ❤️
Love this recipe? Try out my strawberry sago!
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What is Mango Sago?
Mango sago is a popular refreshing dessert originating from Hong Kong. In the Philippines (where my family is from), we call our version “mango bango”!
While traditional fruit sago recipes are made with sago pearls derived from sago palm trees, many variations (including this one!) use small tapioca pearls instead. The tapioca, which is derived from cassava, is similar to what you find in bubble tea: dense, chewy pearls with a satisfying bite to them. This swap is quite common because sago isn’t always easy to find, but the two ingredients share a similar texture and flavor, so it’s a seamless substitution.
In addition to this recipe using small tapioca pearls, it also uses fresh yellow mangoes, condensed milk as the sweetener, coconut milk to thin it out, and coconut jelly. I made this for a dinner I hosted at my house, and everyone loved it!
The best part is that you can make this recipe your own. Add different mix-ins, try different milks, or change up the fruit. There’s lots of room to get creative in terms of flavor!
❤️ Why You’ll Love This Recipe
- It’s super easy and quick. The small tapioca pearls are boiled over the stove and the mango mixture is made with a blender. Those are the “hardest” steps of this recipe—the rest is just mixing everything else in a bowl!
- It’s perfect for mango lovers. There’s two pounds of mangoes in this sago recipe. Enough mango in every single bite!
- It’s versatile. Add your own twist with different mix-ins! For example, you can add other fruit like lychee or raspberries and include different extracts/spices.
Looking for more mango recipes? Try my triple mango float!
Ingredients
To make the best mango sago from scratch, you’ll need the following ingredients:
I was able to purchase all of these ingredients at my local Asian supermarket. In case you don’t live near one, I included links below to buy them on Amazon!
- You’ll need some small tapioca pearls, which are super chewy and SO satisfying to eat!
- The riper the mangoes, the better. I used champagne mangoes, which are my favorite.
- You’ll blend 1 pound of mangoes with some sweetened condensed milk to make a mango mixture. The other pound will be roughly diced, ensuring each spoonful of sago has mango in it!
- I like to add a can of unsweetened coconut milk to the sago, along with nata de coco (coconut jelly). I highly recommend the nata de coco—it’s flavorful and very chewy.
For the full list of ingredients and measurements, see the recipe card below.
💡 Variations and Substitutions
- If you want to try a different flavor, swap out the mango for strawberry and make strawberry sago!
- Add different mix-ins, like diced lychee, raspberries, etc.
- Swap out the sweetened condensed milk for another sweetener, like brown sugar, granulated sugar, honey, agave, etc.
- Use a different type of milk, like whole, soy, or oat.
How to Make Mango Sago
Step 1: In a medium-sized pot, boil tapioca pearls uncovered for 10 minutes, until pearls turn from white to mostly translucent. Cover pot with lid and let tapioca sit for another 10 minutes, or until fully translucent.
Step 2: Blend 1 pound of mangoes with sweetened condensed milk. Taste for sweetness, adding more condensed milk to your liking.
Step 3: In your serving bowl, add cooked tapioca pearls, diced mangoes, and nata de coco.
Step 4: Stir in coconut milk, and it’s ready to serve! Add in large ice cubes if you want it super cold.
For full instructions, see the recipe card below.
“We ran out already?” – my dad :’)
Storage
Store in airtight container in the fridge for up to 4 days!
I do not recommend freezing it since the tapioca may become too hard.
🥭 More Fruity Desserts
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
Mango Sago
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Equipment
- medium pot
- blender,
- 1 large serving bowl
- Ladle for serving
Ingredients
- ¾ cup (114 g) small tapioca pearls
- 1 pound (453.59 g) mangoes diced
- 4 tablespoons (80 g) sweetened condensed milk adjust to taste
- 1 pound (453.59 g) mangoes diced
- 12 ounces (340.2 g) nata de coco (coconut jelly) drained
- 13 ½ ounces (400 g) coconut milk canned
Instructions
Cook the tapioca pearls:
- In a medium pot, bring about 5 cups of water to a rolling boil. Stir in ¾ cup small tapioca pearls. Slightly lower heat and gently boil uncovered for 10 minutes, or until tapioca turns from white to mostly translucent.
- Turn off heat and cover pot with lid. Let tapioca sit for 10 minutes, or until pearls are fully translucent. If the pearls still have small white dots in the center, cover pot with lid again and let sit for another 2-3 minutes.
- Transfer tapioca pearls in fine mesh strainer. Rinse with cold water to stop them from cooking and get rid of excess starch.
Make the mango mixture:
- In a blender, add 1 pound mangoes and 4 tablespoons sweetened condensed milk. Blend until smooth, about 15-30 seconds. Taste for sweetness, adding more condensed milk as needed.
Assemble:
- In your large serving bowl, add cooked tapioca pearls, mango mixture, diced 1 pound mangoes, 12 ounces nata de coco (coconut jelly), and 13 ½ ounces coconut milk. Stir until fully combined.
- Divide among serving glasses. If you'd like the mango sago even colder, add ice. See notes for storage information.
Notes
- If you want to try a different flavor, swap out the mangoes for strawberry and make strawberry sago!
- Add different mix-ins, like diced lychee, raspberries, etc.
- Swap out the sweetened condensed milk for another sweetener, like brown sugar, granulated sugar, honey, agave, etc.
- Use a different type of milk, like whole, soy, or oat.
