Mango Sago made with mangoes, tapioca pearls, and milk. Sweet, tangy and creamy, it's a summer dessert you'd want all year long!
Guys, we're less than a month away from summer and you know what that means? Mangoes. Boatloads of sweet, juicy mangoes coming our way!
Actually, I am already finding mangoes in abundance at our neighborhood supermarkets and I've been stocking up as much as I can humanly consume. Which, my friends, is a LOT. Not only do I like to finish off a meal with a fresh cheek or two of the fruit, I also love to use it in cooking from sweet desserts to savory dishes.
Who can resist homemade mango ice cream, right? How about Thai mango salad? Yes, please! Mango bread with a cup of tea? A sweet slice of heaven!
To add to my growing mango obsession is this mango sago. A delightful medley of sweet, tangy and creamy, it's a refreshing summer treat you'd want all year long!
Mango sago is an adaptation of a traditional Asian dessert invented by a Hongkong restaurant in the early 1980's which has grown in popularity across the globe and can now be found on the menu list of most Chinese restaurants. Along with the mango pudding and tapioca pearls, the original Hongkong version includes pomelo sections which you can definitely add in if you prefer another layer of flavor and texture.
This is for sure one of the easiest and simplest desserts you can make. It only needs five ingredients and is convenient for serving a crowd as it can be prepped ahead of time. In fact, it tastes so much better when chilled for a few hours and the flavors had a chance to meld.
Iย personally like to use slightly underripe mangoes (already yellow but still very firm) as I find the extra hint of tartnessย makes the mango sago more refreshing but feel free to use very ripe mangoes or add more sugar if you want something a little sweeter.
Although you can use just about any type of mango, I suggest picking ones that have a smooth flesh and have no fibers like our Manila Mangoes or Ataulfo.
Ingredients
- 2 cups water
- ยผ cup small tapioca pearls
- 5 mangoes
- ยฝ cup evaporated milk
- ยผ cup sugar
Instructions
- In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.
- Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
- In a blender or food processor, combine cubed mango flesh from the 4 mangoes, evaporated milk and sugar. Process until smooth and thick.
- Combine mango puree and sago. Chill in the refrigerator until ready to serve.
- Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Anastasia Loo says
Hi, how long can it last if I freeze it?
Lalaine Manalo says
I've never tried freezing it but it should be good for about 1 or 2 months.
Jade says
Is there any dairy free desserts ?
Sherilyn Nallas says
Jusy made the mango sago.Itโs delicious and i love it.๐
Lalaine Manalo says
Glad you enjoyed it!
Anny says
This is SOOO good! I did make some changes to the recipe though. Since mangos are inherently so sweet, I didn't add any additional sugar. I used 3 ripe mangoes, and a can of organic full-fat coconut milk. This allows for the creamy texture of this delicious dessert. Since it was a little too thick with the full can of coconut milk, I thinned it out with some organic coconut water. Very yummy! Thank you!
Lalaine Manalo says
Glad you were able to modify the recipe to your liking!
Phia mae says
My mango sago expires in just a day, what do you think is the reason?
Lalaine Manalo says
Did you leave it outside of refrigeration?
Glenn Meghani says
Hello would u know how long the black sambo stays in the fridge? Thanks
Glenn
Lalaine Manalo says
I'm not sure. I don't know what black sambo is. ๐
Mindy says
I used coconut milk...yum! Thanks for the recipe!
Lalaine Manalo says
I'm sure coconut milk is delicious, too!
SAMARA says
Does it have to be the pearls or can it be the granulated tapioca?
Lalaine Manalo says
I'm sorry, but I'm not sure what you mean by granulated tapioca. ๐
cheri says
how long it will last the cooked mango tapioca? thanks
Lalaine Manalo says
About 2 to 3 days in the fridge ๐
MJ says
How long will it last. I mean expires?
Lalaine Manalo says
About 2 to 3 days in the fridge. ๐
Bobbi says
Can I use lg tapioca?
Lalaine Manalo says
Yes, you can ๐
Anna Macleod says
Hi
Can you tell me approximately how much the 5 mangoes weight or how much they measure. Have a feeling our mangoes in Australia may be larger than where you live as 5 mangoes between 4 serves would be a lot!
Lalaine Manalo says
I live in the U.S. and our mangoes are pretty large. I would say use about 3 to 4 cups of the mango flesh.
Nelsweet P. Plantas says
can i use all purpose cream instead of evaporated milk?
Lalaine Manalo says
Yes, you can ๐
Ray Beynon says
Can I use ordinary cow's milk?
Lalaine says
Hi Ray,
Yes, you can but the taste might not be as creamy and rich.
Vince says
Can I use coconut milk?
Lalaine says
Yes, you can ๐