Updated on July 12, 2025
Transport yourself to a tropical paradise with the incredibly refreshing mango sago dessert, a creamy, fruity, and chewy treat that instantly cools you down. Whether you’re enjoying it on a hot summer afternoon or serving it as a dinner finale, this silky, coconut-rich mango sago is the kind of dessert that keeps everyone coming back for more.
As a chef turned full-time mom, this dish holds a special place in my heart. I first made mango sago dessert on a whim, inspired by a craving during one of those late-night nursing sessions. With just a few ripe mangos, some coconut milk, and mini tapioca pearls tucked away in the pantry, I created something that felt like magic in a bowl. It was the kind of dessert that brought the whole house to the table without me having to call anyone. That’s the moment I knew mango sago wasn’t just a recipe. It was a moment waiting to happen.
From selecting the best mangoes to nailing the texture of the tapioca pearls, I’ll walk you through each step with ease. This mango sago dessert recipe has become one of the most loved desserts in my kitchen. It’s light, sweet, and chilled just right, making it the ultimate summer recipes your family will ask for again and again.
Table of contents
Table of Contents
Why You’ll Love This Mango Sago Dessert (And Why It’s Your New Favorite!)
Creamy and Refreshing, Every Spoonful:
This mango sago dessert delivers a creamy texture thanks to coconut milk and sweetened condensed milk, balanced by the brightness of fresh mango and the satisfying chew of mini tapioca pearls. It’s the kind of cold treat that lifts your mood instantly.
Mango Sago Dessert Recipe: Creamy, Refreshing, Easy to Make
A creamy and refreshing tropical dessert made with ripe mangoes, small tapioca pearls, and coconut milk. Perfectly chilled and easy to prepare.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1/2 cup small tapioca pearls (about 60g)
3 ripe mangoes (about 1 kg)
200 ml unsweetened coconut milk
1/4 cup sweetened condensed milk (60 ml, adjust to taste)
1/2 teaspoon vanilla extract
4 cups water (for boiling tapioca)
Instructions
1. Boil 4 cups of water in a pot. Add the tapioca pearls and stir gently. Let it return to a boil, then simmer for 20 minutes, stirring occasionally.
2. If pearls have white centers, turn off the heat, cover, and let sit for 10 minutes.
3. Drain the cooked pearls, rinse under cold water, and transfer to a bowl of cold water. Set aside.
4. Peel and slice the mangoes. Set aside a handful of chunks for garnish. Blend the remaining mango with coconut milk, condensed milk, and vanilla extract until smooth.
5. Pour the mango mixture into a bowl and chill in the fridge for at least 1 hour.
6. Drain the tapioca and stir into the chilled mango base. Serve in bowls and top with mango chunks.
Notes
Use ripe Ataulfo or Champagne mangoes for the best flavor.
You can make it vegan by using coconut condensed milk.
Serve cold for best texture. Avoid freezing.
Store tapioca and mango mixture separately if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boil and Blend
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 326
- Sugar: 32g
- Sodium: 28mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Ready in Under 30 Minutes:
With no complicated steps or hard-to-find ingredients, you can whip this dessert up quickly. It’s perfect for weeknights, last-minute guests, or when you just want something sweet without turning on the oven.
Only 5 Simple Ingredients:
Ripe mangoes, coconut milk, condensed milk, vanilla extract, and tapioca pearls. That’s all you need to make this delicious dessert feel like it came from a Hong Kong dessert shop.
Authentic Taste of Asia:
Inspired by traditional tong sui found in Hong Kong and dessert cafés like Honeymoon Dessert, this version captures that classic flavor with a homemade touch
Vegan and Dairy-Free Friendly:
Swap in coconut condensed milk or agave syrup and plant-based milks to make this dessert vegan or paleo. It’s naturally gluten-free too, making it a great option for guests with dietary needs.
A Crowd-Pleaser That Looks Stunning:
Served in glass cups with golden mango chunks on top, this chilled mango sago becomes a showstopper at the table. It’s light, beautiful, and bursting with tropical flavor.
Whether you serve it after dinner or pack it for a picnic, it never fails to impress. Once you try it, you’ll understand why it’s a go-to dessert across Asia and why it deserves a spot in your regular rotation.
Ingredients Needed to Make Creamy mango sago dessert
This tropical dessert keeps things simple and delicious. You’ll only need a few easy-to-find ingredients, grouped here for clarity:
For the Tapioca Base:
- ½ cup small tapioca pearls (about 60 grams)
These cook into chewy, translucent balls that give the dessert its signature texture. Use small pearls, often labeled “mini” or “small pearl tapioca.”
For the Mango Coconut Cream:
- 3 ripe mangoes (roughly 1 kilogram total)
Choose soft, fragrant mangoes like Ataulfo, Champagne, or Indian varieties. The sweeter and juicier, the better. Set a handful aside for topping. - 200 ml unsweetened coconut milk (about half a 13.5-ounce can)
This adds richness and a subtle tropical flavor. Full-fat coconut milk will give the best creaminess. - ¼ cup sweetened condensed milk (60 ml, adjust to taste)
Adds sweetness and body. You can use more or less depending on how sweet your mangoes are. - ½ teaspoon pure vanilla extract
Adds warmth and depth to the flavor without overpowering the mango.
Optional Toppings of mango sago dessert :
- Extra diced mango
- Pomelo segments or toasted coconut flakes for texture
This simple list comes together to create a dessert that’s luxurious, vibrant, and perfect for any season. Up next, I’ll guide you through the easy steps to bring it to life.
How to Make mango sago dessert
Creating this tropical favorite is simple and enjoyable. With just five steps, you can make a creamy and chewy dessert that feels light and refreshing.
Step 1: Boil the tapioca pearls
Bring four cups of water to a full boil in a medium pot. Once boiling, slowly add the small tapioca pearls. Stir right away so they do not clump. Let the water return to a boil, then lower the heat to a steady simmer. Cook for about 20 minutes, stirring now and then to help the pearls cook evenly.
If the centers of the pearls still look white after 20 minutes, turn off the heat. Cover the pot and let it sit for 10 more minutes. The heat from the water will finish the cooking gently.
Step 2: Cool and rinse the pearls
Drain the cooked tapioca using a fine strainer. Rinse under cold water until the pearls are completely cool. This step stops the cooking and removes extra starch. After rinsing, transfer them to a bowl of clean cold water. Set aside to keep them from sticking together.
Step 3: Blend the mango base
Peel the mangoes and cut the fruit away from the seed. Keep a handful of cubes for garnish and place the rest in a blender. Add the coconut milk, condensed milk, and vanilla extract. Blend until smooth and creamy.
Taste the mango mixture. If it is not sweet enough, add a little more condensed milk and blend again.
Step 4: Chill the mango mixture
Pour the blended mango into a large bowl. Cover and chill it in the refrigerator for at least one hour. Chilling improves the texture and brings out the tropical flavor.
Step 5: Combine and serve
Drain the tapioca pearls and stir them into the chilled mango mixture. Mix gently to keep the pearls whole. Spoon the dessert into bowls or glasses. Top with the mango cubes you set aside earlier. You can also add a little coconut milk on top or fresh mint for color.
Serve cold and enjoy right away for the best texture and taste.
Serving Tips of mango sago dessert
Mango sago is best served cold, especially on warm days. Use clear glass cups or dessert bowls to show off the bright mango color and the tapioca pearls. For an elegant finish, top each serving with fresh mango cubes. You can also add a spoonful of coconut milk or a few mint leaves for extra freshness.
To turn this into a drinkable dessert, simply thin the mango base with more coconut milk until it reaches a pourable texture. Serve it with a wide straw or a long spoon.
Storage Instructions of this creamy mango sago dessert
If you’re preparing this dessert in advance, store the mango puree and tapioca pearls separately in the refrigerator. Combine them just before serving to keep the texture fresh. The mango mixture stays good for up to two days in an airtight container.
Tapioca pearls tend to firm up if stored too long, so they are best used within the first day. If they become too firm, soak them in warm water for a few minutes to soften them again before mixing.
Freezing is not recommended since the tapioca pearls can lose their chewy texture once thawed.
What Is the Difference Between Sago and Tapioca?
Sago and tapioca may look alike and serve similar roles in recipes, but they come from different sources. Tapioca is made from the starch of the cassava root, while true sago comes from the inner trunk of the sago palm tree. In many grocery stores, especially outside Asia, the pearls labeled as sago are actually made from tapioca. Tapioca pearls are more widely available and cook more evenly, which makes them a convenient choice for desserts like mango sago. Both ingredients offer a soft, chewy texture, but understanding their origin gives this dessert a deeper cultural meaning.
Helpful Notes about mango sago dessert
Mini tapioca pearls work best for this dessert. Larger ones can take longer to cook and may feel too heavy.
For a vegan version, use sweetened coconut condensed milk or agave syrup instead of regular condensed milk.
You can use Ataulfo, Champagne, or Kent mangoes for the best sweetness and texture.
Always use ripe mangoes for full flavor. If they feel slightly soft to the touch and have a fruity aroma, they are ready.
If you want to add a citrus twist, try topping your dessert with pomelo pulp or orange zest.
Frequently Asked Questions about mango sago dessert
What is mango sago dessert made of?
Mango sago is a chilled dessert made with ripe mangoes, small tapioca pearls, coconut milk, and sweetened condensed milk. Some versions include a splash of vanilla or pomelo on top.
Is mango sago healthy?
It can be. The dessert is naturally gluten-free and can be made dairy-free by using plant-based milk. To make it lighter, you can reduce the condensed milk or replace it with a natural sweetener
What is a sago dessert?
A sago dessert is any sweet dish made with sago or tapioca pearls. These pearls are boiled until translucent and combined with ingredients like milk, coconut, or fruit.
Is sago a healthy dessert?
Sago provides quick energy and is easy to digest, but it is mostly made of starch. It is best enjoyed in moderation or paired with fruit and milk for added nutrients.
Is mango sago Chinese or Filipino?
Mango sago originated in Hong Kong and is considered a classic Chinese dessert. It has also become popular in other Asian cuisines, including Filipino kitchens.
Is sago just tapioca pearls?
Yes, in many recipes, the term sago refers to tapioca pearls. While they come from different plants, they are very similar in appearance and cooking method.
conclusion :Enjoy Every Spoonful of This Easy Mango Sago Dessert
There’s something special about making a dessert that’s both simple and unforgettable. This mango sago dessert checks every box. It’s light, creamy, and filled with tropical flavor that’s perfect for warm days or when you just want something refreshing. It only takes a few ingredients, but it delivers a beautiful result every time.
If you’ve given this mango sago dessert a try, I’d love to know how it turned out. Did you serve it chilled with extra mango chunks or make it your own with other fruits? Drop your thoughts in the comments and leave a rating to help others.
And if you loved it, feel free to share it with someone who would enjoy it too. Let’s keep making delicious memories one spoonful at a time. follow me in pinterest