3-Ingredient Mango Sago Recipe
Make this easy Mango Sago Recipe in 15 minutes! Discover the secrets to Hong Kong's favorite Cantonese dessert with simple ingredients. Creamy coconut milk, sweet mangoes, and chewy tapioca pearls create this refreshing tropical treat.
Ingredients
- 1 cup small tapioca pearls (sago)
- 2 large ripe mangoes (about 3 cups diced)
- 1 can coconut milk (13.5 oz), full-fat
- 2 sugar or condensed milk (add more to taste)
- ½ cup coconut water or milk (optional, for thinning)
- Fresh mint leaves for garnish (optional)
Instructions
Cook the Sago Pearls
- Fill a medium pot with 4 cups of water and bring to a rolling boil over high heat. Add 1 cup of sago pearls while stirring gently to prevent clumping. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally. The pearls are done when they turn from opaque white to almost completely translucent with just a tiny white dot in the center. Turn off heat, cover the pot, and let sit for 5 minutes.
Rinse and Chill the Sago
- Drain the cooked sago in a fine-mesh strainer and immediately rinse under cold running water for about 1 minute. This stops the cooking process and rinses away excess starch. Transfer the rinsed sago to a bowl and refrigerate while preparing other components.
Prepare the Mangoes
- Peel mangoes and cut the flesh away from the pit to get about 3 cups of mango chunks. Add 2 cups of mango to a blender with 1 cup of coconut milk. Blend until completely smooth and creamy. Taste and add 2-4 tablespoons of sugar if needed. Dice the remaining 1 cup of mango into bite-sized cubes for topping.
Combine Ingredients
- In a large bowl or pitcher, combine chilled sago pearls with the mango-coconut puree. Stir well to distribute the pearls evenly. If desired, stir in remaining coconut milk for extra creaminess. Taste and adjust sweetness if needed
Chill and Serve
- Cover and refrigerate mango sago for at least 2 hours, or up to 24 hours. When ready to serve, divide mixture into bowls or glasses. Top each serving with fresh mango cubes and garnish with mint leaves if using. Serve chilled.