Mango Sago

Name: Mango Sago
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/2 cup small sago pearls; 3 ripe mangoes, diced; 1 cup coconut milk; 1/4 cup sweetened condensed milk; 4 cups water

A popular chilled Cantonese dessert featuring chewy tapioca pearls submerged in a rich mango and coconut cream mixture.

30 minEasyServes 4240 cal/serving

ChineseDessertStovetop and BlenderVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1/2 cup small sago pearls
3 ripe mangoes, diced
1 cup coconut milk
1/4 cup sweetened condensed milk
4 cups water

Instructions

1

Bring 4 cups water to a boil in a pot over high heat.
2

Add 1/2 cup small sago pearls and cook for 10 minutes, stirring occasionally.
3

Turn off heat, cover, and let small sago pearls sit for 10 minutes until translucent.
4

Drain small sago pearls and rinse thoroughly with cold water to stop cooking, then drain well.
5

Blend two thirds of 3 diced ripe mangoes with 1 cup coconut milk and 1/4 cup sweetened condensed milk until smooth.
6

Combine mango puree, cooked small sago pearls, and remaining diced ripe mangoes in a bowl, then chill before serving.

Questions

Can I make Mango Sago dairy-free?

Yes. The dairy in this entry is 1/4 cup sweetened condensed milk. Swap the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Mango Sago keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Mango Sago?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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