Tips To Prepare Mango Sago Recipe With Mango Pulp Easy

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Craving a cool, refreshing, and unbelievably delicious dessert? Look no further than mango sago! This Southeast Asian classic is perfect for a hot summer day, potlucks, or a delightful after-dinner treat. The combination of creamy sago pearls, sweet mango, and a light coconut milk base is truly heavenly.

This recipe uses readily available canned mango pulp, making it incredibly easy to whip up at home. Plus, it’s completely customizable! Feel free to adjust the sweetness, add other fruits, or even experiment with different flavors.

Mango Sago - Teak & Thyme
Mango Sago – Teak & Thyme

Here’s everything you need to know about making the perfect mango sago, from gathering ingredients to serving this delightful dessert.


(Serves 4-6)

1 cup sago pearls (also known as tapioca pearls)

  • 4 cups water
  • 1 (13.5 oz) can unsweetened condensed milk
  • 1 (13.5 oz) can coconut milk
  • 1 (14 oz) can diced mango pulp, undrained (or fresh mango, chopped)
  • 1/4 cup sugar (adjust to taste)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)

  • Preparation:

    1. Rinse the sago pearls: In a fine-mesh sieve, rinse the sago pearls thoroughly under cold running water until the water runs clear. This removes any excess starch that might prevent the pearls from cooking properly.

    2. Cook the sago pearls: In a medium saucepan, combine the rinsed sago pearls and water. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.

    3. Reduce heat and simmer: Once boiling, reduce heat to low, cover the pan with a lid, and simmer for 15-20 minutes, or until the sago pearls become translucent. They should have a slight white dot in the center, indicating they’re cooked through but still retain a bit of a bite.

    4. Drain the pearls: Using a fine-mesh sieve, drain the cooked sago pearls, rinsing them briefly under cold running water to stop the cooking process.

    5. Cool the pearls: Transfer the drained sago pearls to a large bowl. You can either cool them completely at room temperature or speed up the process by placing the bowl in an ice bath for 10-15 minutes.

    Making the Mango Sago Mixture:

    1. Combine coconut milk and condensed milk: In a separate large bowl, combine the coconut milk and condensed milk. Whisk well until fully incorporated.

    2. Add mango and adjust sweetness: Pour in the diced mango pulp from the can (or chopped fresh mango) and stir to combine. Taste the mixture and adjust the sweetness with additional sugar if desired.

    3. Incorporate sago pearls: Once the mango mixture is to your liking, gently fold in the cooled sago pearls.

    4. Flavor boost (optional): For an extra touch of flavor, add a splash of vanilla extract and stir to combine.

    Chilling and Serving:

    1. Refrigerate: Cover the bowl with plastic wrap or transfer the mango sago mixture to an airtight container. Refrigerate for at least 2 hours, or until thoroughly chilled.

    2. Serving suggestions: Divide the chilled mango sago between individual serving bowls or glasses. Garnish with additional fresh mango pieces, shredded coconut, or a drizzle of condensed milk for an extra touch of sweetness.

    Nutrition Facts (per serving, approximate):

    Calories: 350

  • Fat: 10g
  • Saturated Fat: 8g
  • Carbohydrates: 50g
  • Sugar: 40g
  • Protein: 2g
  • Sodium: 80mg

  • Conclusion:

    This delightful mango sago recipe is guaranteed to impress your taste buds and become a favorite dessert. It’s a perfect balance of creamy, sweet, and refreshing, and the beauty of it lies in its simplicity. Feel free to get creative and personalize it to your liking!

    Now that you’ve mastered the art of mango sago, here are some frequently asked questions to answer any lingering doubts:


    1. Can I substitute fresh mango for the canned mango pulp? Absolutely! Simply use 2-3 ripe mangoes, peel them, and chop them into bite-sized pieces. You might need to adjust the amount of sugar depending on the sweetness of your mangoes.