Name: Creamy Mango Sago Recipe with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 cup small tapioca pearls (sago); 4 cups water (for boiling sago); 2 cups full-fat coconut milk; 1/2 cup sweetened condensed milk (or 3 tbsp honey + 3 tbsp milk alternative); 2 tablespoons sugar (adjust to taste); 2 ripe mangoes (about 2 cups diced), plus extra slices to garnish; 1/2 cup mango puree (from 1 ripe mango blended); 1/4 teaspoon salt; 1 tablespoon lime juice (optional, brightens flavor); Ice cubes or chilled water (for rinsing sago)

Creamy Mango Sago Recipe with Coconut Milk

A lush, silky dessert of ripe mangoes, chewy sago pearls, and fragrant coconut milk. Ready in under an hour, this mango sago recipe is a refreshing finish or chilled treat for warm days.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Easy

Instructions

1
Step 1: Bring 4 cups of water to a rolling boil in a medium saucepan. Add the tapioca pearls, stir once to prevent sticking, and cook according to package instructions—usually 10–15 minutes—stirring frequently so pearls don’t clump.
2
Step 2: Once pearls are translucent with a small opaque center, reduce heat to medium and simmer until fully translucent (about 2–5 more minutes). Taste one to ensure there’s no starchy core. If cooked through, remove from heat.
3
Step 3: Immediately transfer cooked sago to a bowl of ice water or rinse under cold running water to stop cooking and remove excess starch. Drain well.
4
Step 4: In a separate bowl, whisk together coconut milk, sweetened condensed milk, sugar, and salt until smooth. Adjust sweetness to taste. If using honey and milk alternative, whisk until combined.
5
Step 5: Stir drained sago pearls into the coconut-milk mixture. Mix in the mango puree and lime juice (if using) until evenly distributed.
6
Step 6: Fold in the diced mango, reserving a few pieces for garnish. Chill the mixture in the refrigerator for at least 30 minutes to let flavors meld and the dessert become refreshing.
7
Step 7: To serve, spoon mango sago into bowls or glasses, top with extra mango slices and a drizzle of mango puree if desired. Serve chilled.

💡 tips

For best texture, use small tapioca pearls labeled 'sago' or 'small tapioca'. Rinsing sago immediately after cooking removes excess starch and prevents sticking. Chill thoroughly before serving—this dessert is more refreshing when cold. If you prefer a silkier mouthfeel, blend half the diced mango into the coconut mixture and fold in the remaining chunks.

🔄 substitutions

Use evaporated milk instead of coconut milk for a creamier non-dairy option use almond or oat milk plus extra condensed milk; swap sweetened condensed milk for coconut condensed milk for a fully dairy-free version; replace sugar with maple syrup or honey (if not serving to vegans) to taste.

📦 storage

Keep leftovers covered in an airtight container in the refrigerator for up to 2 days. Stir gently before serving; if mixture thickens, loosen with a splash of coconut milk or cold water. Do not freeze, as texture will degrade.