Mango Sago Dessert

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April 27, 2017 by Liza Agbanlog 22 Comments

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I have been buying a lot of mangoes lately since they are so bountiful at this time of the year. Normally we devour these delicious fruits on their own, but last week I used mangoes to dress a Salad Nicoise dish that I made for my family. In the past, I have made and shared a few desserts using mangoes like mango floatand mango pudding. This mango sago dessert is another one that will definitely be a crowd pleaser.

This dessert is simple and easy to make. The hard part is cooking the tapioca pearls, but if you follow the procedure correctly, you will be rewarded with a refreshing and delightful dessert. The tapioca pearls were first cooked for half an hour. They are then set aside for 5 minutes and then rinsed under cold water. These steps are necessary for perfectly cooked sago. The sago was combined with diced mangoes then coconut milk, fresh milk and sugar. The result was a mango sago that tasted perfect and not too sweet. My family and I can’t get enough of this delicious treat. Enjoy!

Liza Agbanlog

Filipino mango sago is a delicious dessert consisting of tapioca pearls, mango bits, fresh milk & coconut milk. It's a definite crowd favorite.

4.58 from 7 votes

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Filipino

Servings 5 servings

Calories 314 kcal

Ingredients

6 cups water
1/2 cup small sago (tapioca pearls)
1 3/4 cups coconut milk
1/2 cup milk
1/4 cup sugar
2 ripe mangoes , peeled and sliced into small cubes

Instructions

In a pot, bring water to a boil. Add tapioca pearls and cook, stirring occasionally on medium heat for half an hour. Remove pot from heat and let sit for 5 minutes. Transfer tapioca pearls to a strainer, rinse under cold running water and then drain well. Set aside.
In a saucepan, whisk together coconut milk, milk and sugar. Bring to a boil and then remove from heat. Set aside to cool.
In a mixing bowl, combine cooled coconut milk mixture, tapioca pearls and diced mangoes. Cover with plastic wrap and then chill in the fridge for at least an hour.

Nutrition

Calories: 314kcalCarbohydrates: 39gProtein: 3gFat: 18gSaturated Fat: 15gCholesterol: 2mgSodium: 37mgPotassium: 345mgFiber: 1gSugar: 23gVitamin A: 935IUVitamin C: 31mgCalcium: 63mgIron: 3mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Mango Sago Dessert

Amount Per Serving

Calories 314 Calories from Fat 162

Reader Interactions

Comments

Carmen
June 30, 2020 at 9:02 pm
Hi
This looks great. I was wondering if you used tapioca or sago since they’re different. I grew up with sago but it’s hard to find here.
Reply
- Liza Agbanlog
  June 30, 2020 at 9:20 pm
  Hi Carmen,
  I used small tapioca pearls in this recipe.
  Reply
Ilse
November 3, 2018 at 7:08 pm

We liked the taste a lot, but the texture not so much. I then repeated it with using 1 cup of tapioca instead of just 1/2 a cup and only cooked it for 15 minutes in 1 l water. Everything else I did as in the original recipe, except that we found it tastes much better if chilled it for 24 hours than for a few hours.
The changes resulted in sightly firmer tapioca pearls (we found them to be too sloppy after 30 minutes cooking) and a pudding that’s less runny and more flavoursome. It was VERY yummy! Thank you for the recipe! 🙂
Reply
- Liza Agbanlog
  November 4, 2018 at 9:02 am
  You’re welcome Ilse!
  Reply
Chamila
October 12, 2018 at 1:31 am
I wanted to make double qty, should I have doubled the water. 12 cups seemed a lot
Reply
- Liza Agbanlog
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  October 12, 2018 at 3:53 pm
  Hi Chamila,
  I have not tried doubling this recipe, so I don’t know what the outcome would be.
  Reply
Fozia
August 5, 2018 at 1:54 pm

I made this with mango coulis at the bottom no mango pieces and poured the cooled sago on top of the coulis in individual serving glasses, made a very pretty and delicious dessert. Love it I’m completely addicted!
Reply
Dana
July 16, 2018 at 7:33 am
Hi,
Can I make this desert one day before I serve it?
If so, any changes I should make to the original recipe?
I read a comment here that said it became thicker the following day. I would definitely NOT want it think, but more light and fluid. Should I add crushed ice maybe?
Thank you!
Reply
- Liza Agbanlog
  July 16, 2018 at 2:59 pm
  Hi Dana,
  Adding crushed ice is a good idea but it might change the taste of the mango sago. Add more sugar to taste if needed.
  Reply
Anonymous
May 17, 2018 at 4:36 am
Can i used evap & condenses instead of coconut milk & whole milk..Its kinda hard to find it here..Thats the most sale here.
Reply
- Liza Agbanlog
  May 18, 2018 at 8:54 am
  Yes, you may use evaporated and condensed milk but you have to eliminate the sugar and gradually use the condensed milk until you reach the desired sweetness.
  Reply
Frank
March 21, 2018 at 11:26 pm

I just want to know want kind of milk did you used? is it condensed or evaporated milk?
Thank you. appreciated.
Reply
- Liza Agbanlog
  March 22, 2018 at 1:14 pm
  Hi Frank,
  I used 2% fresh milk in this recipe. Hope this helps!
  Reply
Jen
February 28, 2018 at 5:55 pm

I just made this today and brought it to my parents house for dessert. It was a hit! Thanks so much for recipe.
Reply
- Liza Agbanlog
  February 28, 2018 at 9:02 pm
  That’s awesome!
  Reply
SAM
July 12, 2017 at 2:25 am
Made it with just coconut milk and no sugar ! Absolutely delicious
Reply
- Liza Agbanlog
  July 12, 2017 at 11:45 am
  Awesome!
  Reply
  - Silvia
    February 25, 2018 at 4:23 pm
    
    Hi there
    Made this last night and the taste was amazing.
    I was wondering what the final texture should be, is it meant to be a thick consistency or does is stay like a cream consistency. Mine came out like cream however the following day was a little thicker.
    Any suggestions as to how to make it a little thicker for a pudding consistency
    Thank you
    Reply
    - Liza Agbanlog
      February 26, 2018 at 7:08 pm
      Hi Sylvia,
      If you like your mango sago thick like pudding, you may try adding gelatin mixture (unflavored gelatin powder dissolved in hot water). I have not tried it but it might work. Hope this helps!
      Reply
- pym
  July 30, 2018 at 7:30 am
  sam did you use canned coconut milk or the shelf stable type of coconut milk
  Reply
Anonymous
June 11, 2017 at 9:42 am

Salamat! I am trying to find healthier alternatives to Filipino food. Your recipe served as an excellent base. I substituted a few ingredients in your recipe and surprisingly it turned out great. I used coconut cream instead of coconut milk, almond milk instead of regular milk, and 1/4 cup of chia seeds instead of tapioca pearls. I also pureed the mangoes for a creamier texture. Keep the recipes coming!
Reply
- Liza Agbanlog
  June 11, 2017 at 6:06 pm
  Isn’t it great that you can tweak recipes to fit your taste? Take care and enjoy!
  Reply