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Few things capture the essence of summer quite like a refreshing dessert. If I close my eyes and imagine myself somewhere tropical, I would be swinging on a hammock on the beach, eating Mango Sago. Mango sago is an Asian-inspired chilled treat made with fresh, ripe mangoes bursting with flavors, coconut milk, and tapioca pearls adding a delightful of chewiness.

I love Mango Sago as it’s a no-bake dessert that is fast and easy to prepare. It also makes a great dish to bring to summer cookouts, pool parties, and get-togethers. This dessert is versatile as you can replace the mangoes with other fruits, such as strawberries or coconut. It’s not too sweet but is the perfect combination of creaminess and sweetness. It is the perfect bite of the tropics with every spoonful!

As a kid growing up in an Asian household, I rarely recalled sugar-laden desserts served after meals. Our typical dessert would be fresh fruits like oranges, apples, or pears that my mom cut up. On occasions when we do get pastries from the bakery, it would be dishes like steamed bananas served with a coconut sauce, or soft, pillowy cakes with fresh fruits on top, in other words, nothing too sweet. Looking at most typical Asian desserts, you will notice it’s not too sweet.

Instead of intensely saccharine frosted cupcakes and iced cookies, you will see many Asian desserts are light and spongy. I remember bringing a piece of cake to my friend’s house, and her jokingly saying she could use it to clean her kitchen as it was so spongy. It was not the dense, frosted cakes she was used to.

cubed mangoes for mango sago — Cut mangoes into cubes for mango sago

Not Too Sweet

One big reason why most Asian desserts are not sweet like Western desserts is that, in Asia, sugar was first refined in subtropical India, but the country did not start trading sugar until the late 1960s. Before that, most Asian dishes were sweetened with honey or fruits. Asian baking is also about balancing and harmonizing flavors.

WHERE DID MANGO SAGO COME FROM

Mango Sago is believed to have been invented by Lei Garden in 1984 in Singapore. The head chef, Wong Wing-Chee was said to be inspired by the local ingredients in Singapore and decided to make a dessert featuring mango, pomelo, and sago. However, there is another version where Lei Garden invented the dish to make use of leftover pomelo.

Today, this dish has evolved into many different variations, becoming a global sensation. You can now find it in many boba tea shops or dessert parlors. Although there are many variations of it, the component remains the same—a creamy, not-too-sweet pudding made with coconut milk and tapioca balls, or sago.

SAGO VS. TAPIOCA PEARLS

While sago and tapioca pearls appear to be identical, they are quite different. Tapioca is made from cassava, a root vegetable. Sago is made from the pith of the sago palm. Tapioca balls are the chewy balls you find in most boba teas. Sago is used in sweet and savory dishes, including pudding.

The difference between sago and tapioca — The difference between Sago and Tapioca

Sago pearls are often white, while tapioca pearls can be found in a multitude of colors. In most cases, the colors are used for visual presentation and do not correlate to tastes. Both pearls are neutral-tasting because of the starch, and do not have a “flavor.” Sago is not commonly found in the US, while tapioca pearls are sold in dried form and require cooking.

THE RECIPE

Be prepared to be transported to a tropical island with this Mango Sago recipe. Making this at home is quick and easy—no passport needed!

WHAT YOU WILL NEED:

1 cup of tapioca pearls or sago
3 ripe mangoes, peeled and cubed
1 jar of drained Nata de Coco (coconut jelly)
1 can of coconut milk
2/3 cup condensed milk (more if needed)
1 can of evaporated milk

Equipment Needed

large mixing bowl

Step 1: Add 4 cups of water to a pot and bring to a boil. Add in tapioca pearls. Bring it to a boil again, then reduce heat to medium-low for 10 minutes, stirring occasionally to prevent sticking. Take off heat, cover with a lid and let sit for another 10 minutes.

Tapioca pearls should be translucent when cookeded

Step 2: Drain the tapioca pearls and rinse under cold running water. Set aside.

Step 3: In a large bowl, add cubed mangoes, nata de coco, coconut milk, evaporated milk, and condensed milk. Add in the tapioca pearls and stir to combine. Add more condensed milk if more sweetness is desired. Refrigerate for up to 4 hours. Served chilled.

Add mangoes, coconut milk, condensed milk, nata de coco, and tapioca pearls together — Add mangoes, coconut milk, condensed milk, evaporated milk, nata de coco, and the tapioca pearls

Mango Sago

Yield: 8-10

Author: Lanne

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

Be prepared to be transported to a tropical island with this Mango Sago recipe. Making this at home is quick and easy—no passport needed!

Ingredients

1 cup of tapioca pearls or sago
3 ripe mangoes, peeled and cubed
1 jar of drained Nata de Coco (coconut jelly) or 2 cans of Nata de Coco, drained
1 can of coconut milk
1 can of evaporated milk
2/3 cup condensed milk (more if needed)

Instructions

Add 4 cups of water to a pot and bring to a boil. Add in tapioca pearls. Bring it to a boil again, then reduce heat to medium-low for 10 minutes, stirring occasionally to prevent sticking. Take off heat, cover with a lid and let sit for another 10 minutes.
Drain the tapioca pearls and rinse under cold running water. Set aside.
In a large bowl, add cubed mangoes, nata de coco, coconut milk, evaporated milk, and condensed milk. Add in the tapioca pearls and stir to combine. Add more condensed milk of more sweetness is desired. Refrigerate for up to 4 hours. Served chilled.