Mango Sago is a refreshing dessert with the sweetest fresh mangoes, chewy sago pearls, and a creamy sauce. It's easy to prepare and a great way to take advantage of mangoes when they're in season.
You may also like Buko Pandan Salad, a creamy dessert made with young coconut, sago pearls, and pandan-infused agar-agar.
Ingredients you'll need
Notes and substitutions
- Mangoes: Use ripe Manila or Ataulfo mangoes. You can use another type of mango that is sweet and not stringy, like the Haden variety.
- Sago: Use white, small-size sago pearls. You can also use tapioca pearls which are similar and cooked the same way.
- Nata de Coco (or coconut gel): Made from fermented coconut water, it is chewy, sweet, and jelly-like. It is an optional ingredient also used in Halo-Halo (Iced Shaved Dessert).
- Half-and-Half: I used this homogenized mixture of cream and milk. You can also use equal parts of heavy cream and milk, or just heavy cream or all-purpose cream for a thicker, creamier sauce.
How to make this recipe
Cook the sago pearls in boiling water until translucent, then rinse with cold water.
(1)Drain the sago and nata de coco.
(2)In a large bowl, combine approximately 4 cups of cooked sago and 1 cup nata de coco. Dice the"cheeks" of 5 mangoes and add them in. Set the seeds aside.
(3)In a separate cup, combine 1 cup of half-and-half and ½ cup of condensed milk. You can always add more, depending on your taste or the sweetness of the mangoes. Slice off the flesh from the seeds and add it to the mixture.
(4)Blend them until smooth.
(5)Gently stir the sauce with the sago, nata de coco, and mangoes.
Refrigerate for a few hours before serving.
Frequently asked questions
Mango Sago can last up to 2 or 3 days in the fridge if stored in an airtight container. However, consuming it within 24 hours is best to maintain its freshness and texture.
Mango Sago is best consumed fresh. Freezing will change the texture of the sago pearls and mangoes, making this dessert less enjoyable.
Absolutely! You can make it vegan or dairy-free by using full-fat coconut milk or another creamy plant-based milk like oat milk. Sweeteners like sugar, agave, or maple syrup can replace the sweetness of condensed milk.
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- Saucepan or pot
- Large mixing bowl
- 5 Manila or Ataulfo mangoes
- 8 ounces raw sago (about 1¼ cups) sub: tapioca pearls
- 1 cup half-and-half (see note)
- ½ cup condensed milk
- 8 ounces nata de coco (about 1 cup drained) (optional)
- Cook the sago pearls in boiling water until translucent, then rinse with cold water.
- Drain the sago and nata de coco, and combine in a large bowl.
- Dice the "cheeks" of the mangoes and add them in. Set the seeds aside.
- In a separate cup, combine half-and-half and condensed milk (more to taste, depending on the sweetness of the mangoes).
- Slice off the flesh from the seeds and add it to the mixture. Blend until smooth.
- Gently stir the sauce with the sago, nata de coco, and mangoes.
- Refrigerate for a few hours before serving.
This is my favorite!! I have yet to try making it with half and half. I always make it with all-purpose cream, which is full of fat and is too thick. Lol