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.
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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 small-size sago pearls as they tend to cook faster. 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 blend of cream and milk. Alternatively, you can combine equal parts of heavy cream and milk. Using heavy cream or all-purpose cream results in a thicker and creamier sauce. You can also use evaporated milk or coconut milk.
How to make this recipe
Step 1: Cook the sago pearls in boiling water until translucent, then rinse with cold water. Be sure to add the sago when the water is boiling; if you add them too soon, they will disintegrate.
Drain the sago pearls and nata de coco in a strainer. If you want to learn more about how to cook sago, don't miss our step-by-step guide.
Step 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.
Step 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.
Step 4: Blend the ingredients until smooth.
Step 5: Gently stir the sauce with the sago, nata de coco, and mangoes.
Refrigerate your Mango Sago for a few hours before serving.
Recipe FAQs
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.
Try other mango desserts
- Halo-Halo: Shaved ice dessert with sweetened red mung beans and fruits like mangoes and jackfruit, sago, gulaman, ube halaya, leche flan, ube ice cream, and pinipig.
- Mango Cheesecake Bars: Creamy cheesecake with mangoes on a graham cracker crust, cut into convenient bars.
- Mango Queso Sorbetes: Filipino-style mango ice cream made with ripe mangoes, queso or cheese, and creamy coconut milk.
- Mango Gelatin: A gelatin or gulaman dessert with mango puree and cream, set until firm and jiggly.
- Mango Float: A no-bake dessert with layers of graham crackers, whipped cream, and mango slices, chilled to create a cake-like, fruity treat.
Other chilled and creamy desserts you may like
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📖 Recipe
Mango Sago
Equipment
- Saucepan or pot
- Strainer
- Large mixing bowl
Ingredients
- 5 Manila or Ataulfo mangoes (see note)
- 8 ounces raw sago (about 1¼ cups) (see note)
- 1 cup half-and-half (see note)
- ½ cup condensed milk
- 8 ounces nata de coco (about 1 cup drained) optional (see note)
Instructions
- Cook the sago pearls in boiling water until translucent, then rinse with cold water. Be sure to add the sago when the water is boiling; if you add them too soon, they will disintegrate.
- Drain the sago and nata de coco, and combine them 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.
Notes
- 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 small-size sago pearls as they tend to cook faster. 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 blend of cream and milk. Alternatively, you can combine equal parts of heavy cream and milk. Using heavy cream or all-purpose cream results in a thicker and creamier sauce. You can also use evaporated milk or coconut milk.
Larissa says
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
Nora Rey says
Oh, I totally get you!😄 It's great that you love it too! Half and half can be a game-changer, adding a lighter and creamier touch to your favorite treat. Give it a go, and you might just fall in love all over again. No worries about the all-purpose cream – we all have our delicious indulgences!