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    Home » Desserts

    Mango Sago

    Published: May 1, 2023 by Nora Rey · This post may contain affiliate links · 1 Comment

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    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.

    Mango Sago in cups.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Mango Sago.

    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.

    Draining sago and nata de coco in a strainer.

    (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.

    Sago, nata de coco, and mangoes in a large bowl.

    (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.

    Blending half and half, condensed milk, and mangoes with an immersion blender.

    (4)Blend them until smooth.

    Blending the cream mixture until smooth.

    (5)Gently stir the sauce with the sago, nata de coco, and mangoes.

    Stirring the sauce with the sago, nata de coco, and mangoes.

    Refrigerate for a few hours before serving.

    Mango Sago in a large bowl.

    Frequently asked questions

    How long does Mango Sago last in the fridge?

    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.

    Can I freeze Mango Sago?

    Mango Sago is best consumed fresh. Freezing will change the texture of the sago pearls and mangoes, making this dessert less enjoyable.

    Can I make mango sago vegan or dairy-free?

    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.

    Other dessert recipes you may like

    • Avocado & Milk in Ice
      Avocado and Milk in Ice
    • Ube (Purple Yam) Ice Cream
      Ube (Purple Yam) Ice Cream
    • Mango queso ice cream on a cone
      Mango Queso Ice Cream
    • red velvet cupcakes
      Red Velvet Cupcakes

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Mango Sago in a cup

    Mango Sago

    A dessert with the sweetest mangoes, chewy sago pearls, and a creamy sauce that highlights fresh mangoes when in season.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 10
    Calories: 178kcal
    Author: Nora Rey
    Cost: $12-$16

    Equipment

    • Saucepan or pot
    • Strainer
    • Large mixing bowl

    Ingredients

    • 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)
    US Customary - Metric

    Instructions

    • 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.

    Video

    Notes

    Half-and-Half: You can also use equal parts of milk and heavy cream, or just heavy cream or all-purpose cream for a thicker, creamier sauce.

    Nutrition

    Calories: 178kcalCarbohydrates: 34gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 72mgPotassium: 300mgFiber: 3gSugar: 21gVitamin A: 1233IUVitamin C: 39mgCalcium: 72mgIron: 0.3mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. Larissa

      May 09, 2023 at 5:17 pm

      5 stars
      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

      Reply

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