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    Home » Desserts Recipes

    Mango Sago Recipe

    Published: May 1, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Jump to Recipe Print Recipe

    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.

    Mango Sago in cups.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other mango desserts
    • 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 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.

    Draining sago and nata de coco in a strainer.

    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.

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

    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.

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

    Step 4: Blend the ingredients until smooth.

    Blending the cream mixture until smooth.

    Step 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 your Mango Sago for a few hours before serving.

    Mango Sago in a large bowl.

    Recipe FAQs

    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.

    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 dessert recipes you may like

    • crema de fruta on a spoon
      No-Bake Crema de Fruta (Filipino Layered Fruit Cake)
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    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 small dish glass.

    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 (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)
    US Customary - Metric

    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.
     

    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
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    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
      • Nora Rey

        July 20, 2023 at 10:40 pm

        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!

        Reply
    5 from 1 vote

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