Chef-tested recipe
Make mango sago with ripe mango, sago pearls, coconut milk, evaporated milk, condensed milk, and fresh mango cubes.
Recipe at a glance
- Servings
- 6 to 8
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Total Time
- 35 minutes plus chilling
- Cuisine
- Asian / Filipino-inspired
- Course
- Dessert
- Difficulty
- Beginner
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- Ripe mango flesh — 1000 g
- Small sago pearls — 200 g
- Coconut milk — 500 ml Shop paid link
- Evaporated milk — 400 ml
- Condensed milk — 250 g
- Mango cubes for garnish — 300 g
- Water for boiling sago — as needed
Preparation Overview
Cook sago until translucent, rinse, then chill with mango cream mixture.
Method
Boil sago pearls until mostly translucent. Turn off heat and let them sit covered until fully clear. Rinse under cold water and drain. Blend part of the mango with coconut milk, evaporated milk, and condensed milk. Fold in cooked sago and mango cubes. Chill for at least 2 hours before serving.
Beginner Technique Notes
Rinse cooked sago well to remove excess starch.
Tips and Variations
Adjust condensed milk based on mango sweetness.
Serving Ideas
- Serve cold in small glasses or bowls with mango cubes on top.
Storage
Keep chilled for up to 2 days. Stir before serving.
Nutritional Value
Estimated 280 to 420 kcal per serving depending on milk and sweetness.
Allergen Notes
Contains milk. Coconut is present. Gluten-free if all ingredients are certified gluten-free.
Frequently Asked Questions
Can I use frozen mango?
Yes, but ripe fresh mango gives better flavor.
Why is my sago sticky?
It may need more rinsing after cooking.
Can I make it less sweet?
Yes. Reduce condensed milk.
