Mango Sago

A sunny afternoon, the sweet aroma of ripe mangoes fills the air as you prepare a refreshing dessert that dances on your palate. Mango Sago is a delightful blend of creamy coconut milk, tender tapioca pearls, and luscious mango chunks, taking just about 30 minutes to prepare. This recipe works beautifully because the contrasting textures of the chewy tapioca and smooth mango puree create an unforgettable experience.

This recipe is perfect for mango lovers and those seeking a light yet satisfying treat. It’s ideal for summer gatherings, picnics, or a cozy night in. You can make it ahead of time, as it stores well in the fridge for up to three days.

Why You’ll Love This Recipe

• The chewy texture of the tapioca pearls complements the smooth mango puree perfectly.
• It requires minimal effort, with only a few straightforward steps.
• The natural sweetness of fresh mango makes it a refreshing dessert.
• It’s a versatile recipe that can be adjusted to suit your preferred level of sweetness.

What You’ll Need

Gather the following ingredients to create this delicious dessert:

For the Tapioca

• ½ cup small uncooked tapioca pearls

For the Mango Puree

• 3 ripe mangoes, chopped into cubes
• 1 can (13.5 oz) coconut milk
• 1-4 tablespoons vegan condensed milk, to taste
• ¼ teaspoon vanilla extract
• ¼ teaspoon salt
• ¼-½ cup water, optional to loosen

Use maple syrup instead of condensed milk for a sweeter taste.

Substitutions & Swaps

• Use any ripe fruit for variation.
• Swap coconut milk for almond milk if needed.
• Adjust sweetness with agave syrup.
• Choose sago instead of tapioca pearls for a different texture.

How to Make It

Follow these simple steps to create your Mango Sago.

Boil water

Bring about 4 cups of water to a rolling boil. Add the tapioca and stir. Lower to a simmer and simmer for 20 minutes. After 20 minutes, remove from the heat and cover for 15 minutes, checking every 5 minutes until the tapioca is completely translucent.

Blend ingredients

While the tapioca cooks, add the coconut milk, one tablespoon of condensed milk, vanilla extract, salt, and a third of the mango to a high-speed blender. Blend until completely smooth and taste. Add more condensed milk if needed; this will depend on your preference and how sweet your mango is.

Drain the tapioca

Once the tapioca is completely translucent, drain and rinse with cold water. Transfer to a large bowl along with the blended mixture and reserved mango chunks.

Add water if needed

Add more water as desired to thin the mixture, achieving your preferred consistency.

Serve and enjoy

Serve as is or with additional chopped mango on top. Enjoy!

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the texture won’t hold.
Reheat: serve cold, no reheating needed.

Tips for Best Results

• Use very ripe mangoes for maximum sweetness and flavor.
• Adjust the consistency by adding water gradually until satisfied.
• Blend the mango puree thoroughly for a smoother texture.
• Experiment with different sweeteners based on your dietary preference.

Serving Suggestions

• Serve it chilled as a refreshing summer dessert.
• Pair it with coconut ice cream for an extra treat.
• Perfect for fruit salad lovers as a side dish.