This dessert is simple and easy to make. The hard part is cooking the tapioca pearls, but if you follow the procedure correctly, you will be rewarded with a refreshing and delightful dessert. The tapioca pearls were first cooked for half an hour. They are then set aside for 5 minutes and then rinsed under cold water. These steps are necessary for perfectly cooked sago. The sago was combined with diced mangoes then coconut milk, fresh milk and sugar. The result was a mango sago that tasted perfect and not too sweet. My family and I can’t get enough of this delicious treat. Enjoy!
Mango Sago Dessert
Ingredients
- 6 cups water
- 1/2 cup small sago (tapioca pearls)
- 1 3/4 cups coconut milk
- 1/2 cup milk
- 1/4 cup sugar
- 2 ripe mangoes , peeled and sliced into small cubes
Instructions
- In a pot, bring water to a boil. Add tapioca pearls and cook, stirring occasionally on medium heat for half an hour. Remove pot from heat and let sit for 5 minutes. Transfer tapioca pearls to a strainer, rinse under cold running water and then drain well. Set aside.
- In a saucepan, whisk together coconut milk, milk and sugar. Bring to a boil and then remove from heat. Set aside to cool.
- In a mixing bowl, combine cooled coconut milk mixture, tapioca pearls and diced mangoes. Cover with plastic wrap and then chill in the fridge for at least an hour.
Nutrition
Hi
This looks great. I was wondering if you used tapioca or sago since they’re different. I grew up with sago but it’s hard to find here.
Hi Carmen,
I used small tapioca pearls in this recipe.
We liked the taste a lot, but the texture not so much. I then repeated it with using 1 cup of tapioca instead of just 1/2 a cup and only cooked it for 15 minutes in 1 l water. Everything else I did as in the original recipe, except that we found it tastes much better if chilled it for 24 hours than for a few hours.
The changes resulted in sightly firmer tapioca pearls (we found them to be too sloppy after 30 minutes cooking) and a pudding that’s less runny and more flavoursome. It was VERY yummy! Thank you for the recipe! 🙂
You’re welcome Ilse!
I wanted to make double qty, should I have doubled the water. 12 cups seemed a lot
Hi Chamila,
I have not tried doubling this recipe, so I don’t know what the outcome would be.
I made this with mango coulis at the bottom no mango pieces and poured the cooled sago on top of the coulis in individual serving glasses, made a very pretty and delicious dessert. Love it I’m completely addicted!
Hi,
Can I make this desert one day before I serve it?
If so, any changes I should make to the original recipe?
I read a comment here that said it became thicker the following day. I would definitely NOT want it think, but more light and fluid. Should I add crushed ice maybe?
Thank you!
Hi Dana,
Adding crushed ice is a good idea but it might change the taste of the mango sago. Add more sugar to taste if needed.
Can i used evap & condenses instead of coconut milk & whole milk..Its kinda hard to find it here..Thats the most sale here.
Yes, you may use evaporated and condensed milk but you have to eliminate the sugar and gradually use the condensed milk until you reach the desired sweetness.
I just want to know want kind of milk did you used? is it condensed or evaporated milk?
Thank you. appreciated.
Hi Frank,
I used 2% fresh milk in this recipe. Hope this helps!
I just made this today and brought it to my parents house for dessert. It was a hit! Thanks so much for recipe.
That’s awesome!
Made it with just coconut milk and no sugar ! Absolutely delicious
Awesome!
Hi there
Made this last night and the taste was amazing.
I was wondering what the final texture should be, is it meant to be a thick consistency or does is stay like a cream consistency. Mine came out like cream however the following day was a little thicker.
Any suggestions as to how to make it a little thicker for a pudding consistency
Thank you
Hi Sylvia,
If you like your mango sago thick like pudding, you may try adding gelatin mixture (unflavored gelatin powder dissolved in hot water). I have not tried it but it might work. Hope this helps!
sam did you use canned coconut milk or the shelf stable type of coconut milk
Salamat! I am trying to find healthier alternatives to Filipino food. Your recipe served as an excellent base. I substituted a few ingredients in your recipe and surprisingly it turned out great. I used coconut cream instead of coconut milk, almond milk instead of regular milk, and 1/4 cup of chia seeds instead of tapioca pearls. I also pureed the mangoes for a creamier texture. Keep the recipes coming!
Isn’t it great that you can tweak recipes to fit your taste? Take care and enjoy!