Mango Sago Dessert With Coconut Milk

Have you been looking for a dessert that’s light, creamy, and packed with tropical flavor? If so, mango sago dessert with coconut milk might just become your new go-to treat.

This refreshing dessert brings together the rich, velvety taste of coconut milk with the chewy texture of sago pearls and the juicy sweetness of ripe mango.

It’s a simple yet satisfying combination that feels indulgent without being heavy. I first made this on a warm afternoon when I wanted something cooling but not overly complicated.

It started with boiling the tiny sago pearls until they turned perfectly translucent, then rinsing them to get that smooth, bouncy texture.

The real magic happened when I mixed them into a creamy blend of coconut milk and sweetened condensed milk, letting the flavors meld together in the fridge.

Topping it off with fresh mango chunks added the perfect burst of fruity sweetness. One spoonful, and I knew this was a dessert worth making again and again!

Table of Contents

Mango Sago Dessert With Coconut Milk Recipe

Ingredients

½ cup small sago pearls
2 cups water (for boiling sago)
1 large ripe mango, peeled and diced
1½ cups coconut milk
¼ cup sweetened condensed milk (adjust to taste)
½ cup water (for adjusting consistency)
½ teaspoon vanilla extract
A pinch of salt
Ice cubes (optional, for serving)

Instructions

Bring 2 cups of water to a boil in a pot. Add the sago pearls and stir immediately to prevent sticking. Boil for about 10–12 minutes, stirring occasionally, until the pearls turn mostly translucent.
Remove from heat, cover the pot, and let the sago sit for another 5 minutes to finish cooking in the residual heat. The pearls should be completely clear when done.
Drain the sago using a fine mesh strainer and rinse under cold running water to remove excess starch. Set aside.
In a mixing bowl, combine coconut milk, condensed milk, vanilla extract, and a pinch of salt. Stir well until everything is smooth and well blended. If the mixture is too thick, add up to ½ cup of water to reach a pourable consistency.
Add the drained sago pearls into the coconut milk mixture and mix gently.
Fold in half of the diced mango, saving the rest for topping.
Cover and chill in the refrigerator for at least 1 hour to let the flavors blend.
To serve, divide the sago mixture into glasses or bowls, top with the remaining mango cubes, and add ice cubes if desired.
Serve immediately and enjoy this creamy, refreshing dessert!

What Is Mango Sago?

Mango sago is a creamy, refreshing dessert made with ripe mangoes, sago pearls, and coconut milk. The sago pearls, which are small and chewy, add a fun texture to the smooth and rich coconut base.

It’s lightly sweetened with condensed milk and chilled before serving, making it a perfect dessert for warm days.

Originally popular in Southeast Asia and Hong Kong, mango sago has become a favorite worldwide because of its simple ingredients and tropical taste.

The balance of fresh fruit, creamy coconut, and chewy sago makes it both satisfying and light.

Tips For Making The Perfect Mango Sago

To get the best texture and flavor, follow these simple tips when making mango sago.

Use ripe mangoes: Sweet, fully ripe mangoes give the dessert its natural flavor. If they aren’t sweet enough, you may need to add a little extra sweetener.
Cook sago properly: Boil sago until it turns mostly translucent, then let it sit in hot water to finish cooking. Rinse it under cold water to remove excess starch and prevent clumping.
Chill before serving: Let the dessert sit in the fridge for at least an hour so the flavors blend and the texture becomes creamy.
Adjust the consistency: If the mixture is too thick, add a little extra coconut milk or water to get the perfect texture.
Sweeten to taste: Different mangoes have different levels of sweetness. Always taste the mixture before adding condensed milk so you don’t overdo it.

Variations Of Mango Sago

If you want to change things up while keeping the flavors fresh and delicious, here are some variations to try.

Mango Sago with Avocado: Adding diced avocado makes the dessert even creamier and richer.
Mango Sago with Chia Seeds: Soak some chia seeds in coconut milk and mix them in for extra texture and nutrition.
Mango Sago with Lychee: Chopped lychee adds a floral sweetness that pairs well with mango.
Mango Sago with Banana: Soft banana slices blend beautifully into the creamy coconut base.
Mango Sago with Jackfruit: Adding small pieces of jackfruit gives the dessert a unique and slightly chewy texture.

Can You Make Mango Sago Ahead Of Time?

Yes, mango sago can be made ahead of time, but there are a few things to keep in mind. The flavors improve as they sit, but the texture of the sago can change if stored too long.

It’s best to prepare it no more than 24 hours in advance for the freshest taste. If making ahead:

Store the sago mixture and mango separately to prevent the fruit from becoming mushy.
Stir well before serving, as the coconut milk may thicken in the fridge.
If the texture becomes too thick, add a little extra coconut milk or water to loosen it up.

What To Serve With Mango Sago?

Mango sago pairs well with a variety of other dishes, especially light and tropical flavors. Here are some great options:

Fresh fruit platters
Steamed coconut buns
Thai sticky rice with mango
Pandan jelly desserts
Crispy sesame balls
Vanilla or coconut ice cream
Light sponge cakes

How To Store Mango Sago?

Proper storage keeps mango sago fresh and maintains its creamy texture.

Refrigeration: Store in an airtight container in the fridge for up to 2 days. Stir before serving to mix any separated ingredients.
Avoid freezing: Freezing changes the texture of sago pearls, making them hard and unpleasant to eat.
Keep mango separate: If storing for more than a few hours, keep the diced mango separate and add it just before serving.
Adjust consistency: If the mixture thickens in the fridge, stir in a little extra coconut milk or water before serving.