If there’s one thing you need to make on the hottest summer day, let it be this refreshing and tropical Mango Sago. It’s a no-fuss dessert, bursting with juicy mangoes, chewy tapioca pearls, and creamy coconut milk the perfect way to cool down.
Why You’ll Love This Recipe
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Perfect for summer: Refreshing, fruity, and served cold with ice.
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Minimal cooking required: Just a few components need boiling or prepping in advance.
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Make-ahead friendly: Can be chilled in advance and served cold.
Ingredients
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1 packet mango jelly (prepared according to package instructions)
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2 ripe mangoes, cubed
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1 mango, blended into purée
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½ cup fruit cocktail (canned, drained)
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1½ cups tapioca pearls (sago), boiled and chilled
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2 tbsp condensed milk
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1 cup coconut milk (or any milk of your choice)
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Ice cubes (as needed, for serving)
How to Prepare Mango Sago
Step 1: Prepare the Mango Jelly
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Cook the jelly according to the packet instructions (usually involves boiling water and mixing in the jelly powder).
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Pour into a dish and let it set in the refrigerator until firm (about 2–3 hours).
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Once set, cut the jelly into small cubes and keep chilled.
Step 2: Cook the Tapioca Pearls (Sago)
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Bring a large pot of water to a rolling boil.
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Add the tapioca pearls and boil uncovered for 10–15 minutes, stirring occasionally.
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Once they become mostly translucent (with a small white center), turn off the heat, cover the pot, and let sit for another 10–15 minutes until fully translucent.
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Drain the pearls in a fine mesh strainer and rinse thoroughly under cold water.
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Transfer to a bowl and chill in the refrigerator until ready to use.
Step 3: Blend the Mango Purée
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Peel and slice one mango. Blend until smooth with a splash of coconut milk or water if needed to loosen.
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Chill the purée in the fridge.
Assemble the Mango Sago
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In a large mixing bowl, combine:
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Chilled tapioca pearls
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Mango jelly cubes
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Mango purée
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Fruit cocktail
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Fresh mango cubes
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Condensed milk
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Coconut milk
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Gently mix everything together. Taste and adjust sweetness with more condensed milk if desired.
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To serve: Fill a glass or bowl with the mango sago mixture and top with lots of ice. Serve cold and enjoy immediately.
Mango sago
Ingredients
- 1 packet mango jelly prepared according to package instructions
- 2 ripe mangoes cubed
- 1 mango blended into purée
- ½ cup fruit cocktail canned, drained
- 1½ cups tapioca pearls sago, boiled and chilled
- 2 tbsp condensed milk
- 1 cup coconut milk or any milk of your choice
- Ice cubes as needed, for serving
Instructions
- Cook the jelly according to the packet instructions (usually involves boiling water and mixing in the jelly powder).
- Pour into a dish and let it set in the refrigerator until firm (about 2–3 hours).
- Once set, cut the jelly into small cubes and keep chilled.
- Bring a large pot of water to a rolling boil.
- Add the tapioca pearls and boil uncovered for 10–15 minutes, stirring occasionally.
- Once they become mostly translucent (with a small white center), turn off the heat, cover the pot, and let sit for another 10–15 minutes until fully translucent.
- Drain the pearls in a fine mesh strainer and rinse thoroughly under cold water.
- Transfer to a bowl and chill in the refrigerator until ready to use.
- Peel and slice one mango. Blend until smooth with a splash of coconut milk or water if needed to loosen.
- Chill the purée in the fridge.
- In a large mixing bowl, combine:
- Chilled tapioca pearls
- Mango jelly cubes
- Mango purée
- Fruit cocktail
- Fresh mango cubes
- Condensed milk
- Coconut milk
- Gently mix everything together. Taste and adjust sweetness with more condensed milk if desired.
- To serve: Fill a glass or bowl with the mango sago mixture and top with lots of ice. Serve cold and enjoy immediately.
Frequently Asked Questions (FAQ)
Q: Can I use small sago or sabudana instead of large pearls?
Yes, but adjust cooking time accordingly. Small sago may cook faster.
Q: How long does mango sago last in the fridge?
It’s best consumed the same day for the freshest texture, but can be stored for up to 24 hours.
Q: Can I skip the fruit cocktail?
Absolutely. You can add more fresh fruits like lychee, kiwi, or pineapple instead.
