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+ servings
Two glasses of mango sago topped with mango chunks on a wooden platter.

Mango Sago

Author: Gail Ng
Mango sago is a light and refreshing Cantonese dessert made with ripe mangoes, coconut milk, and small tapioca pearls. Serve cold for a perfect dessert!
5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Yield 6 servings
Category Dessert
Cuisine Chinese


  • 200 g small tapioca pearls
  • 600 g mango chunks (about 5 small mangoes)
  • 400 g coconut milk (1 can)
  • 50 g sweetened condensed milk


  • Bring a large pot of water to a boil. Add in the sago and stir immediately. Lower the heat to a simmer and cook sago for 10 minutes. Remove from heat, cover, and let sit for 10 minutes until the sago becomes completely translucent throughout.
  • Pour the cooked sago into a fine mesh sieve to drain away the water. Fill the same pot with cold water and place the sieve on top. Keep the sago submerged in cold water until ready to use.
  • In a blender, add the mango chunks, coconut milk, and condensed milk. Blend until smooth. Taste and add more condensed milk if you’d like it sweeter.
  • Pour the mango mixture into a large serving bowl. Add in the drained sago and stir to combine.
  • Serve the mango sago in small bowls or glasses. Garnish with more coconut milk and fresh mango chunks if desired.


Calories: 337kcal | Carbohydrates: 51g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 21mg | Potassium: 349mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1104IU | Vitamin C: 37mg | Calcium: 53mg | Iron: 3mg
Keywords dessert soup, mango sago, mango sago pudding, mango tapioca
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