Mango sago is a creamy mango dessert and it only requires 4-5 ingredients. Depending on how creamy you want it, you can substitute the heavy cream with evaporated milk or coconut milk. Make this the next time you are craving some mango dessert and you won’t be disappointed.
My earliest memory of eating mango sago was always at all you can eat sushi restaurants. This was the absolute best dessert you could get (other than ice-cream) and my friends and I would order at least 3 bowls each. But now I realized how easy it is to make at home and I will not be going out to buy it anymore.
This is a creamy mango dessert with amazing texture from the small tapioca balls. As I mentioned in the video, I would highly recommend adding pomelo in this as well. It really takes it to the next level. You can eat this right after mixing all the ingredients together or have it chill in the fridge overnight.
Key ingredients for the perfect mango sago
Mango: For this dessert, you really want to use ripe mangos. This is because a lot of the sweetness comes from the mangos blended together with the cream.
Milk: The milk for this recipe can actually be substituted very easily. Condensed milk can be replaced with regular sugar. The other three most common ingredients are heavy cream, evaporated milk, and coconut milk. I decided to use a mix of heavy cream and evaporated milk because that’s what I had at home. If you want it to be thicker, I would add more cream, if you want it thinner, I would add more coconut milk or evaporated milk. You can even use all coconut milk or all evaporated milk if you don’t want it too creamy.
Pomelo: Some places make a mango pomelo sago and in my opinion is even better. The pomelo is not too sweet but it adds this amazing texture that is to die for.
- 3 ripe mangos
- ¼ cup sweetened condensed milk
- ¼ cup heavy cream
- ¾ cup evaporated milk
- ¾ cup uncooked small tapioca balls
- Dice all your mango into even pieces then add half of them into a blender along with condensed milk, heavy cream, and evaporated milk.
- Blend until smooth and that's your base.
- Bring a pot of water up to a boil then add your tapioca balls to cook for 10 minutes. Make sure you continue stirring at this step so that they don't stick and burn. The water will start to thicken which is normal. You know they are cooked through when the tapioca is all clear and there's no more white spots.
- Immediately strain and rinse with cold water until it only the tapioca is left. If you are not mixing the tapioca into the mango base immediately then store the tapioca in cold water, otherwise they will stick together.
- In a bowl, mix the creamy mango base with tapioca and your remaining mango chunks. At this point you can also add pomelo or any other fresh fruit you want.
- Serve on a plate and garnish with more mangos.
If you enjoyed this, check out some more desserts here: