Cool off the summer heat with this luscious and refreshing Mango Sago Dessert Pudding. I love how this dessert combines the sweetness of ripe mangoes, the creaminess of coconut milk, and the chewy texture of sago pearls, all tied together with a touch of condensed milk. It’s a chilled treat that never fails to brighten my day—perfect for warm weather or when I’m craving something fruity and tropical.
Why You’ll Love This Recipe
I adore this recipe because it’s simple, refreshing, and requires just a handful of ingredients. I can whip it up in less than an hour, and it always feels like a special treat. The combination of smooth mango puree and chewy sago gives this pudding an irresistible texture. I especially love how easy it is to customize—whether I’m adding more coconut milk for creaminess or topping it with extra mango cubes for that fruity punch. It’s also naturally gluten-free and dairy-free (if I skip the condensed milk or use alternatives), making it perfect for sharing with anyone.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup sago or small tapioca pearls
6 cups water
1.5 ripe mangoes
1/4 cup condensed milk (adjust depending on mango sweetness)
1 cup coconut milk
Coconut flakes (optional, for topping)
Directions
I start by bringing a pot of water to a boil. Once it’s boiling, I add the sago pearls and let them cook over medium heat for about 15 minutes, stirring occasionally.
After cooking, I turn off the heat, cover the pot, and let it sit for another 10 minutes. Then, I drain and rinse the sago under cool water until the pearls feel smooth and clear.
While the sago cooks, I peel and cut one ripe mango, then blend it with the coconut milk and condensed milk until smooth.
I combine the mango mixture with the cooked sago, stirring gently to mix everything together. I prefer to chill it in the fridge for at least 30 minutes before serving for a more refreshing taste.
Finally, I dice the remaining half mango for topping and sprinkle coconut flakes on top. For an extra creamy layer, I sometimes pour a bit more coconut milk over the pudding before serving.
Servings and Timing
This recipe makes about 2 generous servings. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
I like to play around with different add-ins to make this dessert more exciting. Sometimes I top it with pomelo bits for a Cantonese-inspired twist, or add diced lychee for extra sweetness. When I want a richer flavor, I use evaporated milk instead of coconut milk. For a lighter version, I use fresh coconut water and skip the condensed milk entirely.
Storage/Reheating
I always store leftovers in an airtight container in the refrigerator for up to 2–3 days. I don’t recommend freezing it, as the texture of the sago can become tough. Before serving chilled leftovers, I give the pudding a good stir to bring back its creamy consistency. If it thickens too much, I just add a splash of coconut milk to loosen it up.
FAQs
How do I know when the sago is fully cooked?
I check the sago pearls—they should look translucent with only a tiny white dot in the center. Once I let them sit covered for 10 minutes after cooking, they’ll turn fully clear.
Can I use tapioca pearls instead of sago?
Yes, I often do! Small tapioca pearls work perfectly and are easier to find. They give the same chewy texture.
Can I make this dessert ahead of time?
Definitely. I like to prepare the mango mixture and sago separately, then combine them just before serving. It keeps the texture of the pearls nice and bouncy.
What type of mango is best for this dessert?
I prefer using ripe, sweet mangoes like Ataulfo or Carabao. The riper the mango, the more flavorful the pudding.
Can I make it dairy-free?
Absolutely. I replace the condensed milk with coconut cream and a bit of sugar or agave syrup for a completely dairy-free version.
Conclusion
This Easy Mango Sago Dessert Pudding is one of my go-to treats when I want something light, fruity, and creamy. I love how it’s simple to make, yet tastes so indulgent and refreshing. Whether I’m serving it at a gathering or enjoying it on a sunny afternoon, it never disappoints. Once I tried this dessert, I couldn’t help but make it again and again—it’s truly summer in a bowl.
Easy Mango Sago is a chilled dessert pudding made with chewy sago pearls, sweet mango puree, creamy coconut milk, and a touch of condensed milk. It’s light, fruity, and perfect for warm weather.
Total Time:45 minutes
Yield:2 servings
Ingredients
1 cup sago or small tapioca pearls
6 cups water
1.5 ripe mangoes
1/4 cup condensed milk (adjust to taste)
1 cup coconut milk
Coconut flakes (optional, for topping)
Instructions
Bring 6 cups of water to a boil. Add sago and cook over medium heat for 15 minutes, stirring occasionally.
Turn off the heat, cover, and let sit for 10 minutes. Drain and rinse the sago under cool water until clear and smooth.
Peel and chop one mango. Blend it with coconut milk and condensed milk until smooth.
Mix the mango-coconut mixture with the cooled sago. Chill for at least 30 minutes.
Dice the remaining half mango for topping. Serve pudding with mango cubes and optional coconut flakes. Add extra coconut milk for creaminess if desired.
Notes
Use pomelo or lychee for added fruitiness.
Evaporated milk can be used instead of coconut milk for a richer taste.
For a lighter version, use coconut water and skip the condensed milk.
Store up to 2–3 days in the fridge. Stir before serving and add coconut milk if thickened.
