Mango Sago Recipe
Creamy chilled Mango Sago made with tapioca pearls, sweet Chaunsa mango pulp, coconut milk and evaporated milk; a refreshing Hong Kong-style dessert.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
"15 min"
Cook Time
"20 min + 2 hr chill"
Servings
"4 servings"
Calories
"265/serving"
Ingredients
1/2 cup small tapioca pearls (sago)
2 large ripe Chaunsa mangoes, peeled and cubed
1 cup mango pulp (blended from ripe Chaunsa)
3/4 cup coconut milk
1/2 cup evaporated milk (or chilled full-cream milk)
3 to 4 tbsp sugar, adjust to mango sweetness
4 cups water for boiling sago
1 pinch salt
Extra mango cubes and mint for garnish
Step-by-Step Instructions
Boil the sago
Bring 4 cups of water to a rolling boil and add the tapioca pearls slowly while stirring so they do not clump. Let them cook on medium heat for about 12 to 15 minutes, stirring often, until they turn mostly translucent with a tiny white dot in the centre.
Rest and rinse
Turn off the heat, cover the pot and let the sago sit for 5 to 10 minutes so the white centres disappear. Drain in a sieve and rinse under cold running water to stop the cooking and wash off the starch, leaving the pearls bouncy and separate.
Make the mango pulp
Blend the flesh of one Chaunsa mango into a smooth pulp with a pinch of salt. Chaunsa is naturally sweet and fibre-free, so you usually need very little added sugar in the pulp itself.
Mix the creamy base
In a large bowl whisk together the coconut milk, evaporated milk and sugar until the sugar dissolves. Stir in the cooled sago pearls and the mango pulp until you have a smooth, pale-orange base.
Add the mango cubes
Fold in the cubes of the second Chaunsa mango, saving a few for garnish. Keep some cubes whole so every spoonful has soft fruit against the chewy pearls.
Chill
Cover the bowl and refrigerate for at least 2 hours, or until thoroughly cold. The sago firms up and the flavours meld as it chills, which is when this dessert tastes its best.
Serve
Spoon the mango sago into small bowls or glasses and top with the reserved mango cubes and a sprig of mint. Serve cold, ideally on a hot summer afternoon.
Tips for the Perfect Recipe
Use sweet Chaunsa
A ripe Chaunsa mango is ideal here because it is sweet, aromatic and almost fibre-free, giving you a silky pulp without stringy bits. Taste your mango first and adjust the sugar down if it is very sweet.
Do not overcook the sago
Pull the pearls off the heat while a faint white dot remains, then let residual heat finish them. Overboiling turns them mushy and they will dissolve into the base.
Rinse with cold water
Rinsing the cooked sago in cold water washes away surface starch and keeps the pearls bouncy and separate instead of gluey.
Chill it properly
Mango sago is meant to be served very cold; a full 2 hours in the fridge lets the sago set and the coconut and mango flavours come together.
Variations
Mango Pomelo Sago
Fold in segments of fresh pomelo (or grapefruit) broken into little juice sacs for the classic Hong Kong version with a gentle citrus pop against the sweet mango.
Vegan version
Skip the evaporated milk and use all coconut milk, or a mix of coconut milk and oat milk, for a fully plant-based dessert.
Mango sago popsicles
Pour the finished mixture into popsicle moulds and freeze for a frozen mango-sago treat on hot days.
Nutrition Information
Per serving (approximate)
About This Recipe
Mango sago rose to fame in Hong Kong, where dessert houses popularised a chilled bowl of mango, sago and pomelo in a sweet coconut-and-milk base. The dish travelled quickly across Asia and is now a beloved summer treat in Pakistani homes too, where mango season is celebrated with enthusiasm. Desi cooks adapted it to local mangoes, and the intensely sweet, fibre-free Chaunsa turned out to be perfectly suited to the silky pulp this dessert needs. Today it is a popular way to use up a glut of ripe summer mangoes, served at iftars, family dinners and hot-weather gatherings.
Frequently Asked Questions
What is sago in mango sago?
Sago refers to the small tapioca pearls that turn soft and translucent when boiled. They add a chewy, bouncy texture to the creamy mango base and are different from the larger pearls used in bubble tea.
How do I cook sago pearls so they do not stick?
Add them to plenty of boiling water while stirring, cook until almost translucent, then rest and rinse under cold water. The cold rinse washes off the starch and keeps the pearls separate.
Which mango is best for mango sago?
A sweet, aromatic and low-fibre mango like Pakistani Chaunsa works beautifully because it blends into a smooth pulp without stringy bits. Any ripe, sweet mango will work, but the sweeter and less fibrous, the better.
Can I make mango sago without coconut milk?
Yes, you can replace coconut milk with full-cream milk or evaporated milk for a less coconutty flavour. The result is creamier and milkier but still delicious.
How long does mango sago last in the fridge?
It keeps well for up to 2 days in an airtight container in the fridge. The sago may firm up over time, so give it a gentle stir and add a splash of milk before serving leftovers.
What is mango pomelo sago?
Mango pomelo sago is the original Hong Kong-style version that adds fresh pomelo segments to the mango and sago base. The citrus sacs add a slight tang and pleasant pop to balance the sweetness.
Order Fresh Chaunsa for the Creamiest Mango Sago
This dessert is only as good as your mangoes, so order fresh, carbide-free Chaunsa from MMA Farms in Multan for naturally sweet, fibre-free pulp that makes mango sago irresistible.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
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July 3