I call this easy mango sago my “shortcut” mango sago. It uses only three ingredients and comes together in less than half an hour. My recipe may not follow traditional sago recipes, but it tastes amazing for what little effort it requires. Plus, it is vegan and gluten free, with no added sugar!

Sago is a term for small tapioca pearls, like what you find in tapioca pudding. You can find sago as a topping or add-on at many milk tea shops. Sago desserts at Chinese restaurants or cafes are typically soup-like in consistency with fruit and/or taro. They can be eaten hot or cold. I actually bought Bob’s Red Mill tapioca pearls for this recipe, so you don’t even need a special trip to the Asian market.

While I’ve seen other mango sago recipes that call for blending mango into a puree before mixing it into the coconut milk, I opt for convenience. And as an added bonus, you have less dishes to wash. You can soak the sago prior to boiling or not, it doesn’t make a huge difference in texture in my opinion. Then, just mix all the ingredients together and boil on the stovetop. That’s it! If you leave the sago to chill in the fridge overnight, you’ll end up with a thick, pudding consistency the next day. You can eat is as a pudding or thin it out with more juice to bring it back to a soup. Really, you can just eat this however you want. Give it a try!

No ratings yet

Easy Mango Sago

I call this mango sago my “shortcut” mango sago. It takes only 3 ingredients!
Cook Time: 10 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
  

  • 2-4 cups mango juice
  • 1 13 oz can coconut milk
  • 1/4 cup sago or tapioca pearls

Instructions
 

  • Soak the sago/tapioca pearls in 1 cup of coconut milk for up to 30 minutes before cooking. This step is optional – if you skip the soak, you may need to boil your sago longer for a super soft texture.
  • Place sago mixture in saucepan with remaining coconut milk and 2 cups of mango juice. Mix and bring to a soft boil.
  • Boil for 5-10 minutes, until the sago is soft and the mixture is creamy. You can scoop the sago into bowls and eat it as a hot soup dessert, or you can stick it in the fridge for a few hours and eat it cold.
  • If you leave your sago in the fridge, it is likely the mixture will continue to thicken to pudding-like consistency. Simply add 1-2 more cups of mango juice to thin out the pudding to your desired consistency.
Did you make this recipe?Please leave a star rating and review below!

Feel free to top this with fresh fruit, a swirl of coconut milk, or haupia! Of course, you could eat it plain as well! And you can try substituting the mango juice for other kinds of fruit juice too.

For more information about Asian food ingredients, check out my food glossary. Have fun!