You've seen Mango Sago trending all over YouTube, Instagram, and Pinterest — but today I'm sharing the real, simple, and creamy version you can make at home! No ice, no jelly, no shortcuts — just juicy mangoes, soft tapioca (sago) pearls, and rich coconut milk that make every bite unforgettable. 💛
This is the perfect summer dessert — refreshing, light, tropical, and kid-approved! Whether you're looking for an easy mango recipe, a new twist on Asian desserts, or a creamy treat to beat the heat, this one’s for you.
🍴 INGREDIENTS:
✔️ 200g small tapioca pearls (1 cup)
✔️ 2 Large mango
✔️ 400g Full fat coconut milk (1⅔ cups)
✔️ 50g sweetened condensed milk (~3.5 tbsp) (Or adjust as per your taste and mango sweetness)
✔️ 1/2 teaspoon vanilla extract
🥭 How to Make Creamy Mango Sago:
Cook the Tapioca Pearls:
Bring 4 cups of water to a rolling boil in a pot. Only once the water is fully boiling, add the mini tapioca pearls. Stir, bring it back to a boil, then reduce the heat and let it simmer for about 20 minutes. The pearls should become completely transparent when fully cooked.
If they still have a white center after 20 minutes, turn off the heat, cover the pot, and let them sit for another 10 minutes to finish cooking.
Cool the Tapioca:
Once the tapioca pearls are fully cooked, drain them, rinse under cold water to stop the cooking, then place them in a bowl of cold water and set aside.
Prepare the Mango Purée:
Peel the mangoes and remove the pit. Set aside a handful of mango chunks for topping later. Place the rest into a blender along with coconut milk, condensed milk, and a splash of vanilla extract. Blend until smooth and creamy.
Tip: If you prefer a cold dessert, refrigerate this mango mixture for at least an hour before the final step.
Assemble the Dessert:
When you're ready to serve, drain the tapioca pearls and mix them into the chilled mango blend. Scoop into individual bowls and top with the reserved mango chunks.
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