Mango Sago Recipe (With Pomelo)

Mango Sago is a delightful Asian dessert made with ripe mangoes, chewy tapioca pearls (sago), creamy coconut milk and rich condensed milk. This chilled treat combines the tropical sweetness of mango with the light, pudding-like texture of sago, offering a refreshing bite that’s perfect for warm weather. It’s quick to assemble and finished with a few mango cubes and fresh mint leaves on top for a zingy twist. In this recipe of mine, I’ve also added some pomelo for extra fruitiness.

About Mango Sago

This Mango Sago recipe is a refreshing dessert that artfully balances flavor, texture, and elegance – inspired by the classic Cantonese delight, 楊枝甘露 (Yang Zhi Gan Lu), which means “Willow Branch Sweet Dew.”

Traditionally made with mango, pomelo, tapioca pearls, and coconut milk, this simpler version stays true to the spirit of the original. It’s a perfect make-ahead treat for small gatherings and best served chilled.

The dessert traces its roots back to Hong Kong in the 1980s, where it was first created by the famous Lei Garden restaurant and later became a beloved part of Cantonese cuisine.

Each spoonful of this Mango Sago brings together the tropical richness of mango, the creamy smoothness of sago (sabudana), and the juicy, citrusy crunch of pomelo.

The subtle tang and bittersweet notes from pomelo beautifully contrast the velvety mango base, creating a dessert that feels both luxurious and light.

My travels across Southeast Asia; from the bustling streets of Thailand to the quiet cafes in Laos; introduced me to this irresistible dessert.

Its vibrant flavors lingered with me, and I knew I had to recreate it at home. I’ve tried versions with and without pomelo, and while both are delicious, pomelo truly adds that extra spark – texturally and flavor-wise.

That said, if pomelo is unavailable, the dessert still shines with just mango and sago. For best results, opt for sweet, non-fibrous mangoes and small tapioca pearls, which blend seamlessly into the dessert’s creamy texture.

This recipe yields 8 servings and is easily scalable depending on your gathering size. Whether for a festive dinner or a weekend indulgence, Mango Sago never fails to impress.

Why It’s Called Mango Sago (Even Without Real Sago)

You might be surprised to know that most Mango Sago desserts today are made with tapioca pearls, not real sago. True sago, which comes from the sago palm, is quite rare and expensive these days.

What’s commonly sold as “sago” – especially in India, Southeast Asia, and even Hong Kong – is actually small white tapioca pearls made from cassava starch. Since they look similar and are much cheaper to produce, tapioca pearls have replaced real sago in everyday cooking.

That’s why even though the name has stayed, Mango Sago is now made with tapioca pearls in most places, and it’s just as delicious.

How to Make Mango Sago

Cook Tapioca Pearls (Sago)

1. First measure ½ cup small tapioca pearls and transfer into a mesh strainer.

2. Rinse the tapioca pearls well under fresh water a few times.

3. In a saucepan, add 5 cups water and the rinsed tapioca pearls.

4. Cook on medium heat, stirring often, for 12 to 15 minutes or until the tapioca pearls are translucent and softened.

While cooking, the sago pearls will soften and come on top layer. This means that the have cooked and have become light.

Tip: Stir often to ensure the pearls don’t stick at the bottom of the pan.

5. Turn off heat. Drain and rinse under water.

6. Soak the cooked and rinsed tapioca pearls in water for 10 minutes.

7. Drain well again and set aside.

Prepare Mango Sago

8. Peel and chop 2 medium to large mangoes. I have used Alphonso mangoes here.

You must get about 2 cups chopped mangoes. In a blender, take the chopped mangoes.

9. Blend into a fine and smooth puree.

10. Add ¾ cup sweetened condensed milk and 1½ cups thick coconut milk.

11. Blend again to a smooth consistency.

12. Pour in a large mixing bowl. 

Add a pinch of salt (optional). Adding salt enhances flavor but feel free to skip it.

Add cold water if the mixture is too thick. You can opt to add cold milk instead of water. Mix well. Taste and adjust sweetness, if needed.

Cover the bowl with a lid and chill in the refrigerator.

13. Peel 1 medium pomelo, separate sacs and gently break into juicy threads or small chunks.

Combine & Chill

14. Fold in the cooled tapioca pearls (sago), reserving 3 to 4 tablespoons for garnish.

15. At this point, you can add ⅔ of the pomelo threads keeping remaining for garnish. Or choose to layer the pomelo threads in glasses while serving.

16. Chill for at least 30 minutes to 1 hour for best flavor and texture.

Serving Suggestions

Ladle the Mango Sago (With Pomelo) into serving bowls or glasses. Garnish with mango cubes or melon-scooped balls, along with the reserved pomelo strands and sago pearls.

For an extra touch, you can drizzle some coconut cream on top or add a sprig of fresh mint.

Storage Suggestions

This dessert is best enjoyed chilled. Refrigerate for at least 2 to 3 hours to let the flavors deepen, but serve it cool – not ice-cold – to maintain the creamy texture of the coconut milk.

It’s ideal to eat within 24 hours. If preparing in advance, store the mango base and toppings like pomelo and mango pieces separately, and assemble just before serving for the freshest taste and texture.

Expert Tips

1. Mango varieties: For bold, aromatic flavor, Indian mangoes like Alphonso or Kesar are excellent. For a Southeast Asian twist, go with Ataulfo or Champagne mangoes for their silky texture and balanced sweetness.
2. Sago prep tip: After boiling, rinse the tapioca pearls under water to stop the cooking process and prevent sticking. This keeps them pleasantly chewy and distinct.
3. Sweetness control: Always taste the mango purée first – some mangoes are sweeter than others. This way, you can adjust the condensed milk accordingly to avoid overpowering the dessert with sweetness.
4. Pomelo tip: Choose pomelos that are sweet with a slight tang – pink-fleshed ones not only taste great but also add a lovely pop of color. Steer clear of overly bitter varieties.
5. Lighter option: For a more delicate flavor, blend 1½ cup of coconut milk with 1 cup of regular or plant-based milk of your choice; adding your preferred sweetener according to taste.
6. Layered texture: Set aside some mango chunks and pomelo bits for topping rather than mixing everything in. It adds a nice contrast in texture and enhances the visual appeal.
7. Vegan-friendly swap: To keep it vegan, opt for plant-based condensed milk and skip any dairy-based ingredients.

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