Mango Sago Recipe (With Pomelo)

mango sago topped with sago, pomelo, and a mint leaf in a glass cup.

5 from 2 votes

Mango Sago is a light, creamy dessert made with ripe mangoes, soft tapioca pearls, coconut milk, condensed milk, and optionally juicy pomelo. Refreshing and sweet, it combines fruity flavors with a soft, chewy texture. Originating in Hong Kong, it is now popular across many parts of Asia. Chilled and served cold, it’s a perfect treat for hot summer days.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 247kcal

Author: Dassana Amit

Ingredients

Cooking Tapioca Pearls (Sago)

½ cup (95 grams) cup tapioca pearls - small-sized (sago)
5 cups water - for cooking tapioca pearls

Fruits

2 cups or (2 medium) mangoes - chopped
1 cup or (1 medium) pomelo - threads or chunks

Liquids & Sweeteners

1½ cups Coconut Milk - thick and full-fat
¾ cup or (about 210 grams) cup sweetened condensed milk
½ cup cold water or as needed to adjust consistency or add cold milk instead
1 pinch salt - optional

Garnish

½ cup or (1 medium-sized) mango - chopped or small mango balls
8 to 9 mint leaves

US Customary - Metric

Instructions

Cook Tapioca Pearls

First measure the small tapioca pearls and transfer them to a mesh strainer.
Rinse the pearls well under fresh water a few times.
In a saucepan, add 5 cups of water and the rinsed tapioca pearls.
Cook on medium heat stirring often for 12 to 15 minutes until translucent with slight white centers.
Turn off heat. Drain and rinse under cold water.
Soak in water for 10 minutes.
Drain well again and set aside.

Prepare Mango & Pomelo

Peel and chop 2 medium to large-sized mangoes. You must get about 2 cups of chopped mangoes.
In a blender, take the chopped mangoes.
Blend the mangoes into a fine and smooth puree.
Add the condensed milk and coconut milk.
Blend again to a smooth consistency.
Pour in a large mixing bowl. Add pinch of salt, (optional).
Adding salt enhances flavor but feel free to skip it.
Add cold water if the mixture is too thick. Can add cold milk instead of water. Mix well. Taste and adjust sweetness if needed.
Cover bowl with lid and chill in the fridge.
Peel pomelo, separate sacs, and gently break into juicy threads or small chunks.

Combine & Chill

Fold in the cooled sago pearls reserving 3 to 4 tablespoons for garnish.
At this point you could add ⅔ of the pomelo threads keeping remaining for garnish. Or choose to layer the pomelo threads in glasses while serving.
Chill for at least 30 minutes to 1 hour for best flavor and texture.

Serving Suggestions

Spoon into dessert bowls or glasses. Top with mango cubes or balls (scooped from melon baller scoop) and remaining pomelo threads and sago.
Optionally drizzle a bit of coconut cream or garnish with mint.

Storage Suggestions

Best served chilled. Keeps well for 24 hours refrigerated. Chilling for at least 2 to 3 hours enhances flavor.
Serve it cold, but not ice-cold, so the coconut milk remains creamy and not overly firm or frozen.
Best to consume within a day. If making a day ahead, store the base and toppings (pomelo, mango cubes) separately and combine just before serving.

Notes

Lighter Flavor: Use 1½ cup coconut milk + 1 cup plant or regular milk + preferred sweetener according to taste
Pomelo: Sweet-tart is best; pink preferred, yellow works too.
Vegan: Use plant-based condensed milk.
Mangoes: Alphonso, Kesar, Ataulfo, or Champagne work well.
Tapioca Pearls: Cook until chewy, not mushy; rinse under cold water.
Sweetness: Adjust based on mango and pomelo ripeness.
Consistency: Stir in a splash of coconut milk if too thick after chilling.
Serving: Garnish with mango cubes, pomelo, or toasted coconut.
Make-Ahead: Chill before serving; keeps well for 24 hours refrigerated.

Nutrition