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If you’re looking for a light and refreshing tropical dessert, this Mango Sago is about to become your new favorite! Chewy tapioca pearls, creamy coconut milk, and sweet ripe mangoes come together for the ultimate dairy-free recipe.
Mango sago is a classic in many Asian cuisines, especially popular in Hong Kong, Singapore, and the Philippines. It’s the perfect balance of creamy, chewy, and fruity, plus 100% vegan, dairy-free, and made with simple pantry ingredients. Whether you’re making it for a dinner party or a refreshing summer dessert, it’s always a crowd-pleaser.
Table of Contents
Ingredients You’ll Need
- Tapioca pearls: These give mango sago its signature chewy texture. They act as the “body” of the dessert, providing a fun bite and contrast that makes it feel special and more substantial. While sago and tapioca pearls are similar, they are technically not the same as sago is made from the pith of sago palm trees, while tapioca is made from the starch of the cassava root. While both can be used, tapioca pearls are easier for us to find and more common.
- Mangoes: The star of this recipe, bringing in sweetness, color, and tropical flavor. Ataulfo mangoes or Manila mangoes are our go-to.
- Full-fat coconut milk: The creamy, rich, and dairy-free base of this dessert. It also enhances the tropical flavor profile, complementing the fresh mango.
- Vegan condensed milk: Our sweetener in this recipe, which also adds additional richness and creaminess. You can also use maple syrup or any liquid sweetener in its place if preferred. The amount used will vary depending on the ripeness of the mango and your flavor preference.
- Salt: A pinch enhances the sweetness and balances out the richness of the coconut milk.
- Vanilla extract: Subtly enhances the fruity and creamy notes, rounding out the flavors so the dessert doesn’t taste one-dimensional.
- Water: Depending on the thickness of the coconut milk and your preference for texture, a splash of water might be needed to loosen it up.
Equipment Needed
How to Make Mango Sticky Rice
- Prepare the tapioca pearls. Bring about 4 cups of water to a rolling boil. Add the tapioca and stir. Lower to a simmer and simmer for 20 minutes. After 20 minutes, remove from the heat and cover for 15 minutes, checking every 5 minutes until the tapioca is completely translucent.
- Blend the coconut mixture. While the tapioca cooks, add the coconut milk, one tablespoon of condensed milk, vanilla extract, salt, and a third of the mango to a high-speed blender. Blend until completely smooth and taste. Add more condensed milk if needed; this will depend on your preference and how sweet your mango is.
- Rinse the tapioca pearls. Once the tapioca is completely translucent, drain and rinse with cold water. Transfer to a large bowl along with the blended mixture and reserved mango chunks.
- Stir until well-combined. Add more water as desired to thin.
- Serve immediately or transfer to the fridge to chill. Serve as is or with additional chopped mango on top. Enjoy!
Recipe FAQs
While sago and tapioca pearls are similar, they are technically not the same starchy sphere. Sago is made from the pith of sago palm trees, while tapioca is made from the starch of the cassava root. While both can be used in this recipe, tapioca pearls are easier for us to find and usually more common.
Yes! Just be sure to thaw before using. Frozen mango is great as it guarantees the fruit is at peak ripeness and extra sweet.
Yes, this recipe is naturally gluten-free.
Store in the fridge in an airtight container for about 3 days.
More Recipes You May Enjoy:
Dessert
Thai Mango Sticky Rice
Filipino
Vegan Filipino Mango Float
Filipino
Easy Taho Recipe with Arnibal
Filipino
Buko Pandan
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Mango Sago
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
If you’re looking for a light and refreshing tropical dessert, this Mango Sago is about to become your new favorite! Chewy tapioca pearls, creamy coconut milk, and sweet ripe mangoes come together for the ultimate dairy-free recipe.
Ingredients
- ½ cup small uncooked tapioca pearls
- 3 ripe mangoes, chopped into cubes
- 1 can (13.5 oz) coconut milk
- 1–4 tablespoons vegan condensed milk (or maple syrup), to taste
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼–½ cup water (optional to loosen)
Instructions
- Prepare the tapioca pearls. Bring about 4 cups of water to a rolling boil. Add the tapioca and stir. Lower to a simmer and simmer for 20 minutes. After 20 minutes, remove from the heat and cover for 15 minutes, checking every 5 minutes until the tapioca is completely translucent.
- Blend the coconut mixture. While the tapioca cooks, add the coconut milk, one tablespoon of condensed milk, vanilla extract, salt, and a third of the mango to a high-speed blender. Blend until completely smooth and taste. Add more condensed milk if needed; this will depend on your preference and how sweet your mango is.
- Rinse the tapioca pearls. Once the tapioca is completely translucent, drain and rinse with cold water. Transfer to a large bowl along with the blended mixture and reserved mango chunks.
- Stir until well-combined. Add more water as desired to thin.
- Serve immediately or transfer to the fridge to chill. Serve as is or with additional chopped mango on top. Enjoy!
Notes
- Storage: Store in the fridge in an airtight container for about 3 days.
- Mango: Frozen mango may be used in place of fresh, just be sure to thaw before using. Frozen mango is great as it guarantees the fruit is at peak ripeness and extra sweet.
- Toppings: This mango sago pairs well with toasted coconut flakes, chia seeds, and fresh berries.
- More creaminess: For a richer and creamier dessert, swap half of the coconut milk for coconut cream.
- Sugar: If you prefer a lower sugar option, use just ripe mangoes and skip the condensed milk/additional sweetener entirely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
