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This refreshing mango sago recipe (mango tapioca pearls pudding) is a creamy, delightful summer dessert made with sweet ripe mangoes, chewy sago pearls and condensed milk. Its without coconut milk. Quick to assemble and served chilled, it makes a wonderful treat for parties and family get-togethers.

Mango sago / mango tapioca pearls is a refreshing Chinese (Hong Kong) dessert that is usually served during summer season. For this mango with sago recipe, ripe mangoes are cut into cubes and then mixed with mango puree, milk or condensed milk, sugar along with cooked tapioca pearls/sago and coconut milk. It can be made using condensed milk, evaporated milk or just coconut milk. In my house, both Sendhil and Raksha are not big fans of Mango sago (tapioca pearls). So if I try this recipe, I would be the only person to eat it. Lazy me, never attempted this dish saying all these fake reasons.

At last I made up my mind and tried it yesterday just for blogging purpose. It came out really well and lip-smackingly good. I finished the entire bowl in minutes. When I was googling this recipe, I came across some interesting variations like Mango sago Filipino, Pomelo Mango sago, Mango sago gulaman etc.

In all these recipes, cooking procedure is almost the same. But there are few changes in ingredients.

In Mango sago Filipino style, evaporated milk is used whereas in Mango sago pomelo pudding, a citrus based fruit-Pomelo is used for garnishing. Here I have shared a generalised Indian version of Mango sago. I used condensed milk in this recipe. I should use evaporated milk to cut down the calories and try it very soon. Whatever be the name and ingredients, the final output would be just awesome! Even a beginner can prepare this recipe easily. It never fails. You can try this dessert for small parties and gatherings. It would be a winner for sure. Lets see how to make this mango sago pudding recipe with step by step pictures.

Quick Notes for US & Abroad Kitchens

Mango Selection: In US supermarkets, sweet and creamy mango varieties like Ataulfo (Honey / Champagne mangoes) or Mexican Kent mangoes work wonderfully. If fresh sweet mangoes are not in season, canned Indian Alphonso or Kesar mango pulp (available at Patel Brothers or local Indian grocers) provides rich authentic flavor and bright color.
Tapioca Pearls (Sago): Look for white tapioca pearls (Sabudana / Sago) at Indian grocery stores or Asian supermarkets like H Mart and 99 Ranch. Avoid quick-cooking minute tapioca or large boba pearls as their cooking times and textures differ significantly.
Dairy & Vegan Options: Whole milk or evaporated milk (like Carnation) paired with sweetened condensed milk produces the rich, classic Hong Kong dessert texture. For a completely vegan or dairy-free alternative, use canned full-fat coconut milk (such as Chaokoh or Thai Kitchen) along with sweetened condensed coconut milk.
Make-Ahead & Chilling: Cooked tapioca pearls naturally absorb moisture as they sit in the refrigerator. If making this dessert ahead for a party, keep the puree slightly runny, or stir in 2 to 3 tablespoons of cold milk right before serving to restore its silky, spoonable consistency.

Mango sago recipe

Chitra

Mango sago – A refreshing summer pudding dessert recipe made with sweet ripe mango, cooked tapioca pearls and condensed milk.

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Prep Time 30

Cook Time 15

Total Time 45

Course Dessert, Sweet

Cuisine Chinese, Indian, International

Servings Servings

Ingredients

Main Ingredients

1 no Fully ripe mango (big – approx. 250 g / 9 oz)
¼ cup Big sago / Tapioca pearls (Javvarisi – approx. 50 g / 1.8 oz)
¼ cup Condensed milk (approx. 60 ml / 2 fl oz)
¼ cup + 2 tbsp Boiled milk (approx. 90 ml / 3 fl oz – at room temperature)
1 – 2 tsp Sugar (optional)
Water as needed (to cook sago)

Instructions

Wash and soak the sago pearls in water for 30 minutes. Add water just to cover the sago and not more than that, because sago will become mushy while cooking.
Now cook the sago in 2-3 cups of water for 10-15 minutes until it is cooked transparent without white dots. (To cook sago without becoming mushy, follow this tip: Cook sago until it is cooked 95% with very few white dots. Switch off the stove and cover the bowl with a lid for 10 minutes. Sago will get cooked itself in the heat of water). Drain the excess water and wash the sago in tap water. This step helps to remove the excess starch content and sago will look big and blossomed. (Note: You can also cook sago in a microwave at high power 800W for 12 minutes, stirring every 3 minutes, then keep covered for 10 minutes before washing under running water).
Wash and peel the skin of mango. Cut a slice from it and chop into small bite-sized pieces for garnishing. Keep aside.
Take the remaining mango pieces in a mixer jar. Add condensed milk and boiled milk at room temperature. Grind it to a smooth puree.
Add this smooth mango paste to the cooked sago pearls. Mix well. Check for sweetness and add 1-2 tsp of sugar if needed.
Cover and refrigerate the pudding for 1-2 hours and serve chilled. It will thicken as time proceeds. So add a little milk just before serving to adjust the consistency. Garnish with chopped fresh mango cubes and enjoy!

Notes

Add evaporated milk in place of condensed milk. You can also add few tbsp of thick coconut milk.
Add sugar only if needed. It depends on the sweetness of mango.
Alphonso mangoes taste the best.
Never use hot milk. It will curdle the pudding. So milk should be cold or at room temperature.
This pudding thickens as time proceeds. So add milk to adjust its consistency.

Keyword Mango dessert recipes, mango recipes, mango sago dessert recipe, mango sago pudding recipe, Mango sago recipe, mango tapioca pearls recipe, mango tapioca recipe

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