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Creamy Mango Sago




1 cup small tapioca pearls (sago)

2 ripe mangoes, peeled, pitted, and diced

1 can (13.5 oz) coconut milk

1/4 cup sugar (adjust to taste)

Additional diced mango for topping (optional)

Mint leaves for garnish (optional)


  1. Cook the Tapioca Pearls (Sago):

*Rinse the tapioca pearls under cold water in a fine-mesh strainer to remove

excess starch.

*Bring a pot of water to a boil. Add the rinsed tapioca pearls and cook

according to the package instructions, usually around 10-15 minutes, stirring


*Once the tapioca pearls are cooked, remove them from the heat and rinse

them under cold water to stop the cooking process. Drain and set aside.

  1. Prepare the Mango Puree:

In a blender or food processor, blend one of the ripe mangoes until smooth to

make a mango puree. Set aside.

  1. Make the Coconut Cream Mixture:

In a separate bowl, whisk together the coconut milk and sugar until the sugar is


  1. Combine the Ingredients:

In a large mixing bowl, combine the cooked tapioca pearls (sago) with the

mango puree and the coconut cream mixture. Mix until well combined and


  1. Chill:

Cover the bowl with plastic wrap and refrigerate the mango sago mixture for at

least 1-2 hours, or until thoroughly chilled.

  1. Serve:

*Once chilled, divide the creamy mango sago into serving bowls. Top each bowl

with diced mango chunks for added texture and freshness, if desired.

*Garnish with mint leaves for a pop of color and flavor, if using.

  1. Enjoy:

Serve the Creamy Mango Sago chilled and enjoy its creamy, rich texture and

sweet mango flavor!

This dessert is perfect for hot summer days or anytime you’re craving something sweet and refreshing. It’s incredibly easy to make with just a few simple ingredients, yet it’s sure to impress with its delicious taste and creamy texture. Enjoy!❤️❤️


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