Chilled Hong Kong mango and tapioca dessert
Mango Sago
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Mango Sago
Chilled Hong Kong mango and tapioca dessert
★4.6(19)
A refreshing chilled dessert of ripe mango puree, chewy sago pearls, and coconut milk, topped with fresh mango cubes. The most popular Hong Kong dessert shop offering.
15m
Prep Time
15m
Cook Time
90m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mango sago is the quintessential Hong Kong dessert—cool, creamy, and bursting with tropical mango flavor. The chewy sago pearls add a fun textural contrast to the silky puree.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 3 ripe mangoes (2 pureed, 1 diced)
- 1/4 cup small sago (tapioca pearls)
- 1/2 cup coconut milk
- 2 tbsp sugar (or to taste)
- 1/2 cup cold water or milk
- Crushed ice for serving
Instructions
- 1
Boil sago pearls in plenty of water, stirring frequently, until fully translucent (about 12-15 minutes). Rinse under cold water and drain.
- 2
Puree 2 mangoes with sugar until smooth. Dice the remaining mango into small cubes.
- 3
Mix mango puree with coconut milk and cold water. Adjust sweetness.
- 4
Fold in the cooked sago pearls.
- 5
Divide among bowls, top with diced mango, a drizzle of coconut milk, and crushed ice. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Sago pearlsSmall tapioca pearls
Essentially interchangeable in this recipe
Coconut milkEvaporated milk
Hong Kong style uses evaporated milk for a creamier, less tropical version
Tips & Storage
Pro Tips
Use Ataulfo (honey/champagne) mangoes for the silkiest, sweetest puree.
Chill everything thoroughly before combining for the most refreshing result.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate for up to 2 days; the sago may firm up slightly.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates6g
Fat38g
Fiber20mg
Sugar3g
Sodium30g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is sago?
- Small starch pearls similar to tapioca, derived from palm trees. They become translucent and chewy when cooked.
- Can I use canned mango?
- Fresh is best for the brightest flavor, but canned mango in juice works in a pinch.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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