Filipino mango sago is a delicious dessert consisting of tapioca pearls, mango bits, & coconut milk. Some people add condensed or evaporated milk as well but I like using just full fat coconut milk – keeps the recipe simple. This is such an easy dessert and you can easily make it ahead of time for any celebration.
Note: This is also a vegan friendly recipe.
Mango SagoCourse: Dessert, SnackCuisine: Filipino, AsianDifficulty: Easy
Rest Time (Refrigerate)
6 cups water
⅓ cup small pearl tapioca
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons maple syrup
½ teaspoon vanilla extract
⅛ teaspoon Diamond Crystal kosher salt
1 ripe mango, peeled and diced
- Bring 6 cups of water in a large saucepan to a rolling boil over high heat.
- Lower the heat and maintain a simmer for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.
- Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking. Set aside.
- Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.
- Bring the coconut milk mixture to a boil over high heat, stirring occasionally to dissolve the honey and salt.
- Turn off the heat and stir in the cooked tapioca.
- Next, transfer the contents to a sealed storage container. Cover and chill in the refrigerator for at least 2 hours.
- When you’re ready to serve, take the sago out of the fridge and give it a stir in case there’s a thin layer of hardened fat on the top.
- Peel and dice the mango
- Grab some glasses and layer the sago and diced mango.