Mango Sago

Mango Sago

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 Sago

Recipe by Felice TakamatsuCourse: Dessert, SnackCuisine: Filipino, AsianDifficulty: Easy


Prep time


Cooking time


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.

1 thought on “Mango Sago”

Leave a Reply

Your email address will not be published. Required fields are marked *