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Dessert Drink

Mango Sago
Ms Shi and Mr He

Updated on October 10, 2023

Today, we are going to uncover the secrets

behind creating the perfect mango sago.

Imagine a velvety blend of chewy

pumpkin-shape mini mochi,
tantalizing sago pearls, burst-in-your-
mouth mango popping boba, delicate
mango jelly, and chunks of heavenly
fresh mango, all coming together in a
symphony of flavors and textures.

Get ready to dive into a world where

sweetness meets creaminess, and every
spoonful is a journey to paradise.

Jump To:

EQUIPMENT

INGREDIENTS

INSTRUCTIONS

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Mango Sago

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EQUIPMENT
medium pot

fine mesh strainer

measuring cups

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INGREDIENTS
– Sago pearls
⅓ cup sago

3 cups water

** Tips for cooking sago pearls:

Use Plenty of Water: Sago pearls need
space to move around to prevent sticking
and clumping. And they will expand
significantly after absorbing water during
the cooking process. It’s essential to use an
adequate amount of water and to cook the
pearls properly to ensure they expand fully
and cook evenly.

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Stir for 1 Minute: Stir the sago pearls for

about 1 minute after adding them to the
boiling water. Stirring prevents them from
sticking to the bottom of the pot and
clumping together.

Simmering Heat: After adding the sago

pearls, reduce the heat to medium-low
or low. Too high heat can cause the pearls
to cook unevenly, with the outer layers
becoming mushy while the centers remain
hard.

Cooking Time: Cooked sago should be

translucent and soft all the way through.
There should be no chalky center. Simmer
the sago for 10 minutes, do not remove the
lid, let the sago pearls sit in hot water for 5
to 10 more minutes until they turn
transparent.

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Ice Bath: After cooking, transfer the sago

pearls immediately to an ice-cold water
bath. This helps in stopping the cooking
process and maintains their chewy texture.
Leave them in the cold water for a few
minutes, then drain.

– Mini pumpkin mochi

(optional)
150 g pumpkin puree

30 g granulated sugar

130 g glutinous rice flour

½ tsp cinnamon powder (optional)

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** What’s mini pumpkin mochi

mochi?
The small mochi-like balls often found on
bingsu (Korean shaved ice dessert) are
called “tteok” (떡). Tteok is a type of
Korean rice cake made from glutinous rice
flour. These mini mochi balls can add a
chewy texture to various of desserts.

Tapioca starch typically

produces chewier and more
translucent boba pearls,
while glutinous rice flour may result
in slightly softer and more
opaque pearls. If you prefer
using tapioca starch, you can make some
tapioca boba instead of pumpkin mochi,
check out my strawberry boba recipe.

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– Mango jelly (optional)

4.5 oz mango pudding mix

2 cup milk

1 cup water

** Tips for making mango jelly:

To make things easier, I used this instant
mango pudding mix for making mango
jelly. Simply by dissolving a packet of
pudding powder in 2 cups of milk and 1
cup of water, I got a smooth and delicate
mango jelly effortlessly.

You can also use store-bought mango jelly,

or make it by yourself using gelatin powder
(here is a gelatin mango jelly recipe) or
agar agar powder (here is an agar agar
mango jelly recipe) .
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– Mango popping boba

(optional)
1 cup mango popping boba

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** You can buy packaged mango popping

boba online, or follow my popping boba
recipe to make it at home.

– Mango chunks
1 large mango (Peeled and cubed)

** Choice of mango: Alphonso mangoes

are known for their exceptional sweetness,
rich flavor, and smooth, non-fibrous texture,
making them ideal for desserts like mango
sago. If Alphonso mangoes are not available,
you can also consider using other sweet and
ripe varieties like Ataulfo mangoes or
Keitt mangoes.

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– Sweetened Milk
½ cup sweetened condensed milk (About
½ cup; Adjust to your taste)

1½ cup evaporated milk (Or use

unsweetened coconut milk)

** Choice of milk:
Condensed Milk: Condensed milk adds
a lovely sweetness to the dessert and a
creamy texture. Keep in mind that
condensed milk is very sweet, it’s advisable
to balance it out with unsweetened milk
like coconut milk or evaporated milk.
Adjust the ratio according to your taste.

Coconut Milk: Coconut milk is a popular

choice for mango sago because it adds a
rich, creamy texture and a subtle coconut
flavor that complements the sweetness of
the mango. It also provides a tropical twist
to the dessert. You can use either canned
coconut milk or coconut milk beverage.

Evaporated Milk: Evaporated milk is a

thick, creamy milk with a slightly
caramelized flavor due to the evaporation
process. It adds a rich and indulgent taste
to mango sago without the distinct coconut
flavor. It’s a good option if you prefer a
creamier texture without the coconut
influence.

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INSTRUCTIONS
– Cook sago
1. Add 3 cups of water to a medium pot, bring
to a full boil over high heat. Reduce heat to
medium low, add ⅓ cup of sago to the pot.
Stir with a whisk or a spoon for 1 minute to
prevent sticking.

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