Go Back

Mango Sago

Recipe by Connie Veneracion
If you like texture, you can stir in chopped mangoes and crushed ice just before serving. The pieces of mangoes will add a nice texture to the sweet snack while the crushed ice will ensure that the it is served very cold. Be careful about how much ice you add though because as the ice melts, it will dilute the sweetness and thickness of the mango sago.
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert, Snack
Cuisine Asian
Servings 4 people
Mango sago in white bowl with red flowers


  • 2 cups cooked sago chilled
  • ¼ to 1 cup pureed fresh mangoes chilled
  • ½ to ¾ cup coconut cream (canned coconut cream is an okay substitute) chilled
  • sugar (only if your mangoes aren't sweet enough)
  • chopped fresh mangoes optional
  • crushed ice optional


  • In a large bowl, stir together the sago and pureed mangoes.
  • There are two ways to serve this sago and mango dessert. Option 1: stir in the coconut cream with the sago and pureed mangoes, and then ladle them into individual bowls. This option is more convenient and less messy.
  • Option 2: ladle the sweetened sago and pureed mangoes into individual bowls and drizzle the coconut cream afterward. This option is better for presentation purposes.
  • Whichever option you choose, you also have the added option of dropping in cubes of fresh mango into the individual bowls before serving the mango sago.


Updated from a recipe originally published in August 12, 2010
Keyword coconut milk, Mango, Sago