Creamy Mango Sago with Coconut Milk

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A refreshing Filipino dessert of sweet ripe mangoes combined with chewy tapioca pearls in a rich coconut milk base. This Filipino-inspired recipe, ready in about 25 minutes, layers small tapioca pearls (sago), water, ripe mangoes, peeled and diced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup small tapioca pearls (sago)
• 4 cups water
• 2 medium ripe mangoes, peeled and diced
• 2 cups coconut milk
• 1/3 cup sweetened condensed milk
• 2 tbsp sugar
• 1/8 tsp pinch of salt
• 1 cup crushed ice

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring 4 cups water to a boil in a medium saucepan. Add 1/2 cup small tapioca pearls and cook uncovered over medium heat, stirring occasionally, for 10-12 minutes until pearls turn translucent with a small white center.
2. Step 2: Drain tapioca pearls and rinse briefly under cold water to remove excess starch. Set aside.
3. Step 3: In a large bowl, combine 2 cups coconut milk, 1/3 cup sweetened condensed milk, 2 tablespoons sugar, and a pinch of salt. Stir until sugar dissolves.
4. Step 4: Add the cooked tapioca pearls and 2 diced ripe mangoes into the coconut milk mixture. Stir gently to combine.
5. Step 5: Chill the mixture in the refrigerator for at least 1 hour.
6. Step 6: To serve, spoon the mango sago dessert into bowls over 1 cup crushed ice for a refreshing treat.