mango sago dessert© Instagram

Here’s How To Make The Viral Mango Sago Dessert This Summer

Few things capture the essence of summer quite like the refreshing mango sago dessert. Originating from the vibrant streets of Asia, this chilled indulgence has taken the internet by storm, winning people over with its tropical allure and creamy coconut-infused goodness. So, if you’re seeking a refreshing treat to beat the heat, the mango sago dessert is about to become your new summer obsession.

What Is The Mango Sago Dessert?

Close your eyes and imagine the taste of summer—fresh mangoes bursting with flavour, creamy coconut milk, and tapioca pearls adding a delightful chewiness. That’s the magic of mango sago, a dessert that’s just the right amount of sweet and a mini-vacation to the tropics with every spoonful.

The Mango Sago Evolution: From Asia to Your Kitchen

This dessert has come a long way from its origins in Hong Kong restaurants. Now, it’s a global sensation, gracing menus from boba shops to dessert parlours. But don’t worry, you don’t need a passport to enjoy this summer treat.

With a few simple ingredients and a bit of kitchen magic, you can whip up your own batch of mango sago in no time.

Recipe: Mango Sago Dessert


  • ½ cup Small Pearl Tapioca
  • 3 Ripe Mangoes
  • 200 ml Unsweetened Coconut Milk
  • 60 ml Sweetened Condensed Milk
  • ½ tsp Vanilla Extract


  1. Bring 6 cups of water to a boil in a large saucepan.
  2. Add the tapioca pearls once the water is boiling and simmer for 15 to 20 minutes until they turn translucent, stirring occasionally to prevent sticking.
  3. Drain the cooked tapioca pearls using a fine mesh sieve and rinse them under cold water to prevent sticking.
  4. In the same saucepan, combine coconut milk, sweetened condensed milk, vanilla, and salt. Bring the mixture to a boil while stirring occasionally until the mixture is well combined.
  5. Turn off the heat and stir in the cooked tapioca pearls. You can optionally add mango puree to this mixture.
  6. Transfer the mixture to a sealed container and refrigerate for at least 2 hours.
  7. Before serving, give the coconut sago a stir to mix any separated layers and prepare diced mango.
  8. Layer the chilled coconut sago, chilled mango puree and diced mango in glasses, topping with toasted coconut flakes for extra flavour. Then, grab a spoon and dig in!