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Mango sago-Hong Kong dessert
Mango sago

Sago is a pith from the sago palm. The white pearls resemble tapioca pearls.

At least one sago dessert, hot or cold, will be present among the dishes prepared for a special occasion. Festival days will not be complete without sweet dishes containing sago.

The sago is easy to include in most of the sweet dishes. This is because it can act like a substitute or add-on item. The sago pearls easily absorbs the flavour and taste of the main ingredient and merges very well with the other ingredients too.

Most of the Indian sweet desserts and kheers call for Sago pearls. Fresh mangoes are always people’s favourite. As they tend to be available in seasonal times, I used to preplan and keep a list of recipes to create different mango recipes.

Green mangoes are used to make pickles, raw mango chutneys, pachadi and curries. Dehydrated or dried mangoes are used in Indian curries.

Here, I made a simple dish. When you have all the ingredients handy, the desert will be ready in 30 minutes.

The ripe mangoes will always get along well with coconut milk. I am adding basil seeds to enhance the flavour.


  • Sago pearls-100 gm
  • Milk-2 cups
  • Coconut cream-100 ml
  • Raw sugar-6 tsp
  • Ripe mango-1(medium-sized)
  • Basil seed-2 tbsp


  • Boil water in a pan. Add sago pearls and cook until they are soft and transparent.
  • Use a strainer to separate the pearls from the starch water. Wash the tapioca pearls in normal water and keep aside.
  • Meanwhile, soak the basil seeds in water.
  • Now chop the mango into chunks.
  • Pour the milk and coconut cream in a pan. Keep this on a low heat. Add sugar and mix well until the sugar dissolves.
  • When the milk is warm enough add sago pearls and keep aside.
  • Now it is assembling time. In a glass cup or bowl, pour the milk.
  • Add mango chunks, basil seeds. Serve chilled.


  • Raw sugar can be replaced with palm sugar. But the colour may change.
  • I used a Thai mango here. Any ripe, sweet mango can be used.
  • Coconut cream will be thick. If you are using homemade coconut milk use the first extract.

Mango jam and Kheer are flavourful desserts.

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