This Mango Sago drink recipe is a cup of goodness with coconut milk, ripe mango, and tapioca pearls. It’s one of the best Filipino mango dessert recipes made into a picture worthy and tongue-hugging chilled dessert drink that makes everyone want to gather. Summer brunch Sundays have been transformed. Grab a punchbowl now!
Updated on October 26, 2025
Table of contents
What is Mango Sago?
Mango sago is one of the best tapioca drink recipes and most popular Filipino desserts, as well as loved in different variations across Asia.
This recipe is so chill, literally, that it makes an ideal Summer dessert recipe. For a healthier recipe, instead of using more added sugar or extra condensed milk, I make most of the sweetness come from fresh and frozen mango.
My kids love it, if they can get to it before me, because the contrast of chewy boba tapioca pearls, creamy icy mango coconut blend, and chunks of melty, tender fresh Philippine mango are some of the most contrasting textures, ending in a fun sensation party in your mouth.
This spoonable mango sago drink is next level in so many ways that it’s my choice to really wow guests, have at a pot luck, or just to treat oneself at home.
Almost every time, mango sago will eventually draw the crowd in for Filipino desserts lovers and those who have never tried, wanting a taste.
Sometimes, I add nata de coco to mango sago and make mango bango! This proves that mango sago is a great foundational recipe to know to make so many more kinds of creamy desserts.
Can you imagine this dessert recipe at your next party or potluck? You can prep mango sago in medium, cute cups with spoons or in a huge punchbowl, but just be sure to keep it refrigerated till ready to serve.
If you have little edible flowers, a tv crew might just show up because of the creative overload.
An irresistible Filipino mango dessert
The Golden Fruit.
The Philippine mango or also called, Manila mango or mangga, is one of the best mangos in the world and recognized for being so.
They are yellow, kidney shaped, and have a pull off skin when ripe that reveals a creamy and very sweet mango that not only tastes better than candy, they smell exotically delicious too.
This is how to make mango sago amazing.
The Mexican Ataulfo mango is a descendent of the Philippine mango and may be more accessible in many regular groceries in the States.
You can access Philippine mango in Filipino grocers and the Mexican Ataulfo is very popular in most big grocers.
While one may be inclined to pick up any mango for this recipe, these two aforementioned mangos are specific to mango sago and really have the best creamier flavor profile to make Asian and Filipino desserts containing mango.
If you can’t access them, then choose a very ripe mango.
What is sago and tapioca?
Sago refers to the starch extracted from the pith of palm stems and is very similar to tapioca.
While the tapioca pearls are not sago, and instead are derived from the starch of the cassava root, they resemble sago and therefore the recipe name of mango sago has stood the test of time.
Some people use sago and some substitute with tapioca pearls.
Using Tapioca
Tapioca pearls are readily available at Asian grocery stores, and so for easy access and the added flavor and popularity of tapioca, it has become the ingredient of choice.
You can find tapioca, also very popularly known as boba in East Asia and now all over the States, in sago soups, sago drinks, Filipino taho, Filipino halo-halo, and a wide array of the best Asian desserts and beverages.
Tapioca pearls are translucent and chewy when cooked, and for this recipe, I’ve used the ones that are larger with boba-like size. How to make mango sago is easy, but takes longer with big tapoica pearls.
Mango Sago Drink Ingredients
Tapioca Pearls – You can find these in Asian grocery stores or here online. They are usually vacuum packed and made from tapioca flour (starch). Use the package directions for best instruction to cook tapioca pearls.
Philippine Mango – Buy 4-5 yellow and soft variety as mentioned. The mango should be very ripe for the best tasting mango sago. Nowadays, you can find this kind of mango in many large grocery stores.
Frozen Mango – Freeze some of the fresh mango or use frozen mango pieces. This adds to the icy and creamy texture, as well as keeps the sago cold.
Coconut Milk – Regular coconut milk is best. Read the ingredients of the can to ensure that all that is in there is just coconut milk. For a creamy dairy option, use half evaporated milk and half regular milk.
Condensed Milk – One small can of regular condensed milk will do.
Vanilla Extract – Just a hint is a great compliment to this creamy dessert. Kinda reminds me of mango ice cream. This touch sets this recipe apart and makes a difference.
Pinch of Salt – for balance
OPTIONAL FOR TAPIOCA PEARLS
You can combine the cooked tapioca pearls with brown sugar dissolved in water if you are not making the mango sago right away.
Equipment
- big pot to boil the tapioca pearls
- strainer
- glass bowl to combine everything
- Blender – A blender or processor is a must-have to make this recipe for the frozen mango
- Punchbowl or Cups for serving
- fruit pairing knife to cut the mangoes
Instructions
- Cook the tapioca pearls using the package instructions.
- Rinse the tapioca with cold water and shake the excess water off.
- Combine the pearls with coconut milk and a can of condensed milk.
- Refrigerate for one hour.
- Cut mangoes into tiny cubes and pieces.
- Freeze half a cup of the mangoes and refrigerate the rest.
- When ready to serve, blend some frozen mangoes with a little half a cup of the coconut milk mixture and a dash of vanilla extract. Try to not get tapioca in the cup.
- Then grab a tall glass and add the frozen blend at the bottom, add a spoon of fresh mango, layer with the tapioca coconut milk mixture, and top with lots of fresh mango pieces. Enjoy!
Best Tips for Perfect Mango Sago
- Use ripe, sweet yellow mangoes for natural sweetness and vibrant flavor.
- Cook sago pearls properly: boil until translucent, then rinse with cold water to prevent sticking.
- Adjust sweetness to taste: start with a little sugar, then add more if needed.
- Chill ingredients before serving for a refreshing dessert. A must!
- Layer textures: add mango chunks, sago, and jelly separately for a visually appealing dish.
- Experiment with add-ins: try coconut milk, pandan jelly, or chia seeds for extra flavor and texture.
- Make ahead: you can prepare sago and mango mixture a few hours in advance, but add fresh toppings just before serving.
- Use a blender sparingly: if pureeing mango, keep some chunks for texture.
- Serve in clear cups to show off the layers—it’s as pretty as it is delicious!
How to serve Mango Sago
This Mango sago drink recipe is made from simple ingredients, yet the complexity of the favors all combining, it’s a bit of an art form that is as exciting to eat, as it is to look at.
In a Cup
So that’s the thing, how to make mango sago can be beautiful. The key first, is decide cups or punchbowl.
If you go with using cups, then layer each ingredient so each spoon has a bit of every texture and flavor of the dessert.
Add some of the frozen blended mix on the bottom of each cup, layer some fresh mango, then tapioca pearls, and repeat. Top with the unblended coconut milk and condensed milk.
Yep that’s right, keep some unblended coconut milk mix to add that liquid deliciousness that ties everything together so it flows through the dessert each time you dip a spoon in.
Then mango chunks. Lots of fresh, ripe mango chunks to top the cup off.
Serve right away or refrigerate. Do not let your dessert sit out. It should be chilled till the very last minute before it will be consumed.
In a Punchbowl
If you are using a punchbowl, simply blend a large amount of the frozen mango and coconut mix.
You can place in “ice cubes” made from the frozen mango coconut blend so they act as “ice” to help keep everything cold.
Keep chilled on top of another larger bowl that is filled with ice.
Include a big ladle for mixing and serving.
Questions
Can I freeze mango sago?
No. Do not freeze. The tapioca and coconut milk will freeze unevenly and thaw out with a grainy texture.
Is Mango Sago gluten free?
Yes it is! Tapioca is naturally gluten-free, being derived from the starch of the cassava plant.
Is this plant-based or vegan?
No. However, you can completely omit the condensed milk to make it a delicious plant-based dessert.
For vegan style, add honey to the frozen mango blend as well as frozen ripe banana to give sweetness, and add some oat milk to add creaminess.
Can you drink this dessert?
Yes. Use a reusable boba straw. You can also use small tapioca pearls and use less pearls so there is more liquid in the drink.
The Best Mango Sago (with Coconut Milk and Tapioca Pearls)
Equipment
- large pot must hold at least two quarts of water
- glass container
- cups or punchbowl
- fruit pairing knife
Ingredients
- 1 cups tapioca pearls small or big
- 10 cups water
- 3 Philippine Yellow Mango very ripe and cut into cube pieces
- 1 cup Frozen Mango Pieces or use fresh mango by cutting the seed and skin off and freezing the mango
- 1 can coconut milk
- 1 can condensed milk 14oz
- 1 tsp vanilla extract
- ¾ cup brown sugar
- 1 cup water
- pinch of salt
Instructions
Brown Sugar Simple Syrup
- In the glass bowl, heat the water so it is hot to touch. Dissolve the brown sugar by mixing. Place in the refrigerator to cool while you are making the tapioca.¾ cup brown sugar, 1 cup water
Make Tapioca Pearls
- Boil 10 parts water to 1 part tapioca pearls and follow package instructions for times.1 cups tapioca pearls, 10 cups water
- Once done, strain and rinse under cold water.
- Place the done tapioca pearls in the bowl of simple syrup made from the brown sugar and water. Set aside in fridge.
Make Coconut Milk Condensed Milk Mixture
- Add the coconut milk, condensed milk, pinch of salt, and vanilla extract in a bowl and mix well. If the coconut milk is very separated you can heat it over the stove for few minutes till smooth.SAVE A CUP of this for later.1 can coconut milk, 1 can condensed milk, 1 tsp vanilla extract, pinch of salt
- Strain and add the tapioca pearls to the coconut milk mixture.Mix everything and refrigerate.
Make the Frozen Mango Coconut Milk Blend
- With the remaining coconut milk mix, put in the blender.
- Add frozen mango chunks. Then blend right until very smooth. It should be a little thick.1 cup Frozen Mango Pieces
Assemble Mango Sago
- Add the blended frozen mango mixture in a cup in a bottom layer.
- Add chopped fresh mango.3 Philippine Yellow Mango
- Top with the tapioca pearls, sweet coconut milk mixture.
- Top with a spoonful of fresh mango chunks.Enjoy!
Notes
- Add edible flowers on top for gorgeous insta-worthy pictures
- Add coconut flakes
- Add honey on top and around the glass before layering
- Add a scoop of ube ice cream! My favorite.
- Make a punchbowl full for a party.
- Spike it
- Make for a brunch, baby shower, or just to have on a sunny day
- Kids like this as much as the adults do
- use a boba straw
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