I still remember the first time I tried Vegan Mango Sago at a small Filipino café. When the mango and coconut flavors touched my tongue, I was hooked. This dessert is loved across Asia, especially in the Philippines. There, sago is used in popular treats like taho and bilo-bilo.
The mix of tapioca pearls, fresh mango, and creamy coconut milk makes this dessert simple and elegant. It reminds me of warm summer nights with family, filled with laughter and smiles. The soft chew of sago and the smooth sweetness of coconut make every bite comforting. If you enjoy fresh and easy desserts, you might also like my Easy Berry Coconut Poke Cake Recipe or the sweet, colorful Ube Pancakes with Ube Coconut Sauce.
What I love most is how easy it is to make. You only need a few fresh ingredients and a bit of time. It is vegan, dairy-free, and naturally sweet. This makes it perfect for anyone who wants something light but full of flavor. If you like lightly sweet treats, you might enjoy Reduced-Sugar Banana Bread Muffins or a quick breakfast like my Easy French Toast Recipe.
The natural sweetness of mango shines in every bite. It blends beautifully with the creamy coconut milk. The dessert is lighter than most creamy sweets. It is perfect for hot days or as a refreshing treat after a meal. Each spoon tastes smooth, fresh, and balanced. For more fruity desserts, check out Tanghulu Recipe (Chinese Candied Fruit) or the nourishing Easy Vibrant Pitaya Smoothie Bowl. You can also try warming drinks like Golden Milk Paste for a cozy pairing.
Whether you want to recreate a Filipino classic or try a new vegan treat, this Vegan Mango Sago will steal your heart. One bite and you will feel like you are in a tropical paradise. Sun on your skin, ocean breeze in the air, and the pure taste of mango and coconut joy in every spoon. 🌴🥭
✅ Quick Tips: Read the recipe all the way through before you cook. This helps you see the food list, the steps, and the time you need. It also gives you a chance to get tools and food ready ahead of time.
What is Vegan Mango Sago?
Vegan Mango Sago is a delightful tropical treat that combines the rich, natural sweetness of ripe mangoes with the chewy texture of tapioca pearls and the creaminess of coconut milk.
Originating from Southeast Asia, this dairy-free dessert has become a popular choice, especially in countries like Hong Kong and the Philippines. It’s made by mixing sago (a type of starch derived from tropical palm trees) with sweet mango purée, creating a refreshing and satisfying dessert perfect for a hot day.
Unlike traditional versions, this vegan-friendly treat doesn’t require evaporated milk or condensed milk, making it an excellent choice for those seeking a lighter, plant-based alternative.
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✨Why You’ll Love This Recipe
- This plant-based mango tapioca dessert is super easy to make. It needs just 5 ingredients! It’s perfect for warm weather.
- Start by cooking the tapioca. Follow the instructions on the package. Once it’s ready, let it cool.
- Next, blend fresh mango with a little bit of water. This makes a smooth, sweet sauce.
- Mix the mango sauce with the tapioca. Stir until it’s well combined.
- Serve it chilled. The dessert tastes even better after sitting in the fridge for a bit.
✏️Vegan Mango Sago Ingredients
Creating Vegan Mango Sago at home is a fun and easy experience. With over seven years of cooking, I’ve learned that the key is using the right ingredients to make it creamy and sweet. Here’s what you need:
- Ripe Mangoes: Use Ataulfo mangoes or Champagne mangoes. They are naturally sweet with a slight tang.
- Mini Tapioca Pearls: Look for brands like Three Deer, which have a chewy texture. You can find them at Asian grocery stores like H Mart.
- Nata de Coco: This adds a special flavor and texture to the dish.
- Coconut Milk & Almond Milk: For a creamy, vegan base, use a mix of both. This makes the dish lighter and creamier.
- Vegan Condensed Milk: Adds the right sweetness and richness.
- Vegan Evaporated Milk: Complements the condensed milk for extra creaminess.
- Coconut Jelly: Adds a tropical touch and extra texture.
- Canned Coconut Milk: Choose this for a richer flavor, or opt for carton coconut milk for a lighter option.
- Alternative Milks: If you prefer, you can swap the coconut milk for soy, oat, or nut milk.
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✨Expert Tips
- Cook the tapioca until it becomes completely clear! If there’s a tiny white spot in the center, cover it and leave it in the hot water for an additional 2-3 minutes or longer until the spot disappears.
- Place the cooked tapioca in cold water to keep it from sticking until you’re ready to strain and prepare the coconut sago mixture.
- For the best results, use a high-powered blender. This will give you a smoother mango purée.
- Pass the mango mixture through a fine sieve for an even smoother texture (optional).
- If the ingredients get stuck while blending, use a stick blender or spatula to move them around, but make sure to turn off the blender first.
- To dice your mango easily, cut off the widest sides of the fruit. Make 1-cm vertical and horizontal slits in the flesh with a sharp knife. Then, use a large spoon to scoop out the diced mango from between the flesh and the skin.
🥣Storage
- Mango Sago tastes best when it’s fresh. The tapioca pearls can get soft and lose their chewy bite if kept too long. From my own kitchen experience, it’s always better to enjoy it right after chilling—it’s smoother and more flavorful that way.
- If you have leftovers, you can store them safely. Keep the parts separate in airtight containers, or mix them together in one large sealed container. Store in the fridge for up to 4 days. When you’re ready to eat, let it sit at room temperature for a few minutes. The coconut milk can harden when cold, so giving it time to soften brings back its creamy texture.
- I don’t suggest freezing it. Once thawed, the tapioca pearls lose their chewy texture and turn mushy. It’s one of those desserts that truly shines when eaten fresh—cool, creamy, and full of flavor.
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🍴How to make Vegan mango sago
Making Vegan Mango Sago is incredibly easy, and trust me, you don’t need to be a pro in the kitchen to get it right! I remember the first time I made it—I was craving something sweet yet light, and this dessert was the perfect fix. It takes just about 20 minutes to prepare, making it a quick and satisfying treat. Plus, it’s completely dairy-free and vegan-friendly, so everyone can enjoy it.
With just five simple ingredients, you can whip up this tropical delight right at home, no fancy techniques needed. If I can do it, you definitely can too!
Step 1: Prepare the Mango
I Start by peeling and dicing the mango into small bite-size pieces. For the best flavor, use ripe mangos as they are naturally sweeter and I will add a nice rich taste to the dessert. Set the mango cubes aside.
Step 2: Cook the Tapioca Pearls
In a pot, bring some water to a boil, then add the tapioca pearls (also known as sago). Follow the packaged instructions for cooking. Stir occasionally to prevent them from sticking together. Once they are cooked and translucent, drain them and soak them in cold water to keep them from overcooking.
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Step 3: Prepare the Mango Cream Mixture
In a blender, I combine the mango cubes, coconut milk, and condensed milk (or evaporated milk) to create a smooth mango cream mixture. For a lighter version, you can substitute almond milk or oat milk. Taste the mixture to adjust the sweetness, adding a bit of sugar substitute if you like.
Step 4: Combine the Ingredients
Once the tapioca pearls have soaked and the mango cream mixture is ready, add the tapioca pearls to a large bowl. Then, pour in the mango cream mixture and stir gently to combine. You can also add nata de coco (coconut jelly) for extra texture and flavor.
Step 5: Serve and Layer
You can either mix everything together in the bowl or layer the mango sago in individual cups for a nice presentation. I prefer a lighter dessert, use more coconut milk or a splash of unsweetened milk. For extra creamy texture, add a little coconut cream.
Step 6: Chill the Dessert
Once everything is combined, refrigerate the vegan mango sago for a few hours to let the flavors blend and chill. This makes it even more refreshing. I prefer, you can add a few ice cubes before serving to keep it cool.
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Step 7: Enjoy!
Now, Serve the vegan mango sago as a delightful, light dessert. It’s perfect for sharing and can be enjoyed by anyone who is lactose intolerant, vegan, or just loves a sweet and refreshing treat!
Equipments
▢Medium saucepan
▢Sieve
▢Blender
▢Mixing bowl
▢Spatula
▢Measuring spoons
▢Serving cups
Vegan Mango Sago (Dairy Free)
Description
Vegan Mango Sago is a cool and creamy dessert made with ripe mangoes, tapioca pearls, and coconut milk. It is perfect for warm days when you want something light. I love making this when mangoes are in season. Their natural sweetness and smooth texture always make my family happy. With just a few simple steps, you can make a dessert that is vegan-friendly, full of flavor, and easy to enjoy anytime. This recipe keeps your sago pearls chewy. Each spoonful has a satisfying bite. It is an ideal treat for anyone who wants a light, tropical dessert.
Ingredients
Instructions
- Boil water in a pot. Add the sago pearls. Stir often. Cook until the pearls turn translucent. Drain and rinse under cold water. Set aside.
- Peel and dice the mango. Mash half of it into a smooth puree. Keep the rest in small cubes for texture.
- In a bowl, combine coconut milk and a little sugar or maple syrup. Stir well until smooth. Taste and adjust sweetness.
- Add cooked sago to the coconut milk mixture. Stir in mango puree. Top with mango cubes. Chill for 10–15 minutes before serving. Enjoy fresh!
Nutrition Facts
Servings 4
Serving Size 1 cup
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 6.5g33%
- Sodium 12mg1%
- Potassium 240mg7%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 1.5g3%
- Vitamin A 300 IU
- Vitamin C 35 mg
- Calcium 20 mg
- Iron 1.2 mg
- Vitamin E 1 IU
- Vitamin K 3 mcg
- Thiamin 0.05 mg
- Riboflavin 0.04 mg
- Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Folate 15 mcg
- Magnesium 20 mg
- Zinc 0.2 mg
- Selenium 0.7 mcg
- Copper 0.1 mg
- Manganese 0.05 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use ripe mangoes for the best flavor. Sweet, soft mango makes the sago taste amazing.
- Cook tapioca pearls carefully. Stir often and watch the heat. Overcooked sago becomes mushy.
- Cool ingredients before mixing. Let the coconut milk and sago cool a bit. It keeps the dessert smooth.
- Serve fresh for best taste. The sago can get soft if left too long, so enjoy soon after making.
