Mango Sago is a refreshing, simple, light dessert made with gelatinous mango puree and sago pearls (tapioca pearl) and chilled. Most Mango Sago recipe I have tasted have coconut milk or milk which is very tasty but the Gloria Maris style is so light and delicious and pairs well after a big meal.
We vacationed in the Philippines early this year. On our last night, we were invited to Gloria Maris in Greenhills. We were already full from lunch since my cousin dropped by and brought some scrumptious lunch. We also ordered Pancit Malabon, puto bubong, bibingka and lanzones. I was so stuffed and forgot to have a taste of my favorite kakanins.
Our dinner was served lauriat style. Each item came out one by one which consisted of mostly seafood and Peking duck. After 8 delicious items, we were asked what we like for dessert. Our friend, who invited us, looked at me so I ordered taho. She wanted something without milk and ordered a big bowl of Mango Sago and some other desserts.
Oh my God, I cannot get enough of the Mango Sago. A cold light dessert was a great way to end a decadent satisfying dinner. This dessert is so great especially on a sweltering heat.
Summer is here. Mangoes and watermelons are bountiful and this is the best time to make our favorite fruit desserts while these fruits are in season.
I buy 2 cartons of fresh sweet mangoes before the season ends since they are not available all year round. I take the flesh, cut into cubes and divided into portions in a food saver. That way, I have it when I feel like making cakes, drinks or smoothies. Frozen mangoes are available but the texture is not the same as fresh ripe mangoes and not as sweet, so I’ll end up adding more sugar.
Some variety of mangoes sold here in the US are called Manila mangoes but are not imported from the Philippines. They are nowhere close to our mangoes. Philippine mangoes are way sweeter and not fibrous compared to the ones sold here.
Anyway, people with lactose intolerance can enjoy this recipe since it doesn’t have milk.
Mango Sago Ingredients are
Sago (Tapioca Pearls)
Simple Syrup or Sugar
Water or Coconut Water or Mango Juice
How to Make Mango Sago Dessert (Gloria Maris Style)
Note: 1st part of Mango Sago video does not have coconut milk and milk (Gloria Maris Style) and the 2nd part shows with coconut milk and milk. Enjoy!
More Mango Recipes
Do you want to learn How to Cook Sago (Big Tapioca Pearls), chewy and translucent?
Try Sago Gulaman, a Filipino chilled drink that is so refreshing.
- 3 ripe mango
- 1/4 cup water or coconut water
- sugar or simple syrup to taste
- 1 packet or pouch (.25 oz or 7g) unflavored gelatin
- 1/4 cold water
- 1/4 hot water
- ½ cup small tapioca pearl sago
- 6 cups water
- 3 ripe mango
- 1/3 cup coconut milk
- 1/3 cup milk
- 1/3 cup water
- sugar or simple syrup to taste
Boil water in pot.
Pour sago, reduce heat to medium and stir constantly so it doesn’t stick to each other. Don’t cover pot.
After 12 minutes, turn off heat and cover for 25 minutes. At this point, sago is not fully translucent. The middle portion is white.
After 25 minutes, sago is fully translucent. Pour sago in a strainer with running cold water until it is cool.
If not using right away, pour sago in a bowl and add water until it is covered. Put saran wrap and place in the fridge.
Sago will stay good up to 4 days in the fridge.
In a bowl, pour a packet of unflavored gelatin.
Add ¼ cup cold water. Stir until gelatin is dissolved. It will set so don’t panic.
Pour ¼ hot water to the mixture and stir. Set aside.
Use ripe mangoes. The sweeter the better.
Slice mango and remove flesh. If desired, reserve some cube mangoes as topping.
Place flesh and dissolved unflavored gelatin in blender. Puree until smooth.
Transfer pureed mango in a bowl.
Stir-in sago. Mix well.
If too dense, add ¼ to ½ water. Blend well.
Taste if you need to add sugar or simple syrup. Note: I don’t have measurements for sugar or simple syrup since level of mango sweetness can vary.
Place in the fridge for 2 hours or longer.
Serve cold. Enjoy!
Combine coconut milk, milk and water in a pot and simmer for 3 minutes in medium low heat. Let it cool.
Follow all the instructions above except for adding the unflavored gelatin.
Once cool, add the coconut mixture to mango puree and tapioca pearl. Taste if you need to add sugar or simple syrup. Blend well.
Chill for 2 hours or longer. Serve cold. Enjoy!
1. This is a slightly creamier version of Gloria Maris Mango Sago. Don't add gelatin if you don't want it creamy.
2. If you add gelatin, the consistency after putting it in the fridge should be like baby food. It shouldn’t be firm like gelatin or jello.
3. While mangoes are in season, I usually make mango jam, divided into portion and freeze it. I add mango jam to the mixture if I have it available. Mango taste is more intense. This is optional.
4. If you made tapioca pearl in advance and in the fridge, check it the following day if you need to add more water. It seems to absorb water while in the fridge.