If you’re looking for a fun and refreshing summer dessert, this matcha mango sago will hit the spot. It’s light, creamy, tropical, and easy to make! Matcha mango sago combines earthy, umami-rich matcha powder with juicy chunks of mango and chewy sago pearls.
What is sago & where to find it?
Sago is a type of starch extracted from the pith of tropical palm stems and then often formed into small pearls. They are similar to tapioca pearls (used in bubble tea), but they have a slightly different texture. They are commonly used in Asian desserts and drinks. When cooked, sago becomes translucent and soft and has a satisfying chew.
In the U.S., you can find sago pearls:
At Asian grocery stores (look in the dessert or baking aisle)
Online (Amazon or specialty Asian food retailers)
Occasionally, in large supermarkets in the international section
What you’ll need:
Sago pearls: Look for small sago pearls, not instant or pre-cooked versions, to get the perfect chewy texture. If you can’t find them, small tapioca pearls make a good substitute.
Sweetened condensed milk: This gives you a rich, sweet, and creamy consistency. Any brand will work, but make sure it’s sweetened, not evaporated milk.
Matcha powder: Use a high-quality culinary-grade matcha like our Organic Chef’s Choice Matcha for the best flavor and color. Lower-quality matcha can taste bitter. Just be sure to sift before adding to your mixture to prevent clumping.
Heavy whipping cream: Chilled cream whips up light and fluffy. For a dairy-free option, substitute full-fat coconut milk or coconut cream.
Mango chunks: Choose a ripe and juicy mango for the best flavor. Champagne or Kent mango varieties are ideal as they’re naturally sweet and less fibrous.
Mango purée (optional): Adds extra sweetness and enhances the tropical vibe. Use fresh mango purée or a good-quality frozen one if fresh isn’t available.
Ingredients:
½ cup sago pearls, uncooked
½ cup sweetened condensed milk
2 tbsp matcha powder
1 cup heavy whipping cream, chilled
½ cup mango puree (optional)
2 cups diced mangoes
1 cup coconut gel (nata de coco)
1 cup coconut jelly (optional)
Directions:
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Cook sago pearls according to package directions. Add condensed milk to a medium mixing bowl and sift in matcha powder. Mix until smooth.
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Add heavy cream and mango puree and whisk until combined.
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In a large bowl, add diced mangos, coconut gel, coconut jelly, and matcha mixture.
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Place in the fridge to chill for a few hours.
Serve cold and enjoy!
Tips for cutting a mango
Mangos are delicious, but they can be a bit tricky to cut thanks to the large flat pit in the center. To easily cut a mango:
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Stand the mango upright and cut slightly off-center to remove one side. Repeat on the other side.
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Score the flesh in a grid pattern without cutting through the skin.
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Push the skin outward to make the cubes pop up, then slice them off.
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Trim the remaining flesh around the seed for extra mango chunks.
Tips & variations:
Make it lighter: Replace condensed milk with coconut milk and honey or maple syrup.
Add some crunch: Add a sprinkle of toasted coconut flakes or chia seeds.
Prep ahead: Cook the sago and whip the cream in advance, then assemble before serving.
Bottom Line:
This matcha mango sago recipe is the ultimate summer dessert. It’s creamy, chewy, refreshing, and packed with flavor. It’s also easy to make and customizable to suit your preferences. Whether you’re a matcha lover or just looking for a fun treat, this recipe is a winner!
Loved this? Try our other recipes:
Strawberry Matcha Latte Popsicles
Dubai Chocolate & Matcha Ice Cream
