Mango Sago Dessert With Cream Cheese

Jump to Recipe Jump to Video Print Recipe

There’s nothing more satisfying on a warm day than a bowl of chilled Mango Sago. With its mix of fresh mango, soft pearls of sago, and creamy sauce, this dessert is fruity, smooth, and so easy to love.

A glass of mango sago dessert with cream cheese mix and pomelo.

When mango season arrives, mango sago is always the first dessert that comes to my mind. It’s quick, refreshing, and a wonderful way to enjoy the sweet tropical flavor of ripe mangoes.

Every year, a friend of mine sends me a big box of fresh mangoes from her family’s plantation. With so many golden fruits to use up, I love experimenting with recipes. Sometimes I make creamy mango ice cream, mango pancakes, other times I whip up my no bake mango cheesecake or mango pudding. But when I’m craving something chewy, light and cooling, this mango sago dessert is my absolute favorite.

This dessert is believed to have originated in Hong Kong but is now loved all across Asia. It’s a simple yet elegant combination of fresh mango puree, chewy sago pearls, and a creamy sauce, sometimes even finished with a citrusy twist of pomelo, known as mango pomelo sago. Chilled to perfection, it’s the kind of dessert that instantly makes a hot day feel bearable.

Why You Will Love This Recipe

Quick and easy – This dessert comes together in no time with just a few simple steps, making it perfect for busy days or last-minute entertaining.
Lightly cheesy flavor – The cream cheese sauce adds a subtle tang that balances the sweetness of the mango and makes each bite more indulgent.
Less sweet, more refreshing – Unlike many desserts, mango sago is naturally fruity and not overly sugary, so it feels light and satisfying.
Cooling and refreshing – Served chilled, it’s the ultimate treat for hot summer days or after a heavy meal.
Visually stunning – With its bright golden mango, pearly sago, and creamy sauce, it looks as good as it tastes—ideal for impressing guests.

Recipes Ingredients

Mango sago dessert ingredients with labels.

Ingredient Notes

Evaporated milk – Adds creaminess and depth to the base. For a lighter sauce, you can swap it with regular milk.

Cream cheese – Brings a subtle tang and velvety texture. For a lighter version, substitute with heavy cream or even plain fresh milk.

Fresh or UHT milk – Both work well. If you prefer something lighter, dilute it with a little water.

Condensed milk – Optional, but it adds sweetness and a touch of richness if you’d like a creamier dessert.

Rock sugar water – I usually add 5–6 tablespoons of light rock sugar syrup for the whole batch. Feel free to adjust to taste or use any liquid sweetener you have on hand.

Salt – Just a pinch helps balance the sweetness and rounds out the flavors.

Pearl sago – Tiny white sago pearls cooked until transparent. They stay pleasantly chewy for up to 4 hours, so best enjoyed soon after cooking.

Mango jelly (optional) – Adds another layer of texture and a burst of mango flavor. Totally optional, but so refreshing!

Pomelo (optional) – Traditionally used in mango pomelo sago. Its mild citrusy sweetness and juicy pop make a pretty and refreshing garnish.

Substitutions & Variations

Dairy-free option – Replace evaporated milk, cream cheese, or fresh milk with coconut milk for a fragrant, tropical twist that’s naturally dairy-free.

Sweetener swaps – Use honey, maple syrup, or simple syrup instead of rock sugar water. Adjust the amount depending on how sweet your mangoes are.

Avocado sago – Swap the mango with ripe avocado to make a creamy, buttery version of this dessert. It’s rich, unique, and just as refreshing.

Pandan jelly – For a Filipino-inspired variation, add pandan jelly like in buko pandan. The green jelly contrasts beautifully with the golden sago.

Extra toppings – Go beyond pomelo with nata de coco, lychee, or even strawberries for fun texture and flavor.

How to Make Mango Sago

Step by step photo of making the cream cheese sauce for mango sago.

STEP 1. Prepare the base. Soften the cream cheese with a whisk, then blend it with evaporated milk, fresh milk, condensed milk, salt, sugar, and a little water (Images 1, 2, 3, 4). This creates the creamy sauce that makes mango sago so irresistible. You can strain it to get a smoother result. Set aside.

Step by step photo of making tha mango jelly.

STEP 2. Prepare the add-ins. Mix mango jelly powder, sugar, and water in a pan and bring to simmer (Images 5, 6). Once it simmers, transfer to a container and let it cool down before putting in the chiller (Image 7). Once it is set, cut the mango jelly into cubes (Image 8). Set aside.

Step by step photos of preparing the add-ins for mango sago.

STEP 3. Soak the basil seeds with water (Image 9). Cut half the mango into mango cubes and blend the other half into puree (Image 10). Boil the sago pearls until they turn almost transparent (Image 11). Drain immediately and soak with cold water to stop the cooking process (Image 12).

Step by step photos of assembling the mango sago in a serving glass.

STEP 4. Assemble the dessert. Add 1-2 tablespoons of mango puree to the bottom of your serving glass (Image 13). Layer with cooked sago and mango jelly cubes (Image 14). Slowly pour in the cream cheese mixture to avoid disturbing the layers (Image 15). Finally, top with basil seeds, fresh mango cubes, and pomelo for garnish (Images 16). Chill until ready to serve and enjoy this refreshing mango sago dessert!

Pro Tips

Don’t overcook the sago – Boil only until the pearls turn almost transparent. Overcooking will make them mushy instead of chewy. Rinse with cold water right away to stop the cooking.
Layer gently – When pouring the cream cheese mixture, do it slowly and carefully so the layers of mango puree, sago, and jelly stay neat and pretty.
Use ripe, sweet mangoes – The natural sweetness of mango makes the biggest difference in flavor. If your mangoes aren’t super sweet, adjust the sugar or condensed milk slightly.
Chill before serving – This dessert tastes best when it’s well chilled. Give it at least 1–2 hours in the fridge before serving for maximum refreshment.
Make ahead, but serve fresh – You can prepare the cream base, jelly, and mango puree ahead of time. But for the best chewy texture, cook the sago on the same day you plan to serve.

Serving Suggestions

Mango Sago is best enjoyed chilled, straight from the fridge. The refreshing, fruity flavor makes it the perfect ending to a heavy meal like soto ayam, mie goreng, or chicken rendang.

Pair this dessert with a cool drink like butterfly pea tea, lemongrass pandan tea, or lemon ginger tea. If you’re as mango-obsessed as I am, serve it alongside my mango ice cream or no bake mango cheesecake, or mango pancake.

FAQs about Mango Sago

What is mango sago made of?

Mango sago is a chilled Asian dessert made with fresh mango, sago pearls, and a creamy base. Some versions also include condensed milk, evaporated milk, or coconut milk, and it’s often topped with pomelo or jelly for extra texture.

How do you keep sago pearls chewy?

Sago pearls stay chewy for about 4–6 hours after cooking. To prevent them from getting mushy, boil just until transparent, rinse in cold water, and keep them submerged in water until ready to use. For best results, cook them the same day you plan to serve the dessert.

Can I make mango sago without dairy?

Absolutely. You can substitute all dairy ingredients (milk, cream cheese, evaporated milk) with coconut milk for a fragrant, dairy-free version that’s just as delicious.

What kind of mango is best for mango sago?

Use ripe, sweet, and non-fibrous mango varieties such as Alphonso, Carabao, or Thai Nam Dok Mai. If the mangoes aren’t very sweet, you may need to add extra sugar or condensed milk to balance the flavor.

How do I make the dessert less sweet?

You can reduce or skip the condensed milk and adjust the sugar in the rock sugar syrup. Using fresh milk instead of evaporated milk also makes the cream base lighter and less sweet.

Storage

Mango Sago is best enjoyed fresh, while the sago pearls are still chewy. The pearls usually keep their texture for up to 4–6 hours, so it’s best to cook them on the same day you plan to serve the dessert.

If you have leftovers, store the cream base, mango puree, and jelly separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep the layers neat and the sago from turning mushy. Avoid freezing, as the pearls will lose their texture once thawed.