
By Ms Shi & Mr He
Mango Sago
11 steps
Prep:25minCook:25min
Imagine a velvety blend of chewy pumpkin-shape mini mochi, tantalizing sago pearls, burst-in-your-mouth mango popping boba, delicate mango jelly, and chunks of heavenly fresh mango, all coming together in a symphony of flavors and textures.
Updated at: Fri, 25 Jul 2025 08:10:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
82
High
Nutrition per serving
Calories731.3 kcal (37%)
Total Fat14.6 g (21%)
Carbs133.3 g (51%)
Sugars70.6 g (78%)
Protein16.6 g (33%)
Sodium440.6 mg (22%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

⅓ cupsago

3 cupwater

150gpumpkin puree

30ggranulated sugar

130gglutinous rice flour

½ tspcinnamon powder
optional

4.5 ozmango pudding mix

2 cupmilk

1 cupwater

1 cupmango popping boba
You can buy packaged mango popping boba online, or follow my popping boba recipe to make it at home

1mango
large, Peeled and cubed

½ cupsweetened condensed milk
Adjust to your taste

1 ½ cupevaporated milk
Or use unsweetened coconut milk
Instructions
Cook sago
Step 1
Add 3 cups of water to a medium pot, bring to a full boil over high heat. Reduce heat to medium low, add ⅓ cup of sago to the pot. Stir with a whisk or a spoon for 1 minute to prevent sticking.
Step 2
Cover the lid, simmer the sago over medium low heat for 10 minutes until they turn transparent. If there's still white dot in the center of each sago, turn off the heat and cover the lid, let the sago sit in hot water for 5 more minutes.
Step 3
Add 1 cup of ice cubes and 1 cup of cold water to a large bowl. Drain the cooked sago, transfer them to the iced water. Once cooled, drain the water and place the sago in another bowl.
Make mango jelly
Step 4
Add 2 cups of whole milk and 1 cup of water into a medium saucepan. Cook over medium heat. Bring to a full boil while stirring constantly. Remove from heat.
Step 5
Immediately pour a bag of mango pudding mix into the saucepan. Stir until dissolve complexly.
Step 6
Pour the pudding mixture into a shallow container, let cool to room temperature. Cover with lid or plastic food wrap, keep in the refrigerator for at least 2 hours until fully set. Slice the mango jelly into small cubes.
To make mini pumpkin mochi
Step 7
Add 150g pumpkin puree, 130g of glutinous rice flour, 30g of granulated sugar, and ½ tsp of cinnamon powder in a large mixing bowl. Use clean hands to knead the mixture into a smooth dough.
Step 8
Pinch off a small portion of dough, approximately 2.5g in weight, and shape it into a tiny ball by rolling it between your palms. Continue this process until all the dough has been rolled into tiny balls. Use a floss to press 3 crossing lines on the top side of the mochi ball to mimic the pumpkin's pattern. Optionally use food coloring to dye a small piece of dough green and create a stem for each pumpkin mochi.
Step 9
Bring a pot of water to a boil. Boil mini pumpkin mochi over medium heat for about 10 minutes or until floating. Use a slotted spoon to transfer the cooked mochi balls to a large bowl filled with ice water. Once cooled, drain the water and place the mochi balls in another bowl.
Assemble mango sago
Step 10
In a bowl, mix the sweetened condensed milk and evaporated milk.
Step 11
In a large bowl, add mango popping boba (check out my popping boba recipe), mini pumpkin mochi, mango jelly, mango chunks, and sago pearls. Pour the sweetened milk over all the ingredients. Add ice cubes if you prefer your mango sago chilled and refreshing.
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