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Mango Sago Dessert With Cream Cheese

Mango Sago Dessert is a refreshing dessert filled with sweet mango flesh, mango pudding, pearl sago, and cream cheese sauce. The most ideal dessert for a hot summer day.

mango pearl sago dessert pomelo

When the tropical mango fruit is in the season, Mango Sago Dessert is my first choice of dessert. Not only it is easy and fast to make, but also very healthy and refreshing.

A friend of mine who owns a fruit plantation always sends me a big box of mangos. I have to come up with recipe ideas to process all those nice mangos quickly.

There are many choices to make. Mango grows so well in tropical countries in Asia, so there are so many dessert creations from this fruit.

This attractive dessert in a jar or a glass is a perfect dessert after you have finished eating Menbosha or Fried Shrimp Balls.

What is Mango Sago Dessert?

Mango Sago Dessert is a type of dessert very popular in Hong Kong and in the Philipines. It is a blend of freshly pureed mangos, coconut milk or evaporated milk, sugar, sago, jelly, and sometimes topped with pomelo as garnish.

mango sago dessert pomelo

The dessert is usually served cold. It is very refreshing after you have your meal. The combination of  bright yellow color of mango and tiny bits of sago with white creamy sauce is very tempting.

Origin

Mango Sago is a popular Asian dessert. It started in 1984 from a restaurant in Hong Kong, named Lei Garden. The head chef invented this sweet dessert. It is so popular almost every restaurant has this dessert in Hong Kong.

It then spread to Singapore, Taiwan, and many Asian countries. The refreshing dessert has many creative variations while maintaining the main ingredients.

Recipes For Mango Sago Dessert

There are many recipes for Mango Sago Dessert. Most recipes will use dairy products such as milk or heavy cream or cream cheese. For vegan friends, you can use coconut milk.

In this recipe that I want to share, one uses cream cheese. Cream cheese adds creamy sensation and slightly tangy flavor.

Ingredients For Mango Sago

Evaporated Milk

Evaporated milk adds creaminess to the mixture. If you wish the sauce to be lighter, substitute with regular milk.

Cream Cheese

Cream cheese adds creaminess and tangy flavor. If you prefer a lighter version, substitute this with heavy cream or just fresh milk.

Fresh Milk or UHT Milk

You may use fresh milk or UHT milk. If you want a lighter version, you may add some water into it.

Condensed Milk

Condensed milk may be used if you like.

Rock Sugar Water

Use rock sugar water to taste. You may use other liquid sugar if you like. I only add 5-6 tablespoons of light rock sugar water for the whole batch.

Coconut Milk

If you prefer a lighter version, you can use coconut milk.

Salt

Add a bit of salt to balance the sweetness to the overall flavor.

Pearl Sago

Pearl sago is the white, tiny pearl sago, cooked until transparent. It stays chewy for p to 4 hours.

Mango Jelly

Mango jelly is optional, I just add it because it is so refreshing to have some mango jelly in the dessert.

Pomelo

Pomelo or grapefruit is pretty as garnish on top. Its mild sweetness adds freshness to the dessert. This is also optional.

Recipe With Cream Cheese

  • 2 fresh ripe mangoes( 1 to make puree, 1 to cut into small cubes for topping)
  • 1 can of evaporated milk
  • 1 can of water (use the evaporated milk canto measure)
  • 100 gr cream cheese
  • 200 gr water or milk (UHT or fresh milk)
  • 5-6 tbsp rock sugar water
  • 100 gr condensed milk
  • 1 tsp salt
  • 50-150 gr pearl sago

Mango jelly (optional)

  • 1 pack of mango jelly powder
  • 700 ml water
  • 80 gr sugar

Additional Topping

  • 2 tbsp of chia seeds or basil seeds for topping
  • Pomelo

How To

Mango jelly

  • Cook 700 ml water with 80 gr sugar and a pack of mango jelly until it simmers.
  • Put in a pan, let it cool and set into jelly. Cool in the fridge and cut into small cubes for later use.

Cream Cheese Sauce

  • Mix cream cheese with evaporated milk, condensed milk, milk or water, and  salt. Add rock sugar water to taste.
  • Puree one mango. Set aside.
  • Cut another mango into small cubes. Set aside.
  • Boil pearl sago with water for 5 minutes. Cover the lid and turn off the stove for 30 minutes. Afterwards, take off the lid, and cook for another 7 minutes until it boils.
  • Check if the pearl sago is transparent or almost transparent. Strain them to stop it from cooking. Soak with cold water.

Assembling

  • Put 2-3 tbsp of pureed mango at the bottom of your container.
  • Put in pearl sago and mango jelly.
  • Pour the cream cheese mixture slowly as not to stir the whole batch. Top with mango cubes and pomelo.
  • Enjoy!

Recipe With Coconut Milk

  • 50-150 gr pearl sago
  • 2 large mangoes
  • 1 can coconut milk
  • 100 gr non-dairy whipping cream
  • 2 tbsp rock sugar water to taste
  • 1/2 cup pomelo

Note

  • Use fresh ripe mangos. If your mangos are too ripe, use those ones to blend. Use only the ones with sturdy flesh to cut.
  • Cook the sago carefully. Follow the steps as I mentioned above. That would save the gas and cooking time. And you don’t have to stand up stirring the pot all the time.
  • The sago will be transparent when cooked. It will continue cooking even after you strain them, so it is alright to have some white dots in the middle.
  • Taste the sweetness. Everyone’s level of sweetness tolerance may not be the same. Plus, the mangos are already ripe and add sweetness to the dessert, so you only have to add a little. Use melted rock sugar. It tastes cooling.
  • Chill the cream cheese mixture before assembling altogether.

Storage

This dessert is best consumed immediately. The sago could get puffy after 4 hours and no longer feels chewy as the fresh ones.

If you have some leftover, store each ingredient separately. Cook new batch of sago when you are ready to serve it.

FAQs (Frequently Asked Questions)

Q: Can I make Mango Sago without cream cheese?

A: Absolutely! The original recipe calls for coconut milk or evaporated milk. I add cream cheese in this recipe to add tangy flavor and creamier texture.

Q: Can I add other ingredients besides sago, jelly or pomelo?

A: Yes, you can! As long as the ingredients are suitable for dessert, you can add any. For example, you can add sugar palm fruit or basil or chia seeds.

Q: Can I use canned mango pulp instead of fresh mangoes?

A: Yes. When mango is out of season, you can use canned mango pulp. However, fresh mangoes are brighter in color and fresher.

Q: Can I make this dessert for my vegan friends?

A: Sure! Just substitute the dairy products with coconut milk or almond milk. Coconut milk is heavier than almond milk or oat milk.

Q: How long can Mango Sago dessert stay fresh in the fridge?

A: It is best to consume it immediately after assembling. If you need to keep it some for later, keep them separately. Cook a new batch of sago on the day of assembling.

Conclusion

Mango Sago Dessert is a popular dessert originated from Hong Kong. It is a combination of mango puree, mango cubes, and pearl sago in a creamy dairy sauce.

This dessert is easy to make and you can make it at home. It is a perfect dessert for a hot summer day.

If you like this kind of dessert, you may also want to try Mango Ice Cream or Chocolate Pudding with Avocado.

mango pearl sago dessert pomelo

Mango Pomelo Sago

Mango Pomelo Sago is a popular refreshing dessert from Hong Kong. It is a bowl of cream cheese sauce with diced mangoes, pearl sago, mango jelly, and pomelo.
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Course: Dessert, Desserts, Snack
Cuisine: Asian, Chinese
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 portions
Calories: 151kcal
Author: Claudia

Ingredients

Cream Cheese Sauce

  • 1 gr evaporated milk
  • 380 gr water
  • 100 gr cream cheese
  • 200 gr milk
  • 5-6 tbsp rock sugar
  • 100 gr condensed milk
  • 1 tsp salt
  • 50-150 gr pearl sago
  • 2 fresh ripe mangoes 1 to make puree, 1 to cut into small cubes for topping

Mango Jelly

  • 1 pack of mango jelly powder
  • 700 ml water
  • 80 gr sugar

Additional Topping

  • 2 tbsp of chia seeds or basil seeds for topping
  • Pomelo

Instructions

Mango jelly

  • Cook 700 ml water with 80 gr sugar and a pack of mango jelly until it simmers.
  • Put in a pan, let it cool and set into jelly. Cool in the fridge and cut into small cubes for later use.

Cream Cheese Sauce

  • Mix cream cheese with evaporated milk, condensed milk, milk or water, and  salt. Add rock sugar water to taste.
  • Puree one mango. Set aside.
  • Cut another mango into small cubes. Set aside.
  • Boil pearl sago with water for 5 minutes. Cover the lid and turn off the stove for 30 minutes. Afterwards, take off the lid, and cook for another 7 minutes until it boils.
  • Check if the pearl sago is transparent or almost transparent. Strain them to stop it from cooking. Soak with cold water.

Assembling

  • Put 2-3 tbsp of pureed mango at the bottom of your container.
  • Put in pearl sago and mango jelly.
  • Pour the cream cheese mixture slowly as not to stir the whole batch. Top with mango cubes and pomelo.
  • Enjoy!

Video

Nutrition

Serving: 1portion | Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 368mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 242IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 0.04mg
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