I have a pretty healthy mango debate with my South Asian friends. Yes, Alphonso and Kesar mangoes are tasty, but Carabao mangoes are the best. PERIODT.
Carabao (a.k.a. Manila mangoes or champagne mangoes) are most readily available from May through July in the US, so we have them in abundance in our house. While we love eating the ripe, luscious fruit as it is, we also love making rich, creamy, yet refreshing mango sago. I shared this recipe with our email subscribers yesterday, but figured I'd share it here too.
Mango Sago (Filipino-style):
Here’s what you need:
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2–3 ripe carabao or champagne mangoes
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¾ to 1 cup small sago pearls
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6 oz nata de coco
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½ can (6.75 oz) coconut milk
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2–3 tbsp condensed milk (adjust to taste)
Note: This recipe serves two if you're serving Filipinos. Four if it’s a mixed group. Double it if it’s for a Filipino party or potluck.
Instructions:
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Boil at least 4–5 cups of water. Add sago and boil for 10–12 minutes, stirring occasionally. You want the pearls mostly clear. If they're still white in the center, cover the pot and let it sit off the heat for a few more minutes.
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Drain and rinse sago with cold water to remove starch and cool it down.
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While sago is boiling, peel and cube the mangoes. Add the fruit to a bowl.
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Drain nata de coco and add it in. Rinse first if you're worried about sweetness.
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Add in cooled sago.
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You can blend some of the mango with the coconut milk and condensed milk for a smoother base, or just pour them in as is.
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Stir, taste, and adjust sweetness. Chill for at least an hour before serving.
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Top with more fresh mango.
Optional but highly encouraged:
Top with a Dear Flor Mango gummy. It’s soft, juicy, and actually tastes like real Filipino mango—not artificial candy mango. And with just 5mg THC, it adds the chillest layer to your mango sago. A tropical high with cultural flavor? Yes please.
Mango Gummies are 30% off through July 31. Shop now.
Summer should taste like this.