There’s something timeless about kheer, the beloved South Asian rice pudding often served at festive occasions or as a sweet ending to family meals. But when you add the tropical richness of ripe mangoes and the comforting texture of sabudana (sago pearls), it becomes something truly special: Mango Sago Dessert.
I bet you this is the creamiest and yummiest Mango Sago recipe you’ll come across! The internet is flooded with Mango Sago recipes, but I promise you’re going to love this special method. Instead of the usual way of boiling sago in water and simply mixing it with milk and mango puree, this recipe slow-cooks sago directly in rich, creamy milk – giving it a velvety texture and deeper flavor that’s truly irresistible. Give it a try, and taste the difference for yourself!
This mango sago dessert is not only visually beautiful, with its golden mango puree swirled into creamy kheer, but it also combines flavors and textures that feel indulgent yet refreshing — perfect for summer evenings, family get-togethers, or just as a treat for yourself.
Servings & Timing
Servings: 4-6 people
Preparation Time: 35 minutes (including soaking)
Cooking Time: 25-30 minutes
Total Time: Approximately 1 hour
Ingredients
- 1/2 cup sago (sabudana)
- 2 liters milk
- 3-4 tablespoons sugar (adjust to taste)
- 3-4 pods green cardamom
- 2 large ripe mangoes
- 15-20 almonds (chopped)
- 8-10 pistachios (chopped)
Step-by-Step Instructions
Step 1: Prepare the Sago
Start by washing the sago thoroughly under running water to remove excess starch. After straining, soak it in just enough milk to cover it. Let it sit for about 30 minutes until the sago pearls swell up and soften. This soaking helps them cook evenly and prevents sticking.
Step 2: Cook Sago in Milk
In a large pot, combine the soaked sago with the remaining milk. Add sugar and green cardamom pods. Stir gently and cook on medium flame for about 25-30 minutes. Keep stirring occasionally so it doesn’t stick to the bottom.
You’ll know the sago is perfectly cooked when it becomes almost transparent and the kheer takes on a thick, creamy consistency. At this point, turn off the heat. If you want to cool it faster before mixing in the mango puree, place the pot in a wide bowl or sink filled with cold water — this helps bring down the temperature gently without affecting texture.
Step 3: Make Mango Puree
While the kheer cools, prepare the mango puree. Wash, peel, and chop the mangoes into cubes. Using a hand blender or electric blender, blend for about 1 minute until smooth. Make sure the puree is thick but pourable.
Step 4: Combine and Garnish
Once the cooked sago mixture has cooled to room temperature, gently fold in the mango puree. Avoid adding mango while the kheer is still hot; it can make the flavor slightly bitter or dull.
Pour the mango kheer into serving bowls. Garnish generously with chopped almonds, pistachios, and a few small mango cubes for added texture and color. Chill before serving if you prefer a cold dessert.
Tips for the Best Mango & Sabudana Kheer
- Use fully ripe, sweet mangoes for the best flavor. Varieties like Chaunsa or Sindhri work beautifully.
- Cool the sago kheer before adding mango puree to keep the fresh taste and bright color.
- Adjust sugar to your liking, depending on how sweet your mangoes are.
- Add a splash of rose water or a pinch of saffron for extra aroma.
Final Thoughts
Mango & Sabudana Kheer isn’t just a dessert; it’s a celebration of seasonal fruit and classic comfort. Creamy, fruity, and lightly spiced, it’s perfect for summer dinners, Eid tables, or whenever you want something unique yet traditional.
If you enjoyed this recipe, check out other delicious creations on our blog, like Suji ka Halwa, Mango Lassi , or Besan Ka Halwa.
Happy cooking, and may every spoonful bring a taste of summer sweetness!
