F
ew desserts feel as refreshing, colourful, and comforting as a Strawberry and Mango Sago. This one screams SUMMER and it’s beautiful. This modern favourite, loved across Instagram and food blogs, is built on an ingredient that has been part of Southeast Asian food culture for centuries: sago. While the dessert itself may look contemporary, the story behind sago traces back to the tropical landscapes of Thailand and Indonesia, where this unique starch has been harvested and celebrated for generations.
Sago comes from the pith of the sago palm, a tree that thrives in swampy, humid environments. In Indonesia, especially in regions like the Moluccas and Papua, sago has traditionally been a staple carbohydrate. For many communities, it was once more essential than rice. The starch is extracted from the trunk of the palm, washed, dried, and processed into flour or pearls. These pearls—now widely recognised in desserts—provide the gentle chew that makes Strawberry and Mango Sago so satisfying.
In Thailand, sago has a long-standing presence in traditional sweets. Southern Thailand, in particular, is known for its sago palm forests and hand-processed sago starch. Classic Thai desserts often pair sago with coconut milk, palm sugar, or seasonal fruit, creating dishes that are creamy, fragrant, and deeply rooted in local food culture. This heritage is echoed in today’s fruity sago bowls, including modern versions featuring mango, strawberry, or other vibrant additions.
What makes Strawberry and Mango Sago so irresistible is the balance of texture and flavour. The juicy sweetness of ripe mango blends beautifully with the slight tartness of strawberries, while the sago pearls add a soft, bouncy texture. Combined with chilled coconut milk or a creamy milk base, the dessert becomes luxurious without being heavy. It’s refreshing enough for hot days but comforting enough to enjoy anytime.
This dessert is also incredibly versatile. You can serve it thick and creamy, light and chilled, or layered for a visually stunning presentation. Sago adapts well to different flavour additions, making this dish perfect for home cooks experimenting with tropical ingredients. Y0u can easily switch up the jelly, and fruit used to switch up the flavour combinations. I decided to use Twinings Starwberry and Mango Infuso for the jelly. It just adds that light fruit notes of Strawberry and Mango to the overall dessert.
It’s also a crowd-pleaser: easy to prepare, vibrant on the table, and flexible enough to suit dairy-free or low-sugar preferences.
What makes Strawberry and Mango Sago even more special is the cultural thread it carries. Every spoonful connects modern kitchens to the centuries-old traditions of Thailand and Indonesia, where sago has nourished communities and shaped local cuisine. While today’s dessert versions may be trendy, playful, and highly photographed, they still honour the deep roots of this remarkable starch.
Whether you’re making it for your family, your blog, or your next summer gathering, sago brings a story—and a texture—that turns a simple bowl of fruit and cream into something unforgettable.
Strawberry & Mango Sago | Summer Dessert
Ingredients
Strawberry and Mango Jelly
- 1 ½ cups water
- 3-5 sachets Twinings Infuso Strawberry and Mango depending on your personal taste preference
- ⅓ cup sugar
- 25 grams gelatin powder
- or use your favourite flavoured jelly and follow the box's instructions
Sago
- 1 cup tapioca pearls
Strawberry & Mango Sago
- 400ml/1 can coconut milk
- 255ml/2/3 can condensed milk
- 250ml/1 cup regular milk or nut milk of choice
- 2 large fresh mangoes peeled and cut into chunks
- 500g/2 punnets fresh strawberry stems removed and cut into chunks
Instructions
Strawberry and Mango Jelly
- Start by adding water and sugar to a medium saucepan. Bring to a simmer, and steep the tea bags in the liquid until you've reached your preferred intensity. Discard the tea bags and add the powdered gelatin. Stir until the gelatin has dissolved. Allow the mixture to slightly cool before transferring to a dish. Pop in the fridge for 4 hours or overnight to set.
Sago
- Bring water to a rolling boil and add the sago. Lower the heat to a simmer and, whilst stirring, cook the sago until most of the pearls are see through, about 15-20 minutes. Strain the sago using a sieve and rinse under cold water until all the excess water has been drained. Transfer to a large mixing bowl. Note: feel free to add additional water as the sago cooks.
Strawberry & Mango Sago
- Cut the jelly, strawberry and mango into bite sized cubes and add to the sago.
- In a large jug or medium mixing bowl, add the condensed milk, coconut milk and regular milk together. Stir until well combined. Pour the liquid over the sago, jelly and fruit. Gently stir until well combined. Place in the fridge for 4 hours to chill and slightly thicken up.
- Serve chilled and in individual glasses. Enjoy all those delicious flavours and textures with every sip or spoonful!