This mango sago French toast is everything a weekend brunch should be – indulgent, tropical, and just impressive enough to feel special without being a hassle. Thick slices of brioche are soaked in a coconut milk-based custard, pan-fried until golden, and topped with a creamy mango sago made with fresh mangoes, coconut milk, condensed milk, and sago pearls. Finish it off with fresh mango slices and a scoop of ice cream if you’re feeling extra.
I’m a HUGE fan of French toast, I order it every time I go for breakfast or brunch. But over the years, I’ve realized that it’s one of the easiest things to make at home. The best part? You can customise it with any flavors you like!
I have loads of French toast recipes on here, but this one may be my favourite. This mango sago French toast uses the classic combination of mango and coconut with a delicious mango sago topping and fresh mangoes. Honestly, it’ll make you feel like you’re on a tropical vacation by the beach.
The French toast custard is made with eggs, coconut milk, and sugar, which gives the bread itself a lovely coconutty flavour. And the mango sago, made with mangoes, coconut milk, and condensed milk mixed with sago pearls, adds the perfect tropical texture and sweetness.
PS: If you love French toast, check out these recipes!
What is Mango Sago?
Mango sago is a popular Southeast Asian dessert that’s made with fresh mangoes, coconut milk, and condensed milk, mixed with sago pearls for texture. It originated in Hong Kong and has since spread across Asia as a refreshing, creamy chilled dessert. It’s fresh, delicious, and surprisingly easy to make, and as a topping for French toast, it’s absolutely next-level.
Ingredients
For the sago pearls
- Small sago pearls – make sure to use the small white pearls, not the larger tapioca pearls used for boba. They cook faster and have a lighter, more delicate texture that works perfectly in this recipe.
- Water – for boiling the pearls.
For the mango sago topping
- Fresh mangoes – use a ripe, sweet variety like Alphonso, Kesar, or Chaunsa. The ripeness of your mangoes will directly affect both the sweetness and the thickness of the mixture, so make sure they’re properly ripe.
- Coconut milk – full-fat coconut milk adds the best richness and creaminess. Shake the can well before opening.
- Condensed milk – for sweetness. Adjust the amount based on how sweet your mangoes are.
For the custard
- Eggs
- Coconut milk
- Sugar
For the French toast
- Brioche bread – thick-cut slices. Day-old brioche works best (see tips below).
- Ghee or butter – for pan-frying.
To serve
- Fresh mango slices
- Vanilla ice cream and/or mango ice cream (optional but highly recommended)
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
How to Make Mango Sago French Toast
Step 1: Cook the sago pearls
The sago pearls need to be fully cooked before they go into the mango mixture. Bring a large saucepan of water to a boil, add the sago pearls, and cook on high heat for 5 minutes. Turn off the heat, cover the pan, and leave them to sit for 15 minutes. They’re ready when they’re fully transparent with no white centres remaining.
Drain through a strainer, rinse under cold water to stop the cooking, then transfer to a bowl and set aside to cool completely.
Step 2: Make the mango sago topping
Blend the mangoes, coconut milk, and condensed milk until smooth and slightly thick. If the mixture feels too thick (which can vary depending on your mangoes), add a splash more coconut milk and blend again until you reach a consistency you’re happy with.
Pour into a bowl, fold in the cooled sago pearls, and stir until evenly combined. Set aside until ready to assemble.
Step 3: Make the custard
This couldn’t be simpler. Whisk together the eggs, coconut milk, and sugar in a bowl until fully combined. That’s it!
Step 4: Cook the French toast
Heat a non-stick pan over medium heat and grease it with ghee or butter. Dip the brioche slices into the custard, letting them soak through properly, but don’t leave them so long that the bread starts to fall apart.
Day-old bread works best here. It’s slightly drier, so it absorbs the custard beautifully without turning soggy. Fresh brioche can become soggy very quickly, making it difficult to get a well-soaked, well-cooked slice.
Cook the soaked slices on low heat for 3–5 minutes per side until deep golden brown. Keep the heat low, high heat will brown the outside before the inside is properly cooked through.
Step 5: Assemble
Let the cooked toasts cool slightly on a plate, then top them with the mango sago mixture and fresh mango slices. Finish with a scoop of vanilla or mango ice cream. The ice cream is optional, but it takes this from a breakfast or brunch dish to a full dessert.
Tips for the Best Mango Sago French Toast
- Use day-old brioche. Fresh bread soaks up custard too fast and can turn mushy. Bread that’s a day or two old is slightly drier and holds its structure much better.
- Choose the right mangoes. Low-fibre, sweet varieties like Alphonso, Kesar, or Chaunsa give the smoothest, richest mango sago mixture. Avoid fibrous varieties as they won’t blend as smoothly.
- Don’t skip the cold water rinse on the sago. Rinsing stops the cooking process and keeps the pearls separate and bouncy rather than clumped together.
- Cook on low heat. This is the most common French toast mistake. Low and slow gives you an evenly golden crust and a properly cooked centre.
- Make the mango sago ahead. The mango mixture keeps well in the fridge, making morning assembly much quicker. Just cook the sago fresh and stir it in before serving.
- Taste and adjust. The sweetness of your mango sago will depend entirely on your mangoes. Taste the blended mixture before adding condensed milk and adjust accordingly.
Storage
The mango sago mixture (without the sago pearls) can be stored in an airtight container in the fridge for up to 2 days. Sago pearls are best cooked fresh, as they tend to harden and lose their texture when refrigerated for too long. Cooked French toast can be stored in the fridge for up to 2 days and reheated in a pan on low heat. Do not freeze, as freezing makes the sago pearls hard and unpleasant to eat. Make sure to assemble the toast just before serving.
Variations
- Different bread: Brioche gives the best results for its richness and ability to soak custard well, but thick-cut sourdough or milk bread can also work in a pinch. Avoid thin sandwich bread; it won’t hold up.
- Dairy-free option: Swap the condensed milk for condensed coconut milk for a fully dairy-free version. The coconut flavour actually comes through even more this way.
- Different fruit: The sago topping works beautifully with other tropical fruits, too. Try ripe peaches or strawberries blended in place of the mango.
- Regular milk in the custard: You can substitute coconut milk with regular whole milk in the custard, though you’ll lose some of that tropical flavour in the bread itself.
Frequently Asked Questions
- Can I use another bread instead of brioche?
Thick-cut brioche is strongly recommended. it soaks the custard well and has a soft, rich centre that other breads can’t quite replicate. That said, thick-cut milk bread or sourdough can work as an alternative. Thin sandwich bread will not give you the same result.
- What are the best mangoes to use?
Use ripe, sweet, low-fibre varieties for the best results. Alphonso, Kesar, and Chaunsa are all great choices. Avoid fibrous mangoes; they won’t blend as smoothly and can affect the texture of the mixture.
- Can I use regular milk instead of coconut milk in the custard?
Yes, you can substitute coconut milk with regular whole milk in the custard, but it will reduce the tropical flavour in the bread itself.
- Can I use frozen mango?
Fresh, ripe mango gives the best flavour and sweetness, but frozen mango can work as a substitute if fresh mango isn’t available. Thaw and drain them well before blending, as excess water can thin out the mixture.
- Can I make the mango sago mixture in advance?
The mango mixture can be made in advance and refrigerated for up to 2 days. However, sago pearls are best cooked fresh and stirred in just before serving, as they can lose their texture and harden in the fridge.
- How long does the mango sago last in the fridge?
The mango sago (without the pearls) keeps well for up to 2 days in an airtight container in the fridge. With the pearls mixed in, it’s best consumed within a day.
- Can I make this dairy-free?
Yes, swap the condensed milk for condensed coconut milk and use a dairy-free butter or coconut oil for pan-frying. The rest of the recipe is already dairy-free.
- Is the ice cream necessary?
Not at all! It’s a completely optional topping. The mango sago French toast is delicious on its own. The ice cream just takes it into full dessert territory.
Mango Sago French Toast
Equipment
- Large Saucepan for cooking sago
- Blender
- Hand whisk
- Non-stick pan
- Flat spoon for flipping the French toast
Ingredients
Mango Sago
- 90 grams sago pearls
- 200 grams mangoes
- 200 ml full-fat coconut milk
- 50 ml condensed milk add more or less based on the sweetness of the mangoes
French Toast
- 2 eggs
- 150 ml full-fat coconut milk
- 30 grams granulated white sugar
- 2 thick brioche bread slices
- Fresh mangoes chopped, for topping
- Vanilla ice cream for topping, optional
- Mango ice cream for topping, optional
Instructions
Mango Sago
- Cook the sago pearls: Bring a large saucepan of water to a boil, add the sago pearls, and cook on high heat for 5 minutes. Turn off the heat, cover the pan, and leave the pearls to sit for 15 minutes. They’re ready when fully transparent with no white centres remaining. Drain through a strainer, rinse under cold water to stop the cooking, then transfer to a bowl and set aside to cool.
- Blend the mangoes, coconut milk, and condensed milk until smooth and slightly thick. If the mixture feels too thick, add a splash more coconut milk and blend again until you reach a consistency you’re happy with. Pour into a bowl, fold in the cooled sago pearls, and stir until evenly combined.
French Toast
- Whisk together the eggs, coconut milk, and sugar in a bowl until fully combined.
- Heat a non-stick pan over medium heat and grease with ghee or butter. Dip the brioche slices into the custard, letting them soak through without sitting so long they start to fall apart. Cook the soaked slices on low heat for 3-5 minutes per side until deep golden brown. Keep the heat low so the inside cooks through evenly.
- Let the cooked toasts cool slightly on a plate, then top them with mango sago mixture and fresh mango. Finish with a scoop of vanilla or mango ice cream and serve immediately.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
