Make a refreshing summer dessert: Coconut Mango Sago! A popular Asian dessert starring chewy and bouncy tapioca pearls (also called sago) and loads of fresh, sweet mango. A delicious mango dessert that’s also easy to make!
What is Coconut Mango Sago?
Coconut Mango Sago is a popular Asian dessert served in Hong Kong. A classic Cantonese dessert, it features creamy coconut milk and small tapioca pearls topped with chunks of fresh mango. A refreshing treat for those hot summer days!
The star ingredient is Sago. Also called tapioca pearls, Sago is an edible starch made from the pith of a sago palm. The tiny tapioca pearls turn clear when cooked and are pleasantly chewy. They add a satisfying texture to any drink or dessert, and are often added to bubble tea.
With creamy coconut milk, the chewy sago pearls are so tasty! The jelly-like texture is thick and chewy, like a coconut milk tapioca pudding. Add fresh mango pieces on top — delicious!
Coconut Mango Sago is a perfect after-dinner treat. So light and refreshing!
More sago favorites: Peach Yakult Sago Drink and Korean Strawberry Milk with Sago.
Ingredients:
- Sago. Sago, also known as Tapioca Pearls, are edible starch balls. They are commonly added to Asian drinks and dessert. Dairy-free, gluten-free, and vegan — these bouncy and chewy sago pearls add a satisfying texture. Look for Sago at Asian markets, where they come in different sizes and colors. Sago will sometimes be labeled “Tapioca Pearls” and they will be white and very small.
- Coconut Milk. Canned, full-fat coconut milk is best.
- Sugar. Adds sweetness. Swap with Agave syrup, maple syrup, honey or sweetner of your choice. Depending on your sweet tooth, adjust the sweetness level.
- Mango. Choose ripe mangoes for the best flavor. I prefer Ataulfo mangoes which are smaller, sweeter, and less fibrous. But choose the type of mango that you like best. In a pinch, frozen mangoes also work.
Instructions:
- Cook Sago. Bring a medium pot of water to a rolling boil. Add mini tapioca pearls to the hot water. Cook until the sago are translucent, stirring frequently, about 10-12 minutes. The balls should be mostly clear with a few white centers or white dots here and there.
- Drain Sago. Use a fine mesh sieve to drain the cooked tapioca pearls. Add cold water to rinse off the excess starch and excess water. Stir constantly, until the tiny tapioca pearls are cool to the touch.
- Make coconut milk. While the sago cooks, make the coconut milk mixture. Add coconut milk and sugar in a large (at least 4-cup) measuring cup or large bowl. Whisk well, making sure there are no clumps of coconut milk and the sugar dissolves.
- Make Coconut Sago Pudding. After the Sago is fully cooked and drained, add the cool sago. Mix gently to combine. It will look soupy.
- Serve. Transfer to cups or small bowls. Top with chopped, fresh mango chunks. Serve immediately!
PRO Tips:
- Add Sago to BOILING water. Sago contains a lot of starch — it can dissolve when cooked incorrectly. Add to boiling water (with big bubbles breaking the surface) to instantly seal the tiny balls and prevent overcooked tapioca pearls from completely losing their shape.
- Cook until clear and mostly translucent. The sago is done when they are soft and mostly clear. It’s ok if there are a few white centers here and there.
Variations:
Sago with coconut milk works as a fantastic base for many other flavors. Make it your own and change it up with seasonal fruit and toppings.
- Fresh fruit. Add seasonal fresh fruit. Strawberries, Blueberries, Passionfruit, Mango Pomelo, Taro.
- Sweetened Condensed Milk. To make it sweeter, add a drizzle of Sweetened Condensed Milk. YUM!
- Fruit puree. A classic addition to many sago desserts. In a food processor, puree fresh fruit and sugar together until smooth. Add to the coconut milk mixture or add on top, for a layered effect.
More desserts:
- Mango Bingsu (Korean Shaved Ice)
- Coffee Jello
- Easy Coconut Mochi Cake
- Matcha Coconut Pudding
- Korean Donuts (Kkwabaegi)
Easy Coconut Mango Sago (Tapioca Dessert)
Refreshing and light, creamy and sweet, Coconut Mango Sago is the ultimate summer dessert! Sweet ripe mangoes and rich coconut milk combine to create a luscious, not-too-sweet summer treat. Add plenty of sweet mango chunks and tiny tapioca pearls to add lots of satisfying chewy texture. An easy recipe that's irresistible!
Equipment
- Fine Mesh Sieve
Ingredients
- 1 cup tapioca pearls (small or fine)
- 1 400 ml/ 13.5 oz can coconut milk (canned) full fat, not from a box
- 1/4 cup sugar
- 2-3 mangoes peeled and diced into 1-inch chunks
Instructions
- Cook Sago. Bring a medium pot of water to a rolling boil. Add mini tapioca pearls to the hot water. Cook until the sago are translucent, stirring frequently, about 10-12 minutes. The balls should be mostly clear with a few white centers or white dots here and there.
- Drain Sago. Use a fine mesh sieve to drain the sago. Add cold water to rinse off the excess starch. Stir constantly, until the tiny tapioca pearls are cool to the touch.
- Make coconut milk. While the sago cooks, make the coconut milk mixture. Add coconut milk and sugar in a large (at least 4-cup) measuring cup or large bowl. Whisk well, making sure there are no clumps of coconut milk and the sugar dissolves.
- Make Coconut Sago Pudding. After the Sago is fully cooked and drained, add the cool sago. Mix gently to combine. It will look soupy.
- Serve. Transfer to cups or small bowls. Top with chopped, fresh mangoes. Serve with more mango, so people can help themselves. Serve immediately!
Notes
* I DO NOT recommend storing the sago with the coconut milk longer than 2 hours! The resulting sago will be soggy and unappealing.
*To make ahead: Store sago separately in an air-tight container. To serve, rinse the sago in a fine mesh sleeve under cold water until separated and loosened. Combine drained, rinsed tapioca pearls with coconut milk + sugar. Stir gently to combine. Pour into individual cups/bowls. Top with diced mango and enjoy immediately!
Nutrition
Calories: 247kcalCarbohydrates: 62gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 179mgFiber: 2gSugar: 28gVitamin A: 1120IUVitamin C: 38mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
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Thanks for sharing this easy recipe Lis! We tried it the other night and we really liked how the coconut soup doesn’t require cooking – using white sugar makes it dissolve easily into the coconut milk = one less pot to use. We doubled the recipe and it wasn’t too sweet; we did one modification of using cooked taro chunks instead of mango and it still turned out great! We ended up serving it chilled, so it def had a more pudding-like consistency, but I also had it with evaporated milk cus I like mine more soupy. Great and easy recipe! Thanks!