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Coconut Sago with Mango

Refreshing and light, creamy and sweet, Coconut Sago with Mango is your summer dream come true.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: Asian
Keyword: Coconut, Mango, Sago
Servings: 4
Author: The Subversive Table


Cooking Tapioca

  • 1 cup tapioca pearls (small or fine)
  • 8 cups water
  • 1 400 ml/ 13.5 oz can coconut milk (canned) full fat, not from a box
  • 1/4 cup sugar
  • 2 ripe mangoes peeled and diced into 1-inch chunks


  • Bring at least 8 cups of water to boil in large stock pot. Add tapioca pearls to the boiling water. Lower heat and simmer for 10-12 minutes, stirring occasionally with a wooden spoon so that it doesn't stick to the bottom of the pot. The pearls should be mostly translucent with little flecks of white here and there.
    stainless steel stock pot filled with boiling tapioca pearls
  • Drain tapioca pearls into a LARGE fine mesh strainer. Using a spoon, stir the tapioca pearls so that the excess liquid is drained. Rinse with cold water, stirring constantly, until the tapioca pearls are cool to the touch. Drain as much excess liquid as possible.
    drained and rinsed tapioca pearls in fine mesh sieve
  • Add coconut milk and sugar to a large (at least 4-cup) measuring cup. Mix until sugar is dissolved. Transfer drained, rinsed, cool tapioca pearls to the liquid and mix well. It will look soupy. That's ok.
    Now, at this point, you can serve the Coconut Sago immediately. It will be more of the traditional, soupy Sago that's served in restaurants.
    Or, you can cover and store in the refrigerator for 2 hours. The resulting Sago will be more pudding-like in consistency as the tapioca pearls will absorb the liquid and swell. Note: I don't recommend soaking longer than 2 hours!!
    measuring cup filled with coconut sago
  • Pour Coconut Sago into individual cups with a generous spoonful (or two) of the fresh mango. Serve with the additional mangoes so that guests can help themselves at the table.
    three cups of coconut sago with mango on cutting board with bowl of mangoes in front


* I DO NOT recommend soaking for longer than 2 hours!  The resulting sago will be soggy and unappealing.
*To make ahead:  Cook the tapioca pearls, make the coconut milk mixture, dice the mango.  Then, store each item separately in the fridge.  When it's time to serve, rinse the tapioca pearls in a fine mesh sleeve under hot water until loosened.  Pour drained, rinsed tapioca pearls into a large measuring cup (at least 4 cups).  Add the coconut milk mixture, give it a stir, and pour into individual cups.  Top with diced mango and enjoy immediately!