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Dreamy Mango Sago Coconut

Category: Sweet Treats to Satisfy Any Craving

Mango Sago Coconut brings together sweet mango chunks, creamy coconut milk, and soft sago pearls for a cool treat. You get pops of coconut jelly and extra mango for more flavor and fun. Toss the sago in boiling water, cool 'em off, then blitz the mango with cold evaporated milk. After that, mix everything, taste for sweetness, and chill it until cold. Add even more jelly or mango on top if you're feeling fancy. Every bite tastes just the right amount of sweet and creamy. Always serve it cold for the best refreshment.

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Dana
Updated on Tue, 27 May 2025 18:27:13 GMT
Two glasses filled with mango sago coconut and topped with fruit. Pin
Two glasses filled with mango sago coconut and topped with fruit. | chefsnaps.com

When the weather heats up or I need a mood lift, I turn to this creamy mango sago coconut treat. You get chewy tapioca pearls, lots of coconut, and sweet ripe mango in every chilly spoonful. It's rich but super refreshing too.

The moment mangoes hit the shelves, my family asks for this. Friends still text me about it long after a cookout, trying to score an invite for more.

Delightful Ingredients

  • Full-fat coconut milk: Makes everything extra creamy. Give the can a good shake before opening to mix the cream fully.
  • Sweetened condensed milk: Boosts sweetness. Taste and add more if your mango isn’t that sweet.
  • Evaporated milk: Adds chill and silkiness. Keep it in the fridge so your dessert starts cold.
  • Mango jelly: Offers playful texture and even more fruity punch. Use homemade or just pick up in the dessert aisle.
  • Coconut jelly: Gives a nice bite and coconut flavor. Choose one that's not too soft, not too firm.
  • Extra cubed mango: Scattered on top, so you get juicy fruit in some bites.
  • Fresh mangoes: Pick ripe and fragrant ones. They're the main flavor here.
  • Small sago pearls: These tiny balls get that signature chew. Try to grab pearls all the same size for even results.

Simple Steps

Chill and Serve:
Cover everything and pop the bowl in the fridge for an hour or more so it gets totally cold. If you’re in a rush, toss in some ice. Spoon into glasses, maybe add extra mango or coconut milk on top.
Combine Everything:
Mix the drained sago with diced mango, coconut jelly, mango jelly, both milks, and finally the blended mango puree. Gently stir. Taste in case you want more condensed milk for sweetness.
Blend Mango:
While the pearls chill, blend diced mango with fridge-cold evaporated milk. Blend it till smooth and creamy—this is your dessert base.
Let Rest & Rinse:
Take the pot off the stove and put a lid on for fifteen minutes until the pearls finish turning see-through. Rinse them really well in a sieve under cold water. Drop the pearls into a cold water bath so they won’t stick together and stay chewy.
Cook Sago:
Boil a big pot of water, toss in the pearls, and keep the heat up for fifteen minutes. Swirl gently now and then. Once they’re nearly see-through with a small white dot, they’re ready for the next step.
Two glasses bursting with mango sago coconut goodness. Pin
Two glasses bursting with mango sago coconut goodness. | chefsnaps.com

I love how coconut milk makes every bite creamy but never too heavy. The first time I tried this, my mom said it tasted like the summer street fairs from her childhood. Now it's our family's go-to for any happy gathering.

Keeping It Fresh

Store any leftovers in a sealed box in the fridge for up to forty-eight hours. The pearls can drink up some liquid overnight, so loosen it up with a splash more coconut milk before serving if it seems thick.

Switch Things Up

No fresh mangoes? Thawed frozen works well for both topping and puree. You can sub in lychee jelly for a flavor twist, swap out either jelly, or skip the jellies for a plainer version. Light coconut milk is okay, but the end result won’t taste as rich.

Two glasses showing off mango sago coconut layers. Pin
Two glasses showing off mango sago coconut layers. | chefsnaps.com

Fun Ways to Serve

Eat this straight from the fridge for max coolness. For parties, serve in see-through cups so folks can see all the layers. Sprinkle toasted coconut on top for crunch, or add a little mint to dress it up.

History and Background

Born in Hong Kong, mango sago is now loved across Southeast Asia for its dreamy chill and comfort. Some places add pomelo or other toppings, but the must-haves are always mango, coconut, and tapioca. Each city has their own spin.

Recipe FAQs

→ Which kind of mango should I use?

Go for juicy, soft mangos like Tommy Atkins or Ataulfo if you want it really sweet and with a nice yellow color.

→ How can I stop the sago pearls from sticking together?

Rinse the cooked sago under lots of cold water, then let them soak in cold water before you mix the rest in.

→ Is it OK to swap out coconut jelly or mango jelly?

Totally. Try swapping for any fruity jelly you like or just skip it if you can't find some or don't want it.

→ Any tips for the ultimate creamy bite?

Pick full-fat coconut milk and blend that mango with cold evaporated milk until it’s super smooth before mixing in.

→ Best way to serve this?

Make sure it's totally chilled, then serve cold. Add some extra mango cubes or a splash of coconut milk if you want to jazz it up.

Mango Sago Coconut

Ripe mango blends right in with creamy coconut milk and sago pearls for a cool tropical vibe in every spoonful.

Preparation Time
30 min
Cooking Time
15 min
Total Time
45 min
By: Dana

Category: Desserts

Difficulty: Easy

Cuisine: Southeast Asian

Yield: 6 Servings (Makes about 6 servings in small dessert cups)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Jelly and Toppings

01 240 ml mango jelly, chopped (optional)
02 240 ml coconut jelly, chopped (optional)

→ Creamy Sauce

03 240 ml rich coconut milk
04 120 ml cold evaporated milk
05 45 ml sweetened condensed milk, add more if you want it sweeter

→ Sago and Fruit Base

06 1 ripe mango, cut into cubes
07 900 g soft mangoes, skinned and chopped
08 180 g tiny sago pearls

Steps

Step 01

Cover the bowl and pop it in the fridge for at least an hour, or toss in a couple ice cubes if you're short on time. Scoop into small cups and enjoy cold.

Step 02

Drain the sago and tip it into your biggest bowl. Gently add in the mango cubes, pieces of coconut jelly, mango jelly, coconut milk, and the sweetened milk. Pour in your mango mix and stir it all together. Taste it—if you want it sweeter, squeeze in a bit more condensed milk.

Step 03

Drop the chopped mangoes and evaporated milk into your blender. Whiz them up until there aren't any big lumps left.

Step 04

Once the sago's cooked, pour it into a strainer and run loads of cold water through. Dunk it in a bowl of cold water next so it doesn't stick. Leave it there for a bit.

Step 05

Fill a saucepan with water and turn the heat up until it's bubbling. Toss in the sago and stir now and then. Cook for around 15 minutes until they look almost see-through with just a bit of white in the center. Take the pan off the heat, put the lid on, and let it sit for another 15 minutes till the pearls go completely clear.

Notes

  1. If you leave sago in hot water to rest, those centers will clear up—just don't let them cook too long, or they'll get mushy.
  2. Let some mango cubes or a spill of coconut milk sit on top—it looks awesome and tastes even better.

Required Tools

  • Large mixing bowl
  • Blender
  • Fine mesh strainer
  • Medium pot

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy (evaporated and condensed milk) and coconut inside.

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 285
  • Fats: 6.2 g
  • Carbohydrates: 51 g
  • Protein: 3 g