Coconut Mango Sago Dessert (2024)

Coconut Mango Sago Dessert is a runnier version of the classic Mango Sago and it's made of sweet mangoes, light coconut milk, chewy tapioca, water and rock sugar. This chilled Chinese dessert originates from Hong Kong.

It's such an easy recipe made of 4 simple ingredients if you don't count the mint and the cooking process is swift! The great thing about this dessert is that it's dairy-free, vegan and gluten-free.

I personally prefer this over the creamier mango sago pudding as I love how runny it is making it easier to eat! My mother used to make this version all the time over the thick version and it brings back such fond memories!

You can actually substitute the mangoes for cooked taro too if you prefer it less sweet.

The best part about this Asian dessert are the contrasting textures! I love the taste of the ripe mango with the chewy sago in that cold sweet coconut milk. It's truly heavenly!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Ripe Mangoes: they need to be fully ripened mangoes or they won't be sweet or tender enough. Any breed of mango works for this. Mango season is between the months of May-September. To pick ripe mangos, look for ones that are mostly yellow or yellow with orange/red hues and avoid ones that have any green. Make sure they are tender to touch and smell sweet.
• Small Tapioca Pearls: avoid using large tapioca pearls as they will take much longer to cook but if you can't find the small ones, use the large ones. Tapioca starch originates from the cassava plant and it's gluten-free. When this is cooked, it's called sago. A common ingredient used in many Asian desserts for that chewy bouncy texture.
• Light or Lite Coconut Milk: not the whole fat kind. They sell this canned or in a box at many grocery stores.
• Chinese Rock Sugar: or sub with cane sugar or coconut sugar.
• Fresh Mint: optional garnish

Expert Tips

• To choose ripe mangoes: first perform a smell test to check if they smell sweet, secondly if you can press your thumb into the fruit easily, it's ripe. Thirdly, they shouldn't be green in color, it's ok if they have small areas of green but they should be mostly yellow or reddish depending on the type of mango.
• To easily dice the mango, leave the skin on and slice the larger sides off of the mango as close to the pit as possible. Then glide a sharp knife into the mango flesh and dice them into cubes. Take a large steel spoon and glide it between the diced mango flesh and the skin to easily remove the cubes.
• Make sure to boil the tapioca through. If you still see a dot in the center of your cooked tapioca or sago, it's not ready. Leave it in the hot water for a few more minutes to become fully transparent.
• Leave the cooked tapioca submerged in cold water until you're ready to assemble the dessert. This prevents the tapioca from sticking together.
• Make sure to strain out as much liquid in the cooked tapioca as possible or it will dilute the sweet coconut milk.
• Allow the sweet coconut milk soup to cool completely by placing it in the fridge or freezer uncovered. Otherwise, it can cook the mango.

Instructions

Below are step-by-step instructions on how to makeCoconut Mango Sago Dessert:

1. In a small pot, addlight coconut milk and rock sugar. Bring to a boil on medium-high heat and then reduce to low heat and simmer for 5 minutes until sugar has completely dissolved, stirring occasionally. Do not cover.Transfer this to the freezer to cool down completely.
2. In a medium-sized pot filled with halfway with cold water, bring to a boil on medium-high heat. Add tapioca pearls. Boil for 15 minutes. Turn off heat, cover with a lid and let the tapioca sit in the hot boiling water for another 12-15 minutes until the tapioca is completely translucent. If you see a small white dot in the center of the cooked tapioca, let it sit in the hot water for another few minutes until the dot is gone.
3. Strain cooked tapioca in a fine mesh strainer and rinse off with cold running water.Leave it submerged in the cold water until assembly, but make sure to strain out as much excess water as possible.
4. Peel and dice mangoes into small bite-sized cubes.
5. Once the coconut milk mixture has cooled, add in cooked sago and diced mango and mix well. Garnish with mint and serve chilled!

Pairing Suggestions

Coconut mango sago dessert serves well with:

• fresh fruits like lychee, star fruit, guava, watermelon, dragon fruit, rambutan, melons or berries
• cakes or cookies
• pastries or danishes
• coffee or tea

Other recipes you may like

• Mango Coconut Jelly
• Mango Sago Coconut Drink
• Mango Pudding
• Coconut Mango Chia Pudding
• Coconut Mango Pitaya Sago Soup
• Mango Pancake

Quick & Easy Coconut Mango Sago Dessert Soup

Christie Lai

A delicious and refreshing dessert made of sweet mangos in a light creamy coconut milk with chewy tapioca. This quick and easy Coconut Mango Sago Dessert is simply made with only 4 ingredients if you don't count the mint! Great for the family.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Nutrition

Calories: 333kcal | Carbohydrates: 36g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Sodium: 38mg | Potassium: 411mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1185IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 4mg