By Jessica B. •
7 min read
I’ve fallen in love with Mango Sago, a refreshing dessert that originated in Hong Kong and has since captured hearts across Asia. This delightful treat combines chewy tapioca pearls, sweet mangoes, and creamy coconut milk into a perfect harmony of flavors and textures.
On hot summer days, there’s nothing quite like diving into a chilled bowl of this coconut-mango goodness. What makes this dessert truly special is its versatility – you can adjust the sweetness to your liking and even swap mangoes for other fruits. The combination of spongy tapioca pearls and juicy mango chunks creates a delightful explosion of flavors that’ll keep you coming back for more.
Ingredients & Substitutes
For the Sago Base:
- 1/2 cup small tapioca pearls (sago)
- 4 cups water for cooking
- 1 can (14 oz) coconut milk
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1/2 cup whole milk
For the Mango Layer:
- 2 ripe mangoes peeled and diced
- 2 tbsp honey
- 1/4 cup mango puree
For Garnish:
- Fresh mint leaves
- Diced mango
- Pomelo segments (optional)
Key Substitutions:
- Replace tapioca pearls with mini boba pearls
- Swap coconut milk with coconut cream for richer texture
- Use palm sugar instead of granulated sugar
- Substitute whole milk with almond milk for dairy-free option
- Replace fresh mangoes with frozen mango chunks
- Switch honey with agave nectar
- Choose Ataulfo or Nam Dok Mai mangoes for best flavor
- Pick mangoes that yield slightly when pressed
- Use small tapioca pearls (3mm) for ideal texture
- Select full-fat coconut milk for creamiest results
- Store coconut milk in room temperature for smooth mixing
| Component | Storage Method | Duration |
|---|---|---|
| Cooked Sago | Refrigerator | 3 days |
| Mango Mix | Refrigerator | 2 days |
| Assembled Dessert | Refrigerator | 24 hours |
Instructions
- Cook the Sago Pearls
- Bring 6 cups of water to a rolling boil in a large pot
- Add 1 cup of sago pearls and stir immediately to prevent sticking
- Reduce heat to medium-low and simmer for 12 minutes stirring occasionally
- Turn off heat cover and let stand for 10 minutes
- Drain and rinse under cold water until pearls reach room temperature
- Prepare the Mango Puree
- Peel and cut 2 ripe mangoes
- Place mango chunks in a blender
- Blend until smooth and creamy
- Strain through a fine-mesh sieve if desired
- Refrigerate until ready to use
- Mix the Coconut Base
- Combine coconut milk coconut cream and condensed milk in a bowl
- Whisk until completely smooth
- Add vanilla extract and mix well
- Refrigerate mixture for 30 minutes
- Assemble the Dessert
- In serving glasses layer 2-3 tablespoons of cooked sago pearls
- Pour 3-4 tablespoons of coconut milk mixture
- Add 2-3 tablespoons of mango puree
- Top with fresh mango chunks
- Garnish with mint leaves if desired
- Final Steps
- Chill assembled desserts for 1 hour before serving
- Stir gently before eating to combine flavors
- Serve immediately for best texture and taste
Note: Adjust sweetness by adding more condensed milk if needed. For best results ensure all components are properly chilled before assembly.
Storage
I store my coconut mango sago components separately to maintain optimal freshness and texture. Here are the specific storage guidelines for each element:
- Cooked sago pearls stay fresh for up to 2 days in an airtight container in the refrigerator
- Mango puree maintains its flavor for 3-4 days when stored in a sealed container
- Coconut milk mixture lasts 2-3 days when refrigerated properly
- Assembled dessert should be consumed within 24 hours for best taste and texture
For best results I recommend storing the pearls in a small amount of coconut milk or water to prevent sticking. The mango puree should be placed in an airtight container with minimal air space to prevent oxidation.
If you plan to make this dessert ahead I suggest keeping all components separate until serving time. This prevents the sago pearls from absorbing too much liquid and becoming overly soft. When ready to serve simply combine the chilled components following the layering instructions.
Never freeze assembled coconut mango sago as this will damage the texture of the pearls and cause separation in the coconut milk mixture.
FAQ
Can I make coconut mango sago ahead of time?
I recommend preparing the components separately up to 2-3 days ahead. Store the cooked sago pearls in coconut milk the mango puree and the coconut mixture separately. Assemble just before serving for the best texture and taste.
Why are my sago pearls hard in the center?
Undercooked sago pearls remain opaque with a hard center. For perfectly chewy pearls cook them until they become completely translucent. This typically takes 15-20 minutes of simmering.
Can I use frozen mango?
Yes! Frozen mango works well for the puree. Thaw completely and drain excess liquid before blending. Fresh mango offers the best flavor but frozen provides convenience year-round.
What’s the difference between sago and tapioca pearls?
Sago pearls come from sago palm starch while tapioca pearls are made from cassava root starch. Both work well in this dessert though sago pearls are traditionally used.
My coconut mixture is too thick. How can I fix it?
Thin the mixture by adding more coconut milk or regular milk until reaching your desired consistency. Start with 1 tablespoon at a time to avoid over-diluting.
Can I make this dessert dairy-free?
Yes! Replace condensed milk with coconut condensed milk or a dairy-free sweetened condensed milk alternative. The dessert will maintain its creamy texture.
How long can I store leftover coconut mango sago?
The assembled dessert is best consumed within 24 hours. The sago pearls tend to harden when stored too long even in liquid.
Can I use other fruits instead of mango?
Yes! Try this dessert with pureed peaches lychee strawberries or passion fruit. Ensure the fruit puree isn’t too watery to maintain the proper consistency.
Coconut Mango Sago
Ingredients
For the Sago Base:
- 1/2 cup small tapioca pearls (sago)
- 4 cups water for cooking
- 1 can (14 oz) coconut milk
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1/2 cup whole milk
For the Mango Layer:
- 2 ripe mangoes peeled and diced
- 2 tbsp honey
- 1/4 cup mango puree
For Garnish:
- Fresh mint leaves
- Diced mango
- Pomelo segments (optional)
Instructions
- Cook the Sago PearlsBring 6 cups of water to a rolling boil in a large potAdd 1 cup of sago pearls and stir immediately to prevent stickingReduce heat to medium-low and simmer for 12 minutes stirring occasionallyTurn off heat cover and let stand for 10 minutesDrain and rinse under cold water until pearls reach room temperature
- Prepare the Mango PureePeel and cut 2 ripe mangoesPlace mango chunks in a blenderBlend until smooth and creamyStrain through a fine-mesh sieve if desiredRefrigerate until ready to use
- Mix the Coconut BaseCombine coconut milk coconut cream and condensed milk in a bowlWhisk until completely smoothAdd vanilla extract and mix wellRefrigerate mixture for 30 minutes
- Assemble the DessertIn serving glasses layer 2-3 tablespoons of cooked sago pearlsPour 3-4 tablespoons of coconut milk mixtureAdd 2-3 tablespoons of mango pureeTop with fresh mango chunksGarnish with mint leaves if desired
- Final StepsChill assembled desserts for 1 hour before servingStir gently before eating to combine flavorsServe immediately for best texture and taste
Nutrition
I absolutely love how this coconut mango sago brings together the perfect blend of tropical flavors and delightful textures. It’s truly a testament to the beauty of Asian desserts with its adaptable nature and refreshing taste.
I encourage you to experiment with different fruits and adjust the sweetness to your liking. Whether you’re making it for a summer gathering or treating yourself on a warm afternoon this dessert is sure to impress. I can’t wait for you to try this recipe and experience the magic of coconut mango sago for yourself!
Remember to tag me in your creations and let me know how yours turned out. I’m always excited to see your unique takes on this beloved dessert!
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