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Dreamy Mango Sago Coconut Delight

As seen in Sweet Treats to Satisfy Any Craving.

This mango sago dish brings together juicy sweet mangoes, smooth coconut milk, and bouncy tapioca pearls for a light, cooling dessert you’ll love if you’re into Chinese sweets. You start by simmering sago till it’s almost see-through, then pulse up mango with some evaporated milk, and finally mix everything together along with rich coconut and sweet condensed milk. Chill it, then top with fun stuff like mango cubes or coconut jelly for an extra fruity kick. Perfect for hot weather, this is an easy scoop of summer vibes with every bite.

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Barbara Chef
Created By Sasha
Last updated on Sun, 25 May 2025 14:08:56 GMT
Two glasses filled with bright orange mango drink and slices of mango on the side. Save Pin
Two glasses filled with bright orange mango drink and slices of mango on the side. | foodthingle.com

Mango sago is my go-to cool-down treat, especially when I want something creamy and bursting with tropical goodness. This dessert mixes juicy mango with silky coconut milk and the bouncy bite of sago pearls. Whenever I have too many mangos or need something simple that wows a crowd, I whip this up.

The first time I brought mango sago along to a backyard cookout, people practically fought over seconds. Now, it’s what I make when I’m after something tasty that’s also super chill to throw together.

Irresistible Ingredients

  • Mango jelly: adds bright color and a double hit of mango, optional but super fun
  • Coconut jelly: gentle coconut chew, skip this if you’re after a softer texture
  • Condensed milk: makes it sweet and smooths out any tartness, add more if you love it extra sweet
  • Evaporated milk: creamy finish that lets the coconut and mango shine without being heavy
  • Full fat coconut milk: gives it that signature rich and tropical vibe
  • Small sago pearls: classic soft and chewy, quick-cook ones work best
  • Ripe mangos: sniff the stem and give ‘em a squeeze – they should smell sweet and have a tiny give

Tips

Pick out the heaviest mangos you see with smooth skin, and always sniff your coconut milk to make sure it’s fresh and well mixed

Step-by-Step Instructions

Chill and serve:
Pop your finished mixture in the fridge for an hour so it’s extra cool and tasty, or drop in some ice to speed things up. Scoop into cups or bowls and dress up with more mango on top.
Combine everything:
Drain sago and move it to a big bowl. Add your chopped mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the mango blend and mix until smooth. Taste. Add more condensed milk if you want. Stir again.
Blend the mangos:
Take the peel off your mangos and cut them up. Toss them into a blender with evaporated milk and whiz until it’s totally silky.
Cool the sago:
Pour cooked sago into a sieve and rinse under cold water. Shake off the water and plop them into a bowl of fresh cold water so they don’t get sticky. Leave till you’re ready to mix everything up.
Cook the sago:
Fill up a pot with water and bring to a rolling boil. Toss in the sago, stirring so they don't clump. Let them bubble for 15 minutes – most should look see-through, even if there’s a little white left in the middle. Take off the heat, cover and let sit for another 15 minutes until they’re see-through and chewy.
Two glasses of orange juice with fruit in them. Save Pin
Two glasses of orange juice with fruit in them. | foodthingle.com

Every time I whip this up, I make sure to hunt for the juiciest mangos around. My kids love stacking chewy sago and jelly into bowls, then gobbling it up for a weekend snack.

Storage Tips

Keep any leftovers tucked in a sealed container in your fridge for up to three days. Give it a stir before scooping since things might separate. If the tapioca sops up too much milk, splash in coconut milk to perk it right back up.

Ingredient Swaps

No ripe mangos handy? Frozen mango (just thaw it) or even canned pulp can work when you’re in a rush. For a dairy-free version, ditch the condensed and evaporated milk and toss in extra coconut milk with a squeeze of maple or agave syrup for sweetness. If you’re out of coconut or mango jellies, try some diced nata de coco or lychee for a new spin.

Serving Ideas

This dessert gets even cooler if you top it with mango chunks right before serving. A pinch of toasted coconut or some fresh mint sprigs amps up the flavor. Serve it tall in glasses for a fun layered look or add ice in bowls for the hottest summer days.

Two glasses of orange juice with chunks of fruit in them. Save Pin
Two glasses of orange juice with chunks of fruit in them. | foodthingle.com

Fun Background

Mango sago is a favorite across Southeast Asia and Hong Kong, where folks jazzed up coconut desserts with tropical fruit. That chewy, creamy mix is a regular at dim sum spots and summer food stalls. When I bring it to our family get-togethers, someone always starts talking about tropical holidays and old memories.

Common Recipe Questions

→ What’s the trick to perfect sago pearls?

Simmer sago pearls till you see most are nearly see-through, then cover and leave off the stove till they’re all clear. That’s how you nail the chewy bite.

→ Is it okay to swap out coconut milk?

For the creamiest bowl, stick with full-fat coconut milk. But you can totally use regular milk or plant-based ones like almond or oat if you want a little different taste.

→ Do I have to use fresh mango or is frozen fine?

Fresh ripe mango is the way to go for the best taste and soft bite, but thawed frozen mango works if you’re in a hurry or out of season.

→ How long does mango sago keep refrigerated?

Pop it in an airtight container in your fridge and polish it off within two days—it’s tastiest and has the best texture then.

→ What can I throw on top of mango sago for extra yum?

You’ve got options: mango jelly, coconut jelly, more mango bits, or a splash of coconut milk all work great.

→ Why rinse sago after cooking?

Give the sago a good rinse to lose the extra starch so they don’t stick. That way every bite’s smooth and yummy instead of gluey.

Mango Sago Coconut

Chilled mango sago loaded with coconut milk and chewy sago balls—super refreshing, tastes tropical, and perfect for anytime you want a treat.

Preparation Time
5 Minutes
Cooking Time
25 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Desserts

Skill Level: Simple

Regional Style: Chinese

Output: 8 Number of Servings

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Sago and Fruit Base

01 1 ripe mango, cut into cubes
02 2–3 large mangos (about 900 g), peeled and diced up
03 180 g small sago (tapioca pearls)

→ Jelly and Toppings

04 240 ml mango jelly, chopped up (optional)
05 240 ml coconut jelly, chopped (optional)

→ Creamy Sauce

06 240 ml coconut milk (full fat)
07 120 ml super cold evaporated milk
08 45 ml sweetened condensed milk (as much as you like)

Steps to Follow

Step 01

Cup up the mixture into individual servings. Pop the bowls in the fridge for at least an hour, or speed things up by dropping in some ice. It's best when served chilly.

Step 02

Dump the drained sago into a big bowl. Toss in those cubed mango pieces, both jellies, coconut milk, and the condensed milk. Stir in the mango puree last. If you'd like it sweeter, just add some more condensed milk. Mix gently to bring it all together.

Step 03

Blend up the diced mango with the cold evaporated milk. Keep going until you don't see any chunks left.

Step 04

Dump sago pearls into a strainer, blast them under cold water, then give them a dip in icy water so they don't stick. Put aside for a bit.

Step 05

Use a medium pot with water and get it bubbling on medium-high. Add your sago pearls and let them cook around 15 minutes. Give it a stir now and then. They should be clear but with a tiny white dot in the middle. Take the pot off the heat and cover it—let it sit for another 15 minutes so the pearls turn see-through all the way.

Additional Tips

  1. Stop cooking the sago before they overcook—it's fine if they're a bit cloudy in the center, they'll clear up once they sit in hot water.
  2. Want a pretty touch? Add more fresh mango cubes or splash over some coconut milk before serving.

Essential Tools

  • Mixing bowl
  • Blender
  • Fine mesh sieve
  • Small saucepan

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has milk and coconut stuff

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 186
  • Fat Content: 8 g
  • Carbohydrates: 26 g
  • Protein: 3 g