Description
Refreshing Mango Sago Dessert is a chilled tropical dessert made with ripe mangoes, creamy coconut milk, sweetened condensed milk, and soft chewy tapioca pearls. It is fruity, refreshing, smooth, and perfect for warm days, make-ahead desserts, and easy summer entertaining.
Ingredients
Scale
- 1 cup mini white tapioca pearls, uncooked
- 3 ripe yellow mangoes, preferably sweet and aromatic varieties like Ataulfo or Alphonso
- 1 can coconut milk, 400 ml, full-fat for a creamy texture
- 2–3 tablespoons sweetened condensed milk, adjusted to taste
- 1 tablespoon sugar, optional, if mangoes are not sweet enough
- Crushed ice or chilled water, optional, to enhance the cooling effect
- Agave syrup or simple syrup, optional vegan substitute for condensed milk
- Nut-free coconut milk, if needed, with no cross-contamination warnings
Instructions
- Bring 6 cups of water to a rolling boil in a large pot.
- Add the mini white tapioca pearls and stir continuously to prevent clumping.
- Reduce the heat to medium and simmer for 10–15 minutes, or until the pearls look mostly translucent with a tiny white center.
- Turn off the heat, cover the pot, and let the tapioca pearls sit for another 10 minutes to finish cooking through.
- Drain the tapioca pearls, then rinse them under cold water to remove excess starch.
- Drain the rinsed tapioca thoroughly and set aside.
- Peel and dice the mangoes, reserving 1/4 cup of mango cubes for garnish.
- Add the remaining mango cubes, coconut milk, and sweetened condensed milk to a blender.
- Blend until the mango-coconut mixture is smooth, creamy, and bright golden.
- Taste the mixture and add optional sugar only if the mangoes are not sweet enough.
- Add crushed ice or a splash of chilled water if you want a colder, lighter texture.
- Divide the mango-coconut mixture evenly into serving bowls or glasses.
- Stir the cooked tapioca pearls into each serving until evenly distributed.
- Top with the reserved mango cubes.
- Chill in the refrigerator for at least 30 minutes before serving cold.
Notes
- Use fully ripe mangoes for the sweetest flavor, smoothest texture, and brightest color.
- Add tapioca pearls only after the water reaches a rolling boil to prevent sticking and clumping.
- Rinse cooked tapioca under cold water to remove excess starch and keep the dessert silky instead of gluey.
- For the creamiest result, use full-fat coconut milk.
- Adjust sweetness after blending because mango sweetness can vary.
- For a vegan version, replace sweetened condensed milk with agave syrup or simple syrup.
- For a nut-free option, check the coconut milk label for cross-contamination warnings.
- Mango Sago tastes best served cold, so chill it for at least 30 minutes before serving.
- If making ahead, store the mango base and tapioca pearls separately for the best texture.
- Freezing is not recommended because tapioca pearls can become hard or watery after thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop and Chilled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 4mg