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Mango Sago Coconut Dessert

Featured in Sweet Treats and Baked Delights.

Chill out with Mango Sago Coconut Dessert, loaded with bold mango flavor, rich coconut, and chewy sago. Everything’s cut, cooked, and chilled—creaminess comes from blended mango and milk. Mix, taste for sweetness, and let it hang out in the fridge. Throw on some extra mango or jelly cubes if you want. Every spoonful is a silky-sweet bite of summer. Make sure it’s really cold before serving for that smooth finish.

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Home Delicious Recipes
Updated on Tue, 27 May 2025 18:33:53 GMT
Two glasses packed with mango sago coconut yum. Pin it
Two glasses packed with mango sago coconut yum. | homedeliciousrecipes.com

This sunny treat with mango, coconut, and bouncy tapioca pearls is my ultimate pick-me-up when it’s blazing outside or I need a boost. Creamy coconut milk, sweet golden mango and silky pearls come together for a dessert that’s both cool and rich.

Every time I spot mangoes at the store my family starts asking for this. Guests always want seconds when we bring it out after a BBQ.

Luscious Ingredients

  • Sago tapioca pearls, small size: Brings that classic bite to the dessert Go for ones that all look the same size so they cook evenly
  • Juicy fresh mango: Sweet and fragrant Make sure yours are nice and ripe but not mushy—the smell is a giveaway
  • Extra mango cubes: Every scoop pops with more fruity bits
  • Coconut jelly: For a gentle coconut flavor and chewy pieces Pick ones that feel firm but easy to bite through
  • Mango jelly: Deepens the fruity flavor and adds another layer of texture Grab some from the store or make a batch
  • Chilled evaporated milk: Makes everything cold and thick Use straight from the fridge so everything's ice-cold from the get go
  • Sweetened condensed milk: Turns it extra creamy and sweet Taste as you go—mangoes can be a little tart or super sweet
  • Rich full-fat coconut milk: The creamy base—don’t forget to shake your can so it all mixes together

Easy How-To Steps

Chill and Dish Up
Pop the whole thing in the fridge covered for at least an hour till totally chilled Want it even colder right away? Toss in some ice Serve it up in glasses with spoons add more mango chunks or a drizzle of coconut milk if you like
Mix Everything Together
Let the sago drain and put it in a big bowl Fold in your mango cubes coconut jelly and mango jelly Pour in coconut milk and condensed milk Toss in the mango puree then mix it all well Taste and see if you want it sweeter with more condensed milk
Blend Mango and Milk
As you wait on the sago blend up diced mango and really cold evaporated milk until it’s smooth like a thick sauce This will make the whole thing taste like mango sunshine
Let Sago Rest & Rinse
Once the pearls finish cooking take them off the heat and cover Let them soak for fifteen minutes until see-through Rinse in a fine strainer under cold water then let them cool off in a bowl of cold water so they don’t stick
Cook the Sago Pearls
Start with a pot of boiling water then pour in your sago Give it a gentle stir and simmer for about fifteen minutes until the outside is clear and there’s just a teeny white center This makes sure you get that chewy bite
Two glasses of mango sago coconut delight. Pin it
Two glasses of mango sago coconut delight. | homedeliciousrecipes.com

I love the way coconut milk pulls everything together. It keeps the whole thing creamy but never too heavy. My first time making it, my mom said it reminded her of festival days. Now we always make this for a happy gathering.

Storing Leftovers

Move leftovers to a container with a good lid, then stash in the fridge for up to two days. The pearls might soak up more liquid and get a bit thick—just stir in a splash of extra coconut milk if you want to loosen it up before eating.

Swaps for Ingredients

No fresh mango? Don’t worry—frozen (thawed) mango works fine for both the sauce and the toppings. Try lychee jelly instead, or if you’re keeping it simple, skip the jellies. Light coconut milk is okay, but it’s not as rich and creamy.

Two glasses of mango sago coconut Pin it
Two glasses of mango sago coconut | homedeliciousrecipes.com

How to Serve

Tastes best icy from the fridge. Show it off in see-through cups for parties. Sprinkle toasted coconut flakes or a mint sprig on top to make it fancy and extra tasty.

Fun Facts & Background

This cool comfort dessert first came out of Hong Kong but folks all around Southeast Asia now love it. Different places add things like pomelo or extra toppings but mango, coconut, and tapioca always make it what it is.

Frequently Asked Questions

→ What type of mango works best?

Go for mangos that are super sweet and juicy, like Ataulfo or Tommy Atkins, to get the best flavor and that awesome yellow color.

→ How do I prevent sago pearls from clumping?

Once cooked, rinse the sago under cold water. Let them chill in a bowl of icy water and they’ll stay separate when you mix everything together.

→ Can I replace coconut jelly or mango jelly?

Feel free to swap in any fruity jelly you like, or just skip the jelly if that’s your style or you can’t find it.

→ How do I achieve the best creamy texture?

Use coconut milk that’s not light, and blend your mango with cold evaporated milk before mixing. This makes it extra smooth and rich.

→ How should this dessert be served?

Get it good and cold before serving. Top with more mango or a splash of coconut milk for a fresh finish.

Mango Sago Coconut Dessert

Mango and coconut milk pair up with bouncy sago for a cool, creamy, tropical treat.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes

Category: Desserts & Baking

Difficulty: Easy

Cuisine: Southeast Asian

Yield: 6 Servings (About 6 single servings)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Sago and Fruit Base

01 1 ripe mango, cubed
02 900 g ripe mangoes, peeled and diced
03 180 g small sago tapioca pearls

→ Jelly and Toppings

04 240 ml mango jelly, diced (optional)
05 240 ml coconut jelly, diced (optional)

→ Creamy Sauce

06 240 ml full-fat coconut milk
07 120 ml evaporated milk, chilled
08 45 ml sweetened condensed milk, or to taste

Instructions

Step 01

Pop the dessert into the fridge for at least an hour or just throw in some ice cubes if you're in a rush. Scoop into small cups and enjoy cold.

Step 02

Let any water drain off the sago pearls, moving them to a roomy bowl. Next, toss in mango cubes, jellies, both coconut and sweetened condensed milk. Pour your mango puree on top and give everything a good mix. Taste it—add more condensed milk if you like things sweeter.

Step 03

Blend together your chopped mango and chilled evaporated milk until the texture is super smooth.

Step 04

Once sago's cooked, pour it into a sieve. Rinse under cold tap water. Dunk it into a bowl of cold water so it doesn't clump. Keep it aside.

Step 05

Fill a saucepan with water and heat until it boils. Tip in your sago pearls and let them simmer for about 15 minutes. Keep stirring now and then, but stop when the pearls go mostly clear with a tiny white dot in the middle. Take off the heat, put a lid on, and just let it sit for 15 more minutes until the pearls look see-through.

Notes

  1. If you cook sago pearls too long, they'll lose their bite. Just let them rest in hot water so the middles clear up.
  2. Top it off with more mango pieces or pour a little coconut milk over for a fancier look.

Tools You'll Need

  • Large mixing bowl
  • Blender
  • Fine mesh sieve
  • Medium saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk (evaporated and condensed) plus coconut.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 6.2 g
  • Total Carbohydrate: 51 g
  • Protein: 3 g