1. Home
  2. Recipes
  3. Mango Sago Coconut

Chilled Mango Sago Coconut Delight

Category: Sweet Innovations Across Cultures

You'll love how sweet mangos, coconut milk, and chewy tapioca pearls come together in this refreshing dessert that's big in Chinese cuisine. You start by boiling the sago pearls till they're almost see-through, let them rest so they turn clear, then blend mango with evaporated milk. Stir that with coconut and sweet condensed milk. Dish it out ice-cold, top with some mango jelly or coconut jelly, and toss on more mango cubes for extra pop. On hot days, it’s the best way to get a burst of sunshine and cool textures in every spoonful.

Pin It Share It Send It Print It Jump to Recipe
Monica
By Monica Monica
Updated on Sun, 25 May 2025 13:55:16 GMT
You see two glasses filled with vibrant orange juice, packed with mango slices inside. Pin
You see two glasses filled with vibrant orange juice, packed with mango slices inside. | flavorsfuse.com

If you're after a bright, creamy tropical dessert for hot days, mango sago is a must-try. Ripe mangos get blended up with smooth coconut milk and bouncy sago pearls for a cool, sweet treat that feels both rich and super fresh. I love whipping this up to use up extra mangos or when I want a no-stress crowd-pleaser.

The first time I brought mango sago to a backyard cookout, folks kept coming back for more. Now it’s my favorite low-effort dessert for special days.

Dreamy Ingredients

  • Small sago pearls: speedy-cooking pearls for that classic chewy bite
  • Full fat coconut milk: makes it extra smooth and adds a hint of coconut
  • Evaporated milk: gives just enough creaminess but keeps things light
  • Ripe mangos: pick ones that are a bit soft and smell sweet at the stem for best flavor
  • Condensed milk: adds sugar to taste and balances any tartness, use as much or little as you like
  • Mango jelly: pumps up the mango vibes and adds a burst of color optional but a fun touch
  • Coconut jelly: for extra chew and a mellow coconut taste you can skip if you prefer it silky

Handy Hints

Snag heavy mangos with smooth skins, and give coconut milk a look for any weird smells or lumps before you start

Step-by-Step Instructions

Chill and serve:
Pop your finished sago mix in the fridge for about an hour to let the flavors meld. Or toss in a handful of ice for a quick fix. Scoop into bowls or glasses and top with more mango if you want.
Blend the mango mixture:
Chop up those mangos. Drop them in your blender with evaporated milk and blend until velvety.
Combine the ingredients:
Drain off the sago and scoop into a big bowl. Stir in mango cubes, coconut and mango jellies, condensed milk, and coconut milk. Pour in the blended mango and give everything a really good stir. Taste it—add more condensed milk to sweeten if you want. Stir again to mix it all.
Cool the sago:
After cooking, pour sago through a sieve and rinse under cold water. Swish pearls in cold water in a bowl so they stay separated. Set it aside for later.
Cook the sago:
Fill a saucepan with plenty of water and bring to a boil over medium-high. Add in your sago pearls, stirring so they don’t clump. Let them simmer for around fifteen minutes until they look mostly see-through—a little white dot inside is fine. Turn off the heat, cover, and let them rest for fifteen more minutes so they turn completely clear and springy.
Two glasses of orange juice with fruit in them. Pin
Two glasses of orange juice with fruit in them. | flavorsfuse.com

Every time I put this together, I get excited to find the juiciest mangos. My kids love building their own bowls with layers of sago and jelly for a weekend treat.

Keeping It Fresh

Stash leftovers in a container with a lid and keep them chilled for up to three days. Give it a good stir before scooping since things might separate. If it looks a bit thick, just add a splash of coconut milk to loosen it back up.

Swap Options

No ripe mangos? Frozen mango (thawed) or canned mango pulp will do. Skip evaporated and condensed milk for more coconut milk and a squeeze of maple syrup or agave for a dairy-free version. Try chopped lychee or nata de coco if you want to mix up the texture instead of using jellies.

Fun Ways to Serve

For a cool treat, top with loads of fresh mango cubes. Sprinkle some toasted coconut flakes or add mint leaves for a burst of color and a fresh smell. Layer into tall glasses with jellies for a wow factor, or just spoon it over ice for a super chilled dessert bowl.

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

Culture & History

Mango sago started showing up in Hong Kong and Southeast Asia as a fun twist on classic coconut sweets. It’s creamy, chewy, and fruity—all at once. You’ll find it at dim sum spots and street vendors when it’s hot out. Whenever I bring it to a family party, it sparks talk of beach trips or old summertime memories.

FAQs About the Recipe

→ What’s the trick to chewy sago pearls?

Once they’re mostly see-through, take them off the burner but keep the lid on, and let them sit until they go totally clear. That’s when you know they’re perfect.

→ Can I swap out the coconut milk?

Regular full-fat coconut milk turns out super creamy, but you can use regular milk or even something like oat or almond milk. It'll taste a little different, but still work.

→ Which is better, fresh mango or frozen?

Fresh ripe mango is the top choice for flavor and bite. If you only have frozen, thaw it out and use that. It still gets the job done.

→ How long does mango sago keep in the fridge?

Pop it in a sealed container in the fridge and try to finish it up within two days for the best taste and core texture.

→ What kind of toppings are good here?

Toss on some cubes of mango, coconut or mango jelly, or just drizzle more coconut milk over the top. All of it’s awesome.

→ Do I need to rinse sago pearls after cooking?

You do. Washing them gets rid of extra starch so they don't get all stuck together. It leaves the dessert nice and smooth.

Mango Sago Coconut

Smooth coconut milk loaded with juicy mango and chewy sago pearls. Tastes tropical, stays cool, and is super easy to pull together whenever you want.

Prep Time
5 min
Cooking Time
25 min
Total Time
30 min
By Monica: Monica

Category: Hybrid Desserts

Skill Level: Beginner-Friendly

Cuisine Style: Chinese

Yield: 8 Servings

Dietary Preferences: Vegetarian, Gluten-Free

What You'll Need

→ Creamy Sauce

01 240 ml full-fat coconut milk
02 45 ml sweetened condensed milk, add more if you like things sweeter
03 120 ml chilled evaporated milk

→ Jelly and Toppings

04 240 ml mango jelly, chopped up (throw this in if you want)
05 240 ml coconut jelly, cut into cubes (feel free to skip if you want)

→ Sago and Fruit Base

06 1 juicy mango, cut up into cubes
07 2 to 3 big mangos (about 900 g), peeled then chopped
08 180 g tiny sago pearls

Step-by-Step Guide

Step 01

Pop it in the fridge for an hour, or toss in some ice to make it cold fast. Dish it out into small bowls or cups to enjoy.

Step 02

Get the sago out of the water and put it in a big bowl. Gently mix in some mango cubes, coconut jelly, mango jelly, a bit of condensed milk, coconut milk, and pour over the mango blend. Give it all a good stir. If you want it sweeter, squirt in some more condensed milk.

Step 03

Toss the diced mangos and all the evaporated milk into your blender. Let it blitz until it’s creamy with no chunks.

Step 04

Dump the cooked sago pearls into a sieve and rinse them with lots of cold water. Move those into a bowl of cool water so they don't stick. Set aside for now.

Step 05

Heat up some water in a saucepan, get it bubbling on medium-high. Add your sago pearls and stir every so often, letting them float around for about 15 minutes. Turn the burner off, cover up, and let everything sit another 15 minutes so the pearls get see-through.

Additional Notes

  1. Don’t cook sago too long or you’ll lose the chewy bite. If you spot a pale dot in the middle, it’ll go away after they soak in hot water.
  2. Top it off with extra mango chunks or a swirl of coconut milk if you want to dress it up.

Essential Tools

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

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has milk and coconut inside

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 186
  • Fats: 8 g
  • Carbohydrates: 26 g
  • Proteins: 3 g