Mango Sago Coconut Dessert

This tropical mango sago coconut dessert is my ultimate antidote to hot days or dreary moods. It comes together with silky tapioca pearls, lush coconut milk, and ripe mangoes for a creamy treat that feels both refreshing and decadent.

My family craves this every time mango season hits and it is the one dessert guests always ask about after a barbecue.

Ingredients

• Small sago tapioca pearls: This gives the dessert its signature bouncy texture Choose pearls that are uniform in size for even cooking
• Fresh mangos: The star for sweetness and fragrance Pick ripe but firm mangoes with a strong fruity aroma for best results
• Extra cubed mango: Brings bursts of juicy mango in every bite
• Coconut jelly: Adds a chewy bite and a mild coconut note Choose jelly that is firm yet tender for best texture
• Mango jelly: More fruity depth and a fun textural element Use store bought or homemade
• Evaporated milk: Chills the base and creates a creamy finish Use the well-chilled kind so dessert is ice-cold from the start
• Sweetened condensed milk: Gives richer sweetness Taste and adjust if your mangoes are ultra-sweet or tart
• Full-fat coconut milk: Essential for a lush creamy texture Shake well before measuring to fully blend the coconut cream

Step-by-Step Instructions

Cook the Sago Pearls:

Bring a pot of water to a rolling boil then add the sago pearls Stir gently and cook over medium-high for about fifteen minutes until the pearls become mostly transparent with just a hint of white in the centers This step forms the base for that classic chewy texture

Rest and Rinse:

Once cooked cover the pan and let sit off the heat for another fifteen minutes until fully translucent Pour pearls into a fine mesh sieve and rinse very well under cold water Transfer the pearls to a bowl of cold water to prevent clumping and help the texture stay springy

Blend the Mango Puree:

While pearls rest blend diced mango with chilled evaporated milk on high speed until ultra smooth You want a velvety pourable puree to flavor the whole dessert

Combine Ingredients:

Drain sago and add to a large mixing bowl Gently fold in the cubed mango coconut jelly mango jelly condensed milk and coconut milk Pour in the mango puree and stir until everything is evenly blended Taste and adjust sweetness with more condensed milk if needed

Chill and Serve:

Cover well and refrigerate for at least one hour until ice-cold For a quick version add ice Serve in individual glasses with a spoon and maybe some extra mango cubes or a drizzle of coconut milk on top

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I adore how the coconut milk ties the whole dessert together making every bite creamy but never heavy. The first time I made this my mom said it reminded her of summer festivals when she was young and ever since we make it as a celebration treat.

Storage Tips

Keep your assembled mango sago coconut dessert in an airtight container in the fridge for up to two days. The sago can soak up more liquid and thicken so if needed stir in a splash of coconut milk before serving to loosen.

Ingredient Substitutions

If fresh mango is out of season use thawed frozen mango for the puree and topping. You can swap coconut jelly or mango jelly for lychee jelly or omit the jellies entirely for a simpler take. Light coconut milk works but you will lose some of the richness.

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Serving Suggestions

This dessert is best enjoyed icy cold straight from the fridge. For parties arrange in clear cups for a pretty layered look. Add toasted coconut chips on top for crunch or a sprig of fresh mint for a special touch.

Cultural and Historical Context

Mango sago originated in Hong Kong but has gained popularity around Southeast Asia for its cool creamy comfort. Each region tweaks it in their own way some using pomelo or adding extra toppings but the trio of mango coconut and tapioca remains the heart of this dessert.

Recipe FAQs

→ What type of mango works best?

Choose ripe, juicy mangos such as Ataulfo or Tommy Atkins for maximum sweetness and vibrant color.

→ How do I prevent sago pearls from clumping?

Rinse the cooked sago pearls under cold running water, then soak in cold water before combining with other ingredients.

→ Can I replace coconut jelly or mango jelly?

Yes, you may use other fruit-based jellies or omit them entirely, depending on personal preference and availability.

→ How do I achieve the best creamy texture?

Use full-fat coconut milk and blend the mango thoroughly with well-chilled evaporated milk before mixing.

→ How should this dessert be served?

Chill thoroughly and serve cold, garnishing with extra mango cubes or a drizzle of coconut milk for added freshness.