Mango Sago Coconut Drink

This mango sago coconut drink is a sweet creamy mango-based drink with bouncy sago in every sip. This chilled dessert beverage is a popular drink from Asia and interestingly enough, each Asian country, like China and Thailand, has their own variation of it!

Some versions are runnier and some are thicker. Either way, this dessert drink is so good and perfect for hot summer months or when it's mango season! It's become such a popular drink that it's sold at many bubble tea shops in North America.

This is my favourite dessert drink when I am craving something fruity and creamy! It's so simple to make at home and it really hits the spot as the sweet mango is balanced by the milky coconut.

Also, this drink is more affordable to make at home than to buy at the bubble tea shop, which will cost you at least $7-8! So if you love mango, you need to try making this!

Ingredients & Substitutes

• Ripe Mangoes: pick ripened mangos for this recipe otherwise the drink will be too tart. To pick ripe mangoes, look for tender ones that are mostly yellow, orange or red in color without much green that smell sweet. Avoid picking firm ones. You should be able to leave a thumb imprint into the mango flesh. Mango season is also between May - September.
• Condensed milk: or substitute with condensed coconut milk in the can for a dairy-free version.
• Small pearl tapioca: these are sold dried at the Asian market or online. Or substitute with the larger tapioca pearls or bobas if you don't mind the texture but follow package directions to prepare them.
• Whole fat coconut milk: or substitute with light coconut milk and omit the cold water.
• Cold water
• White granulated sugar: or substitute with cane sugar
• Ice cubes: or omit if you prefer this enjoyed at room temperature.

Instructions

Below are step-by-step instructions on how to make mango coconut sago drink:

1. In a small pot filled halfway with water, bring to a boil on medium-high heat. Once the hot water reaches boiling point, add tapioca pearls. Reduce to medium heat or to a rolling boil, boil for 10 minutes uncovered. Stir occasionally.
2. Then turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. If you see a small white dot in the center of the pearls, let them sit in the hot water covered for another 2-3 minutes to become fully translucent.
3. Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water until cool to touch. Leave the cooked pearls submerged in water to prevent them from sticking. When you're ready to assemble the drink, strain them well.
4. In a blender, add mango and condensed milk. Blend on high until smooth. Divide and spoon the mango mixture into the base of your serving glasses.
5. Then divide and spoon the strained tapioca between the glasses. Add 2-3 ice cubes per glass.
6. In a large bowl, whisk together canned coconut milk, cold water and sugar until sugar has dissolved. Pour the coconut milk liquid into each glass. Mix and enjoy!

Storage

• This dessert is best enjoyed fresh or at least within the same day as the tapioca pearls will expand and become less chewy.
• However, leftovers can be stored in the fridge for up to 2 days in an airtight container. I recommend storing the different components in separate containers.
• Freezer-friendly? I don't recommend this freezing mango sago coconut drink as the tapioca will change in texture.

Pairing Suggestions

Mango sago coconut drink serves well with:

• fresh fruits like lychee, dragon fruit, star fruit, rambutan, passion fruit, melons, and berries or cherries.
• desserts like cakes, cookies, pastries or danishes, ice cream, frozen yogurt, shaved ice or popsicles
• coffee or tea

Other recipes you may like

• Vegan Coconut Mango Sago
• Coconut Mango Sago Dessert Soup
• Coconut Mango Pitaya Sago Soup
• Hk Style Mango Pancake