Mango Sago Coconut Drink. A flavourful sweet creamy mango-based drink that is perfect for the warmer months. Textured with bouncy chewy sago in every sip. This beverage is easy to make at home and comes together with just a few ingredients. A popular drink to have in Asia where every country has their own version of it.
This is my favourite cold dessert beverage to have when I am craving something fruity and delicious. Why? Because it’s so easy to make at home and it really hits the spot. If you love mango then this is a beverage for you!
Make it for less at home!
I remember prior to the pandemic ordering this beverage at my bubble tea shop for $6 and now that I can make my own, I can save some money and control what ingredients I add. My recipe is very simple and only calls for 4 ingredients if you don’t count water or ice cubes!
This is very similar to my VEGAN COCONUT MANGO SAGO pudding or my COCONUT MANGO SAGO DESSERT SOUP! If you enjoy pitaya you may enjoy this recipe too: COCONUT MANGO PITAYA SAGO SOUP
Easy Mango Sago Coconut Drink!
My mango coconut sago drink recipe is easy to make and absolutely delicious. You’re basically boiling the tapioca for 25 minutes, then rinsing under cold water.
Meanwhile blend your mango with condensed milk or condensed coconut milk if you’re vegan on high until smooth. Next you’ll whisk white sugar with canned coconut milk and water until the sugar has dissolved.
Lastly you’ll divide the mango puree between your glasses, spoon in the tapioca, add a couple ice cubes and your diluted coconut milk. Mix and enjoy!
Tips for Mango Coconut Sago Drink
Below are tips to help guide you to make this mango sago coconut beverage:
- Use fresh ripened mango for the best taste!
- When whisking your coconut milk, water and sugar, be sure to whisk well so there are no coconut fat clumps. This usually is caused when the coconut milk is stored in a fridge or a cold area.
- When slicing your mango, slice the sides of the mango off of the seed first. Then slice those large pieces into half. Then using a sharp paring knife skin the meat off.
- Do not cover your sago as it boils, or the froth will spill all over your stove top.
- Immediately after boiling your sago, rinse under cold water and leave it submerged in the cold water until you’re ready to spoon it into your glass. This prevents the tapioca from sticking.
- Make sure to mix the drink before sipping!
FAQ
Below are frequently asked questions about this mango sago dessert with coconut milk:
Where can I buy small pearl tapioca?
Any Asian grocer will carry it.
Which type of mango should I use?
The breed of mango doesn’t matter but as long as it’s ripened and sweet!
What kind of coconut milk should I use?
The canned kind. I like using the brand Aroy-D.
I am vegan, can I use something else instead of condensed milk?
Available at certain grocers or sold online is a canned condensed coconut milk that you can use. Or omit this ingredient altogether.
Other Mango Coconut Sago recipes you may like!
If you enjoyed this beverage recipe, I also share many other recipes like this:
BROWN SUGAR PANDAN JELLY MILK
KOREAN BANANA MILK
BROWN SUGAR BOBA MATCHA LATTE
GRASS JELLY BROWN SUGAR MILK
EARL GREY BUBBLE TEA
AUTHENTIC THAI ICED TEA
WATERMELON MILK
STRAWBERRY MATCHA LATTE
ICED MATCHA LATTE
ICED MILITARY LATTE
DALGONA FROTHY COFFEE
VEGAN STRAWBERRY MILK
For this recipe
You will need the following mango sago coconut drink ingredients:
- 1 cup mango, ripened and peeled
- 2 tbsp condensed milk, or condensed coconut milk for vegan option (or omit this ingredient if you can't find the latter)
- 2 tbsp tapioca, small pearl kind
- 250 ml coconut milk, canned kind set at room temperature
- 250 ml water
- 2.5 tbsp white sugar
- 4 Ice cubes
How to make mango sago drink with coconut milk
- Boil tapioca for 25 mins uncovered over high heat until translucent, uncovered. Once cooked, strain immediately with a fine sieve and rinse with cold water and leave it submerged in cold water.
- Meanwhile in a blender, add mango and condensed milk. Blend on high until smooth. Divide and spoon that mixture into the base of your serving glasses. Then divide and spoon the tapioca or sago between the glasses. Add 2 ice cubes per glass.
- In a large measuring cup or bowl, whisk together canned coconut milk, water and sugar until sugar has dissolved. Pour the coconut milk liquid into each glass. Mix and enjoy!
Give it a try!
Well, I hope you give my Mango Sago Coconut Drink a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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Mango Sago Coconut Drink
Ingredients
- 1 cup mango ripened and peeled
- 2 tbsp condensed milk or condensed coconut milk for vegan option (if you can't find this, omit this ingredient)
- 2 tbsp tapioca pearl small pearl kind
- 250 ml coconut milk canned kind set at room temperature
- 250 ml water
- 2.5 tbsp white granulated sugar
- 4 Ice cubes
Instructions
- Boil sago for 25 mins uncovered over high heat until translucent, uncovered. Once cooked, strain immediately with a fine sieve and rinse with cold water and leave it submerged in cold water.
- Meanwhile in a blender, add mango and condensed milk. Blend on high until smooth. Divide and spoon that mixture into the base of your serving glasses. Then divide and spoon the tapioca or sago between the glasses. Add 2 ice cubes per glass.
- In a large measuring cup or bowl, whisk together canned coconut milk, water and sugar until sugar has dissolved. Pour the coconut milk liquid into each glass. Mix and enjoy!
This drink looks so refreshing!! I love mango and especially the combo of mango and coconut. Yum! A perfect summer drink!
This looks so refreshing and delicious on a 115 degree summer day. I really love how I can make it at home for so much less!!
Amazing! 👏
So happy to read this! Thank you so much for making my recipe!