Name: Mango Sago Coconut Drink
Prep time: 25 min
Total time: 25 min
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 (full fat kind set at room temperature); 250 ml water; 2.5 tbsp white granulated sugar; 4 Ice cubes

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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 tablespoon condensed milk, or condensed coconut milk for vegan option (or omit this ingredient if you can't find the latter)
2 tablespoon tapioca, small pearl kind
250 ml coconut milk, canned kind set at room temperature
250 ml water
2.5 tablespoon 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.

Thanks for visiting my blog! If you enjoyed my mango sago drink recipe please share it with your family and friends or on social media!

Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my mango sago with coconut milk recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post for my sago dessert drink contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Mango Sago Coconut Drink

christieathome

5 from 4 votes

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Prep Time 25

Total Time 25

Course Beverage

Cuisine asian, Chinese, malaysian, south east asian, thai

Servings glasses

Calories per serving 449 kcal

Ingredients

1 cup mango ripened and peeled
2 tablespoon condensed milk or condensed coconut milk for vegan option (if you can't find this, omit this ingredient)
2 tablespoon tapioca pearl small pearl kind
250 ml coconut milk full fat kind set at room temperature
250 ml water
2.5 tablespoon 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!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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Suggested Equipment & Products

condensed coconut milk

Blender

Sieve

Small pot

Tall Glass

glass measuring cup

Nutrition