Easy Coconut Mango Sago Dessert (30 Minutes)

Name: Easy Coconut Mango Sago Dessert (30 Minutes)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 mangoes (ripe); 2 1/4 cups light coconut milk (not full-fat); 1/4 cup small tapioca pearls (uncooked, do not use instant tapioca!); 3 tbsp Yellow Rock Sugar; fresh mint (optional garnish)

Jump to Recipe

Sweet mango and chewy tapioca pearls are served in a light, refreshing coconut milk base. This easy coconut mango sago dessert recipe is made with just 4 ingredients in 30 minutes and served chilled.

Jump to:

Ingredients & Substitutes
Expert Tips
Instructions
Storage
FAQ
More Like This
📖 Recipe

Coconut mango sago dessert is a refreshing, cold Hong Kong-style dessert made with sweet mango, chewy tapioca pearls, and coconut milk.

This is the thinner, runnier version my mother used to make, and I personally prefer it over thicker mango sago because it's lighter and easier to eat. It's also naturally dairy-free, gluten-free, and vegan.

I find that draining the cooked tapioca really well before adding it to the coconut milk keeps the dessert light and prevents the excess water from diluting its sweet coconut flavor. I also cool the coconut milk completely before adding the mango so the heat doesn't soften the fresh fruit.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ripe Mangoes: Use ripe, tender mangos that give slightly when gently pressed and smell sweet and fruity, as firm or underripe fruit can make the dessert taste tart and less sweet. Low-fiber varieties like Ataulfo, Kent, or Alphonso work best for a smoother texture.

Small Tapioca Pearls: Small pearls cook quickly and give the dessert its chewy, bouncy texture. Find them in the dried goods section at Asian grocery stores. Small sago pearls also work. Avoid large tapioca pearls, which take much longer to cook. Do not use instant (minute) tapioca because it won't produce the same distinct, chewy pearls.

Light Coconut Milk (aka Lite Coconut Milk): Creates the light, runny coconut milk base that distinguishes this dessert from thicker mango sago. Avoid full-fat coconut milk or coconut cream, which will make it richer and creamier.

Yellow Rock Sugar: Sweetens the coconut milk with a mild sweetness without overpowering the mango. Find this at Asian grocery stores. Granulated cane or white sugar also works as a substitute, but add it to taste.

Fresh Mint: Optional garnish.

Expert Tips

Stir the tapioca occasionally while boiling to prevent the small pearls from settling and sticking together.
Cook until completely translucent because a white center means the tapioca is still undercooked and firm.
Keep the tapioca submerged in cold water until assembly to prevent the cooked pearls from sticking together, making them easier to combine with the other ingredients.
Drain the tapioca well so excess water doesn't dilute the sweet coconut milk.
Cool the coconut milk completely before adding it so the heat doesn't soften the fresh mango.

Instructions

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

Make the coconut milk mixture: In a small pot, combine the light coconut milk and rock sugar. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 5 minutes, stirring occasionally, until the sugar completely dissolves. Transfer the mixture to a heat-safe bowl and refrigerate or freeze until completely cold.
Cook the tapioca: Bring about 5 cups of water to a boil in a medium pot over high heat. Add the small tapioca pearls, reduce the heat to medium to maintain a rolling boil, and cook uncovered for 10 minutes, stirring occasionally. Turn off the heat, cover, and let the tapioca sit for another 10 minutes until completely translucent. If you still see a small white dot in the center, cover and let it sit in the hot water for another 2-3 minutes at a time until completely translucent.
Rinse the tapioca: Strain the cooked tapioca through a fine-mesh strainer and rinse under cold running water. Keep the tapioca submerged in cold water until ready to assemble. Then drain very well.
Dice the mangoes: Peel and dice the mangoes into small bite-sized cubes. Transfer to a large bowl.
Assemble the dessert: Once the coconut milk mixture has completely cooled, add it to the diced mangoes along with the drained tapioca and mix well. Garnish with fresh mint and serve chilled.

Storage

Refrigerator: Store leftover coconut mango sago dessert in an airtight container in the refrigerator for up to 2 days. For the best texture, store the mangoes, tapioca, and coconut milk mixture separately in airtight containers for up to 2-3 days and assemble before serving, as the tapioca becomes less chewy over time.
Freezer: I don't recommend freezing this dessert because the mangoes and tapioca will change in texture after thawing.

FAQ

Why is my tapioca still white in the center?

A white dot means the tapioca isn't fully cooked. Turn off the heat, cover the pot, and let the pearls sit in the hot water for another 2-3 minutes or until completely translucent.

Can I substitute the mangoes with another fruit?

Yes. Strawberries, lychee, dragon fruit, or watermelon also work. For a less fruity version, you can replace the mangoes with cooked diced taro.

More Like This

Check out my other dessert recipes:

📖 Recipe