Coconut Mango Sago Dessert Soup. It's a sweet, delicious, chilled dessert soup that is light, refreshing and very easy to make with just 4 ingredients! This is vegan.
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What is Coconut Mango Sago Dessert Soup?
Coconut Mango Sago Dessert Soup is a cold watered down version of the classic Mango Sago made of sweet mangoes, light coconut milk, chewy tapioca, and rock sugar. It's such an easy recipe made of 4 simple ingredients! This delightful Chinese dessert originates from Hong Kong.
Personally, this is my favorite over the classic mango sago pudding as I love how liquidy it is and it's not as thick making it easier to eat! My mother used to make this version all the time over the thicker version and it brings back such fond memories. You can actually substitute the mangoes for cooked taro too!
The best part about this Asian dessert are the contrasting textures! I love the taste of the ripe mango with the chewy sago in that cold sweet coconut milk. It's truly heavenly!
Ingredients
Please scroll down to below recipe card for exact measurements.Â
- Small tapioca pearls: avoid using large tapioca pearls. Tapioca starch originates from the cassava plant and it's gluten-free. When this is cooked, it's called sago. A common ingredient used in many Asian desserts for that chewy bouncy texture.
- Light or Lite Coconut Milk: not the whole fat kind. They sell this canned or in a box at many grocery stores.
- Chinese Rock Sugar: or sub with cane sugar or coconut sugar
- Ripe Mangoes: they need to be fully ripened mangoes or they won't be sweet and the texture will be off. Any breed of mango works for this.
- Water: to cook the tapioca.
- Optional: Fresh mint leaves for garnish
Expert Tips
- To choose ripe mangoes: first perform a smell test to check if they smell sweet, secondly if you can press your thumb into the fruit easily, it's ripe. Thirdly, they shouldn't be green in color, it's ok if they have small areas of green but they should be mostly yellow or reddish depending on the type of mango.
- If you still see a dot in the center of your cooked tapioca or sago, it's not ready. Leave it in the hot water for a few more minutes to become fully transparent.
How to make Coconut Mango Sago Dessert Soup
- In a small pot, add light coconut milk. Add rock sugar. Bring to a boil on medium-high heat and then reduce to low heat to simmer for 5-10 minutes until sugar has completely dissolved, stirring occasionally. Do not cover. Transfer this to the freezer to cool down completely.
- In a medium-sized pot filled with 3 cups of cold water, bring to a boil on medium-high heat. Add tapioca pearls. Boil for 15 minutes. Turn off heat, cover with a lid and let the tapioca sit in the hot boiling water for another 12-15 minutes until the tapioca is completely translucent.Strain cooked tapioca in a fine mesh strainer and rinse with cold running water. Leave it submerged in the cold water until ready for usage. This prevents the sago from sticking to each other or clumping together.
- Peel and dice mangoes into small bite-sized cubes.
- Once the coconut milk mixture has cooled, add in cooked sago and mix well. To serve, ladle the coconut milk mixture into small dessert bowls and allows guests to add as much mango as they like and garnish with mint (optional).
Storage
If there are leftovers to store in the fridge, keep the mango and the coconut sago soup in separate containers and it'll last up to 4 days.
Other mango recipes you may like!
📖 Recipe
Quick & Easy Coconut Mango Sago Dessert Soup
Ingredients
- 2 ripe mangoes peeled and diced
- 2 ¼ cups light coconut milk aka Lite Coconut Milk. Not whole fat coconut milk!
- ¼ cup tapioca pearl small kind not the large ones
- 3 tablespoon Chinese Rock Sugar or sub with 2 tablespoon cane sugar
- fresh mint optional garnish
Instructions
- In a small pot, add light coconut milk. Add rock sugar. Bring to a boil on medium-high heat and then reduce to low heat to simmer for 5-10 minutes until sugar has completely dissolved, stirring occasionally. Do not cover. Transfer this to the freezer to cool down completely.
- In a medium-sized pot filled with 3 cups of cold water, bring to a boil on medium-high heat. Add tapioca pearls. Boil for 15 minutes. Turn off heat, cover with a lid and let the tapioca sit in the hot boiling water for another 12-15 minutes until the tapioca is completely translucent. Strain cooked tapioca in a fine mesh strainer and rinse with cold running water. Leave it submerged in the cold water until ready for usage. This prevents the sago from sticking to each other or clumping together.
- Peel and dice mangoes into small bite-sized cubes.
- Once the coconut milk mixture has cooled, add in cooked sago and mix well. To serve, ladle the coconut milk mixture into small dessert bowls and allows guests to add as much mango as they like and garnish with mint (optional).
Storage:
- If there are leftovers to store in the fridge, keep the mango and the coconut sago soup in separate containers and it'll last up to 4 days.
Lisa
Love this dessert, so easy to make and everyone loves it. I'm definitely going to make it again and again.
christieathome
Thank you so much Lisa! I am so happy to read this. I appreciate your kind review and for making my recipe!
Destina Mattrasingh
Where do you buy small tapioca pearls in Ontario? Having a hard time finding anything other than large
christieathome
They're usually available at most Asian grocery stores. Good luck finding them!
Brian
This was incredibly tasty and surprisingly very easy to make!
Molly
This was soooo delicious! I absolutely loved the taste of how light and perfectly sweet it was with the mango. Thanks for sharing this recipe!
candace
This looks like such an amazing dish. Great recipe.
Christie
Thank you so much Candace!
Jaclyn
This looks so refreshing, I love mango and coconut milk so this is right up my alley! Happy Chinese New Year Christie!
Christie
Thank you so kindly Jaclyn!
Tanya
I am so looking forward to trying this! Love the lightness of this recipe and the flavours you used!
Christie
Ohh thank you so much Tanya!! That's so kind. In Asian culture, we love to combine exotic fruits with coconut milks 🙂