Coconut Mango Sago Dessert Soup. It's a delicious vegan Asian dessert soup that is light, refreshing and very easy to make!
The sweet light coconut milk combined with nut or oat milk (my twist) along with diced mango and soft tapioca (sago) makes this dessert soup one of a kind!
My mango sago coconut milk dessert is not overly sweet like ice cream or other desserts, it's the perfect level of sweetness in my opinion.
All you need for this coconut mango sago recipe are: tapioca pearls, lite coconut milk (not the whole fat kind), vanilla almond or oat milk, Chinese rock sugar or maple syrup, mangoes, water and fresh mint for garnish.
Other recipes you may like!
Mango Coconut Jelly
Pomegranate Coconut Jelly
Coffee Coconut Jelly
For this recipe
You will need the following ingredients for my coconut mango sago pudding:
- ¼ cup of small tapioca pearls
- 400 ml Lite Organic Coconut Milk do not use regular whole fat coconut milk
- 125 ml Vanilla Plant-Based Milk of Choice
- 2-3 tbsp of Chinese Rock Sugar or Maple Syrup
- 2 mangoes peeled and diced
- 3 cups water
- Optional: Fresh mint leaves for garnish
I'm using Thai Kitchen Organic Lite Coconut Milk, So Fresh Sweetened Almond Vanilla Milk, small tapioca pearls, fresh organic mango, and Chinese Rock Sugar (that you can find in the Asian grocer). Make sure the coconut milk you buy isn't the regular whole fat version where the fat content is 100%, making the milk very thick or you will have to water it down with more almond milk or water.
How to make coconut mango sago dessert
- In a small pot, pour your coconut and plant based milk in. Add rock sugar or maple syrup. Bring to a boil and then let this simmer on low heat for 10-15 minutes until sugar has dissolved, stirring occasionally. Do not cover. Set aside and allow this to cool in fridge.
- Meanwhile in an another small pot filled with 3 cups of water, bring this to a boil. Add tapioca pearls. Boil for 15 minutes until tapioca is clear. Strain in a strainer with cool tap water running over it. Leave it submerged in cold water until ready for usage. This prevents the sago from drying out.
- Peel and dice mangoes.
- Once the coconut milk has cooled, add in tapioca.
- Serve milk sago soup separate from mango. Allow guests to add in the desired amount of mango. Garnish with mint. Enjoy!
What is tapioca?
Tapioca is a starch extracted from cassava root. It consists of almost pure carbs and contains very little protein, fiber, or nutrients. Tapioca has become popular recently as a gluten-free alternative to wheat and other grains [Source: Healthline].
It’s commonly used in Asian desserts and it possesses a wonderful soft chewy texture. They are also sooo cute!
Where I can buy tapioca pearls?
You can usually source it at most Asian grocers in the dessert aisle or purchase it online from the link below. The one you want to look for are the tiny ones not the big brown ones.
On a personal note
Hope you had a great weekend. If you're in Canada and in the right province, you might be enjoying the Family Day Holiday today. I'm also celebrating Chinese New Year in addition to that. Two days ago my family and I had our CNY celebration and funny enough my mom somehow had an extra turkey, so she roasted that along with other Chinese traditional dishes like shiitake mushrooms over boiled lettuce or this special soup that takes a long time to prepare. The best part of it all was spending time with family, sitting around each other sharing a good laugh.
Give it a try!
Well I hope you give my Coconut Mango Sago Dessert Soup recipe 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 this mango sago in coconut milk, 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 coconut milk sago, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Coconut Mango Sago Dessert Soup
Ingredients
- ¼ cup tapioca pearl
- 400 ml Light Coconut Milk do not use regular whole fat coconut milk
- 125 ml Oat Milk Vanilla flavoured
- 2-3 tbsp Chinese Rock Sugar (can be found at Asian grocers)
- 2 mangoes peeled and diced
- 3 cups water
- Optional: Fresh mint leaves for garnish
Instructions
- In a small pot, pour your coconut and plant based milk in. Add rock sugar or maple syrup. Bring to a boil and then let this simmer on low heat for 10-15 minutes until sugar has dissolved, stirring occasionally. Do not cover. Set aside and allow this to cool in fridge.
- Meanwhile in an another small pot filled with 3 cups of water, bring this to a boil. Add tapioca pearls. Boil for 15 minutes until tapioca is clear. Strain in a strainer with cool tap water running over it. Leave it submerged in cold water until ready for usage. This prevents the sago from drying out.
- Peel and dice mangoes.
- Once the coconut milk has cooled, add in tapioca.
- Serve milk sago soup separate from mango. Allow guests to add in the desired amount of mango. Garnish with mint. Enjoy!
I am so looking forward to trying this! Love the lightness of this recipe and the flavours you used!
Ohh thank you so much Tanya!! That's so kind. In Asian culture, we love to combine exotic fruits with coconut milks 🙂
This looks so refreshing, I love mango and coconut milk so this is right up my alley! Happy Chinese New Year Christie!
Thank you so kindly Jaclyn!
This looks like such an amazing dish. Great recipe.
Thank you so much Candace!
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!
This was incredibly tasty and surprisingly very easy to make!
Where do you buy small tapioca pearls in Ontario? Having a hard time finding anything other than large
They're usually available at most Asian grocery stores. Good luck finding them!
Love this dessert, so easy to make and everyone loves it. I'm definitely going to make it again and again.
Thank you so much Lisa! I am so happy to read this. I appreciate your kind review and for making my recipe!