Easy Coconut Mango Sago Dessert (30 Minutes)
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.
Ingredients
- 2 mangoes ripe
- 2 ¼ cups light coconut milk not full-fat
- ¼ cup small tapioca pearls uncooked, do not use instant tapioca!
- 3 tablespoon Yellow Rock Sugar
- fresh mint optional garnish
Instructions
- 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.
- 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.
- 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 so the pearls don't stick together. Drain very well.
- Peel and dice the mangoes into small bite-sized cubes. Transfer to a large bowl.
- 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.
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Nutrition
Calories: 333kcal | Carbohydrates: 36g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Sodium: 38mg | Potassium: 411mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1185IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 4mg