There’s something about Mango Sago that instantly transports me to summer. Cool, creamy, sweet and full of tropical flavour, it’s one of those desserts that feels like a little celebration in a bowl. I love how simple it is to make, yet the combination of textures makes every spoonful feel special.
This Coconut & Mango Sago is inspired by the popular Hong Kong-style dessert, with a few fun additions of my own. Sweet, fragrant mango is blended with creamy coconut milk and condensed coconut milk, then combined with soft, chewy sago pearls and nata de coco. The passion fruit popping pearls add an extra burst of tangy fruitiness, making the dessert even more fun to eat.
For me, the best part is the contrast between the silky mango purée, chewy tapioca pearls, coconut jelly and little bursts of passion fruit. It’s refreshing without being too heavy, which makes it perfect after a big meal or for serving at a summer gathering.
I also love how easily this recipe can be prepared ahead of time. Make the mango and sago mixture, chill it in the fridge and simply add some fresh mango just before serving. Serve it in individual glasses for an easy dinner-party dessert, or make a big bowl for everyone to help themselves.
If you love mango, coconut and Asian-inspired desserts, this is one recipe I think you’ll come back to again and again. It’s bright, refreshing and incredibly easy to make—and those little popping pearls make it especially irresistible.
Coconut and Mango Sago
Ingredients
Method
- Bring 500ml of water to the boil in a small saucepan. Add the dried sago and simmer for about 20 minutes, stirring occasionally, until the pearls are mostly translucent with only a tiny white centre remaining.
- Drain the cooked sago and rinse under cold running water to remove excess starch. Set aside to cool completely.
- Add the tinned Alfonso mango slices and sweetened condensed coconut milk to a blender. Blend for 1–2 minutes until completely smooth.
- Pour the mango purée into a large mixing bowl. Add the cooled sago, evaporated coconut milk, nata de coco and passion fruit popping pearls. Stir gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving, if desired.
- Spoon the mango sago into serving glasses or bowls and garnish with fresh mango cubes before serving.
Notes
- Rinsing the cooked sago helps prevent the pearls from sticking together.
- For the best flavour, chill the dessert before serving.
- Fresh ripe mango can be used in place of tinned Alfonso mangoes when in season, although Alfonso mangoes provide a richer, sweeter flavour.
- Adjust the sweetness by adding more or less sweetened condensed coconut milk to taste.
- This dessert can be made a day ahead and stored in the refrigerator. Stir well before serving.
