Light, creamy and not overly sweet, this coconut sago with mango is so easy to prepare. The tropical flavors of the sweet coconut and fresh mango make this the perfect summertime dessert.
This refreshing coconut sago is ideal for those sweltering hot summer days. No ovens or slaying away in the kitchen.
Not only does it have only 5 ingredients but it's a great make a head dessert and your family and guests will absolutely love it.
To add a fun touch of Disney to these dessert cups, I made some Kakamora from Moana to go along with them. You can find the tutorial here.
WHY THIS RECIPE WORKS
- Coconut milk. This creamy component adds such a great coconut flavor and richness to this dessert.
- Fresh mangoes. Juicy, ripe mangoes go on top to add an extra pop of natural sweetness. The combination of coconut and mango make this the most delicious tropical treat.
- Perfect for summer. Nice and cold and perfect dessert for a summer evening. So refreshing and light.
- Make ahead dessert. You can make this recipe the day before to allow all the flavors to mend together. When ready to serve, just spoon them into desired cups or bowls.
- Kid Friendly. Young kids are all about texture and these tiny sago pearls are not only cute but chewy and so fun to eat. The coconut flavor is very subtle and you can add your child's favorite fruit on top.
- Mini Sago pearls. Sometimes labeled tapioca pearls, sago pearls are tiny white pearls which can be found in most Asian markets.
- Coconut milk. I recommend using full fat for the best flavor. It also adds a nice richness to the dessert.
- Sugar. I use white granulated sugar for my sweetener.
- Milk. I use whole milk in this recipe. If you want to make this dairy free, you can skip the milk and replace it with coconut milk.
- Ripe mangoes. I love Ataulfo mangoes. They are super sweet when they are ripe and have a velvety and creamy texture. You can use any variety, just make sure they are ripe.
WHAT IS SAGO
Sago is a starch that is extracted from the pith of a variety of tropical palm plants. It's processed into flour, meal or pearl sago which is very similar to tapioca.
It is most often made into tiny little pearls and used in many Asian style desserts. The pearls itself are flavorless and will take on the flavor of whatever other ingredients you put it with. It goes with a variety of fruit toppings and has a chewy texture.
STEP BY STEP INSTRUCTIONS
STEP 1: Cook tapioca pearls. Heat milk inside a medium size saucepan. Bring up to a boil. Add tapioca pearls and stir continuously with a wooden spoon. Lower heat and cook on medium heat until the pearls are clear and cooked through.
STEP 2: Add flavorings. Add coconut milk and sugar. Cook and stir for an additional 5 minutes.
STEP 3: Chill tapioca. Pour cooked coconut tapioca into a bowl. Cover with plastic wrap and chill for 3 hours or overnight.
STEP 4: Garish and serve. When ready to serve, spoon coconut mixture into desired cup or bowl. Top with sliced or diced mangoes.
Cook the sago pearls just until the centers become translucent. Each brand is different and may require different cooking times. A good indication is when there is no longer any white left in the center of the pearls.
Continuously stir! Stir with a wooden spoon to prevent scorching and the sago pearls from sticking together.
This coconut sago is best when it is cold. Give yourself a minimum 3 hours of refrigeration time. I recommend chilling it overnight to allow all the flavors to intensify and blend together.
Use ripe mangos. There is nothing worse than eating a sour, underripe mango. If using Ataulfo mangoes, make sure they are golden all around and slightly give when you squeeze them.
Each brand is different, so cooking times will vary. A good indication is when the pearls turn translucent and you can no longer see any white inside of them.
Yes, you can substitute the whole milk with coconut milk to make a dairy-free and vegan version.
Tropical and exotic fruits pair great with the coconut flavor. Use pineapple, passionfruit, bananas, strawberries, kiwi or fresh berries.
STORING AND FREEZING
This coconut sago with mango can be kept in an airtight container inside the refrigerator for up to 3 days. As the coconut tapioca sits, it will begin to thicken. If it's too thick for your liking, you can add extra coconut milk upon serving to loosen the consistency.
I do not recommend freezing any leftover coconut tapioca.
OTHER FRUIT RECIPES TO TRY
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Coconut Sago with Mango
- 2 cups Whole milk
- ¾ cup White granulated sugar
- ½ cup Sago pearls
- 1 can Coconut milk
- 2 Mangoes Ataulfo or Champange recommended, ripe, cut into slices or diced into cubes.
- Heat milk in medium size saucepan. Bring to a boil and add sago pearls. Lower heat to medium and cook until pearls are translucent. Continuously stir to prevent milk from scorching and pearls from sticking together.
- Once the pearls have been cooked through, add coconut milk and sugar. Continue to cook for an additional 5 minutes, making sure to stir continuously.
- Pour into bowl and refrigerate for 3 hours or overnight. To serve, portion into 4 small cups and top with fresh mango.