Mango Sago Dessert With Coconut Milk

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Have you been searching for a dessert that is both refreshing and easy to make, one that perfectly captures the essence of summer? If so, Mango Sago could be your new favorite treat.

This tropical-tasting delight combines the bold, juicy sweetness of mango with the unique texture of tapioca pearls, creating a heavenly concoction that’s both healthy and utterly satisfying.

My own love affair with Mango Sago pudding began on a hot day when I was looking for something simple yet refreshing to serve at a family gathering.

The preparation involved peeling and cutting ripe mangoes into chunks, then mixing them into a cool blend of coconut milk and tapioca pearls that had been boiled until perfectly translucent.

To enhance the natural sweetness of the mango, I added a splash of condensed milk for that extra creamy texture.

The result? A chilled, tropical pudding that was an instant hit, making everyone ask for seconds.

Whether you opt for the traditional version or a vegan alternative using coconut milk and skipping the condensed milk, this dish remains wonderfully simple to whip up.

It’s not just a dessert; it’s an experience—a refreshing, mango-packed pleasure that cools you down and lifts your spirits with every spoonful.

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Table of Contents

Mango Sago Dessert Recipe

Ingredients

1/2 cup small tapioca pearls (about 60g)
3 ripe mangos (totaling about 1 kg)
200 ml unsweetened coconut milk (approximately half a 13.5 oz. can)
60 ml sweetened condensed milk (1/4 cup, adjust sweetness as desired)
1/2 teaspoon vanilla extract

Instructions

Bring 4 cups of water to a vigorous boil in a saucepan. Once boiling, add the tapioca pearls. Stir and allow the water to return to a boil. Reduce heat and let simmer for 20 minutes, or until the pearls become fully clear, indicating they are cooked. If pearls still show a white core after 20 minutes, turn off the heat, cover the pot, and let them sit in the hot water for an additional 10 minutes.
Once the tapioca is fully translucent, drain and rinse under cold water to stop the cooking process. Submerge the cooled pearls in fresh cold water and set aside.
As the tapioca cooks, prepare the mangos. Peel them and cut away the flesh from the pit. Reserve a handful of the best mango chunks for garnish. The remaining mango will be used in the blend.
Combine the coconut milk, condensed milk, vanilla extract, and the bulk of the mango flesh in a blender. Blend until the mixture is smooth. Pour it into a large bowl. For those who prefer their dessert chilled, refrigerate the mango blend for at least one hour before proceeding.
When ready to serve, drain the tapioca pearls from their water, stir them into the chilled mango mixture. Serve mango sago dessert with coconut milk in glasses or bowls and garnish with the reserved mango chunks.