I absolutely love this mango coconut sago recipe because it perfectly captures the tropical vibes with its creamy coconut milk and sweet, juicy mangoes. The delightful bursts of chewy tapioca pearls make every spoonful feel like a mini vacation in my mouth, and it’s the ideal treat to chill out with during a hot summer day.
Creating recipes that marry tropical flavors is what I do best, and this Mango Coconut Sago is a recipe that I hold near and dear. Let me walk you through it.
Using super ripe mango and ultra creamy coconut milk paired with tiny little tapioca pearls, this dessert is both refreshing and deeply satisfying. It’s made with just enough sugar to sweeten it without any cloying qualities and a scant amount of vanilla to make the flavors pop.
The mint and extra fresh mango were simply added at the last minute for a beautiful garnish that takes this dessert to the next level.
Mango Coconut Sago Recipe Ingredients
- Ripe Mango: Juicy and sweet, rich in vitamins A and C.
Adds vibrant flavor.
- Coconut Milk: Creamy texture, provides healthy fats and a tropical taste.
- Tapioca Pearls: Offers a chewy texture; primarily carbohydrates, gluten-free.
- Sugar: Enhances sweetness; amount adjustable for desired taste.
- Salt: Balances flavors, enhances sweetness subtly.
Mango Coconut Sago Recipe Ingredient Quantities
- 1 ripe mango
- 1 cup coconut milk
- 1/2 cup small tapioca pearls (sago)
- 2 cups water
- 2-3 tablespoons sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Mint leaves for garnish (optional)
- Extra diced mango for topping (optional)
How to Make this Mango Coconut Sago Recipe
1. Take the ripe mango, peel it, and cut it into small pieces; set some of those pieces aside if you want to use them for garnish.
2. In a pot, bring 2 cups of water to a rolling boil. Stir in the tapioca pearls and cook them until they become translucent, which will take 10 to 15 minutes. You should stir them occasionally, but don’t overdo it. They need to cook, not be stirred to the point of being whipped.
3. After cooking, pour the tapioca pearls into a colander and rinse them under cold water. This step is crucial; rinsing will remove excess starch. Then, finish draining, and set the tapioca pearls aside while you prepare the rest of the components for the dessert.
4. In a separate pot, stir together the coconut milk, sugar, salt, and vanilla extract. Then, over medium heat, bring the mixture to a gentle simmer.
5. Combine the coconut milk and the coconut milk powder. Stir the two together to form a smooth, cohesive mixture. Then, add the cooked tapioca. Stir to combine. Let the two simmer together for a few more minutes—about 2 to 3—so that flavors meld and come together.
6. Take the pot off the heat and allow it to cool slightly.
7. When cool, fold in the diced pieces of mango, saving some to use as a garnish if you want.
8. Pour the mango coconut sago into serving bowls.
9. Garnish with additional diced mango and mint leaves, if you like.
10. Present this ultra-refreshing dessert as a next-course palate cleanser at a summer dinner party. Its ingredients are uncooked; you can—if you dare—allow your guests to taste it in its unchilled state. Personally, I don’t think you can beat it at a temperature somewhere between cold and room temp.
Mango Coconut Sago Recipe Equipment Needed
1. Peeler
2. Cutting board
3. Knife
4. Small pot
5. Stirring spoon
6. Colander
7. Measuring cups and spoons
8. Separate pot for coconut mixture
9. Serving bowls
FAQ
- Q: Can I use canned coconut milk for this recipe?A: You bet! Canned coconut milk works perfectly for this recipe. Just make sure to shake it well before using it to mix the cream and liquid.
- Q: What can I do if I don’t have fresh mango?A: You can use frozen mango chunks or canned mango with little difference in taste if fresh mango isn’t available.
- Q: How should I prepare the tapioca pearls?A: In 2 cups of water, boil the tapioca pearls until they turn translucent. Then drain and rinse them in cold water to stop further cooking.
- Q: Can I make this dessert ahead of time?A: Yes, you can make Mango Coconut Sago a day in advance. Just store it in the refrigerator and add fresh mango and mint garnishes right before you serve it. That way, it’ll still be nice and fresh when it’s time to eat.
- Q: What is the best way to sweeten this dessert?A: According to your taste, adjust the sugar. Start with 2 tablespoons and taste. If you think it needs more sugar, add it.
- Q: How do I make this dish vegan-friendly?A: The recipe is vegan by nature, as it uses coconut milk in place of dairy milk.
Mango Coconut Sago Recipe Substitutions and Variations
Mango: Use ripe peaches or papayas for a completely different flavor but for a similar sweetness and texture in any dish.
Coconut Milk: Substitute any plant-based milk, like almond milk, for a lighter alternative. If you’re looking for a creamier option, use cashew milk.
Tapioca Pearls (Sago): Chia seeds or small, cooked pasta such as orzo can take the place of Tapioca Pearls for a different texture altogether.
Sweeteners: Use honey, maple syrup, or agave syrup in place of sugar for a different sweetness profile.
Vanilla Extract: Use almond extract or coconut extract to add a different flavor dimension.
Pro Tips
1. Mango Selection: Choose a mango that is fully ripe for maximum sweetness and flavor. Varieties like Ataulfo or Alphonso work particularly well in desserts due to their rich, creamy texture and intense sweetness.
2. Tapioca Texture: Be precise when cooking the tapioca pearls. Overcooking can make them mushy, while undercooking can leave them hard. Taste test a pearl around the 10-minute mark to check for doneness. It should be soft and translucent.
3. Balancing Sweetness: Start with 2 tablespoons of sugar, and taste the coconut milk mixture before adding more. Mango sweetness varies, so adjust sugar based on the fruit’s natural taste to avoid an overly sweet dessert.
4. Flavor Infusion: For a subtle flavor twist, consider adding a few crushed cardamom pods to the coconut milk while simmering. Remove them before adding the cooked tapioca for an aromatic hint that complements mango beautifully.
5. Chilling for Texture: Allowing the dessert to cool in the refrigerator for at least an hour can enhance the flavors and improve the texture, making it more refreshing. Just fold in the mango pieces right before serving to retain their vibrant color and freshness.
Mango Coconut Sago Recipe
My favorite Mango Coconut Sago Recipe
Equipment Needed:
1. Peeler
2. Cutting board
3. Knife
4. Small pot
5. Stirring spoon
6. Colander
7. Measuring cups and spoons
8. Separate pot for coconut mixture
9. Serving bowls
Ingredients:
- 1 ripe mango
- 1 cup coconut milk
- 1/2 cup small tapioca pearls (sago)
- 2 cups water
- 2-3 tablespoons sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Mint leaves for garnish (optional)
- Extra diced mango for topping (optional)
Instructions:
1. Take the ripe mango, peel it, and cut it into small pieces; set some of those pieces aside if you want to use them for garnish.
2. In a pot, bring 2 cups of water to a rolling boil. Stir in the tapioca pearls and cook them until they become translucent, which will take 10 to 15 minutes. You should stir them occasionally, but don’t overdo it. They need to cook, not be stirred to the point of being whipped.
3. After cooking, pour the tapioca pearls into a colander and rinse them under cold water. This step is crucial; rinsing will remove excess starch. Then, finish draining, and set the tapioca pearls aside while you prepare the rest of the components for the dessert.
4. In a separate pot, stir together the coconut milk, sugar, salt, and vanilla extract. Then, over medium heat, bring the mixture to a gentle simmer.
5. Combine the coconut milk and the coconut milk powder. Stir the two together to form a smooth, cohesive mixture. Then, add the cooked tapioca. Stir to combine. Let the two simmer together for a few more minutes—about 2 to 3—so that flavors meld and come together.
6. Take the pot off the heat and allow it to cool slightly.
7. When cool, fold in the diced pieces of mango, saving some to use as a garnish if you want.
8. Pour the mango coconut sago into serving bowls.
9. Garnish with additional diced mango and mint leaves, if you like.
10. Present this ultra-refreshing dessert as a next-course palate cleanser at a summer dinner party. Its ingredients are uncooked; you can—if you dare—allow your guests to taste it in its unchilled state. Personally, I don’t think you can beat it at a temperature somewhere between cold and room temp.
