Mango Sago With Coconut Jelly Recipe

I made a creamy Mango Sago with sweet yellow mangoes, chewy sago pearls and coconut jelly in sweetened coconut milk, endlessly customizable with your favorite fruits and preferred sweetness.

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Ingredients

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Sweet juicy mango gives vitamins fiber and natural sugars, bright tropical flavor slightly tangy
Sago is pure starch almost no protein adds chewy texture and carbs for energy
Rich in healthy fats creamy mouthfeel adds sweetness and depth little protein
Light bouncy jelly gives coconut aroma low calories mostly water and fat
Adds creaminess and protein balances sweetness makes dessert feel richer
Very sweet lots of sugar small amount goes a long way for sweetness
Simple carbs boosts sweetness use sparingly if you want less sweet
Fresh aromatic tiny calories adds brightness and contrast to sweet flavors

Ingredient Quantities

2 large ripe mangoes, about 600-700 g total flesh, diced (plus a few slices for garnish)

1/2 cup (100 g) small tapioca pearls, aka sago

6 cups (1.5 L) water for cooking the sago

1/3 cup (65 g) granulated sugar, or to taste

2 cups (480 ml) full fat canned coconut milk

1/2 cup (120 ml) evaporated milk or whole milk, optional for creaminess

2 tablespoons sweetened condensed milk, optional, to sweeten

1 cup (about 150 g) coconut jelly, diced, store bought or homemade

Pinch of fine salt

Ice cubes, as needed

Fresh mint leaves for garnish, optional

For homemade coconut jelly (optional)
- 1 teaspoon agar agar powder
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 cup (240 ml) coconut milk

How to Make this

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1. Peel and dice 2 large ripe mangoes, saving a few thin slices for garnish; put about half the diced mango in a blender and blitz to a smooth puree, leave the rest as chunks for texture.

2. If making coconut jelly at home do it first so it can chill: whisk 1 teaspoon agar agar powder with 1 cup water and 2 tablespoons sugar in a small pot, bring to a simmer and stir until agar and sugar dissolve, turn off heat and stir in 1 cup coconut milk, pour into a shallow dish, chill until firm then dice. Or skip this and use 1 cup store bought coconut jelly diced.

3. Bring 6 cups water to a rolling boil in a medium pot, add 1/2 cup small tapioca pearls (sago) and stir immediately so they do not stick, keep the pot at a steady boil and stir occasionally for about 10 to 15 minutes until the pearls look mostly translucent with a tiny opaque center.

4. Remove pot from heat, cover and let the sago sit for 10 to 15 minutes to finish cooking through, then drain and rinse the pearls thoroughly under cold running water until the cloudy starch washes away and they feel slightly chewy.

5. In a small saucepan or microwave safe bowl warm 2 cups full fat canned coconut milk with 1/3 cup granulated sugar and a pinch of fine salt just until the sugar dissolves, then remove from heat and stir in 1/2 cup evaporated milk or whole milk if you want extra creaminess and 2 tablespoons sweetened condensed milk if you like it sweeter; taste and adjust sugar or condensed milk.

6. Toss the cooled sago with a little of the coconut milk mixture so the pearls soak it up, then fold in the mango puree, the mango chunks, and the diced coconut jelly; mix gently so the fruit stays in pieces.

7. Chill the combined mango sago in the fridge for at least 30 minutes to let flavors marry, or serve immediately over ice cubes if you want a slushy cold drink right away.

8. Spoon into glasses, add extra ice if desired, top with reserved mango slices and a few fresh mint leaves for color; taste once more and drizzle a bit more condensed milk if you want it sweeter.

9. Leftovers keep covered in the fridge up to 24 hours but note the sago will absorb liquid and thicken, so stir in a splash of coconut milk or cold water before serving to loosen the texture.

Equipment Needed

1. Blender or immersion blender (for blitzing half the mango)
2. Cutting board
3. Sharp chef’s knife
4. Medium pot with lid (to cook the sago)
5. Small saucepan or microwave safe bowl (for warming coconut milk and making agar jelly if doing homemade)
6. Fine mesh sieve or colander plus a slotted spoon (to drain and rinse the pearls)
7. Mixing bowls (one large for combining everything, one small for chilling)
8. Measuring cups and spoons
9. Shallow dish or container (to set the coconut jelly)
10. Glasses or bowls and serving spoons, plus ice tray if you want it extra cold

FAQ

Q: How do I tell when the sago is fully cooked? A: The pearls turn mostly translucent with just a tiny dot in the center, and they should be chewy not chalky. Small sago usually takes about 10 to 15 minutes of simmering in rapidly boiling water, stirring so they don't stick. After cooking, rinse under cold water to stop them from overcooking and to remove extra starch.

Q: Can I use frozen mango or other fruit instead of fresh? A: Yes, frozen mango works fine, just thaw and drain any excess juice so your dessert doesn't get too watery. Frozen fruit can be softer, so fold it in gently. Fresh mango gives the best texture and flavor though.

Q: How do I make the coconut jelly at home with the agar agar in the ingredient list? A: Mix 1 tsp agar powder with 1 cup water and 2 tbsp sugar, bring to a boil and simmer 2 to 3 minutes until agar dissolves, then stir in 1 cup coconut milk off heat. Pour into a shallow pan, chill until set (about 1 hour), then dice. Add a pinch of salt to lift the flavor if you like.

Q: I want it creamier or dairy free, what can I swap? A: For extra creaminess add the evaporated milk or a splash more coconut milk. To keep it dairy free, skip evaporated milk and use all coconut milk or a coconut condensed milk substitute. Adjust sugar or condensed milk to taste, since sweetness varies by mango ripeness.

Q: Will the ice water down the dessert if I serve it with ice? A: Yes, ice will dilute if it melts. Best trick is chill the sago, mango and coconut milk well, and use just a few ice cubes at the last minute or serve in chilled bowls so you dont need much ice.

Q: How long can I store leftovers and what's the best way? A: Store components separately for best texture: sago in a little syrup or water, mango in an airtight container, coconut jelly chilled. Assembled, eat within 24 to 48 hours. Sago gets firmer over time, so reheating briefly in hot water or microwave and then cooling helps loosen it up.

Mango Sago With Coconut Jelly Recipe Substitutions and Variations

Mango
- Peaches, peeled and diced — similar sweetness and soft texture, works great if mangos arent ripe
- Papaya, cubed — softer and milder but keeps the tropical vibe
- Pineapple, chopped — bright tang and extra zip, cut the sugar a bit if using
- Cantaloupe or honeydew, diced — milder melon flavor, good if you want less sweetness
Small tapioca pearls aka sago
- Mini tapioca pearls for bubble tea — cook times vary but gives that classic chew
- Regular larger tapioca pearls — same starch, but texture will be a bit bigger and chewier
- Chia seeds soaked in liquid — different mouthfeel, but gives little gelatinous pearls and is quick
- Cooked tapioca pudding pearls from packages — convenient ready made option
Canned full fat coconut milk
- Coconut cream diluted with water — same flavor just adjust thickness to match
- Evaporated milk or whole milk — richer dairy option if you dont need it dairy free
- Almond or oat milk plus a splash of coconut extract — lighter and still coconutty
- Light canned coconut milk — lower fat, but you may want a little extra sugar for mouthfeel
Coconut jelly
- Nata de coco — chewy translucent cubes, very similar texture
- Lychee or longan jelly canned, diced — sweet fruity jelly that blends well
- Grass jelly, cut into cubes — earthier flavor, good if you like contrast
- Homemade agar jelly made with fruit juice instead of coconut milk — clear jelly that still gives the bite

Pro Tips

1. Cook the sago in a big pot with plenty of water and stir right after you add it so it wont stick, then take it off the heat and let it sit covered until the pearls are mostly translucent. Rinse under cold running water until the cloudy starch is gone and feel them with your finger — they should be slightly chewy not mushy. If they clump, shake them in a fine sieve under the tap to separate.

2. Use ripe but not overly mushy mangoes so you get sweet flavor without a watery puree. Save some nice chunks for texture and toss those chunks with a tiny pinch of sugar and a squeeze of lime to brighten the fruit, it really lifts the flavor.

3. Warm the canned coconut milk gently to dissolve the sugar, dont boil or it can split. Whisk the separated cans back together if theyve separated, and add condensed or evaporated milk slowly while tasting so it doesnt get too sweet.

4. Make the coconut jelly ahead and chill it fully so it dices cleanly. When you cut it use a wet knife for neat cubes, and fold the jelly in last and gently so it keeps its shape instead of breaking down.

5. Serve soon after chilling because sago keeps soaking up liquid and will thicken over time. If leftovers get too thick, stir in a splash of coconut milk or cold water (or microwave briefly) to loosen it up before serving.

Mango Sago With Coconut Jelly Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a creamy Mango Sago with sweet yellow mangoes, chewy sago pearls and coconut jelly in sweetened coconut milk, endlessly customizable with your favorite fruits and preferred sweetness.

Servings

servings

Calories

579

kcal

Equipment: 1. Blender or immersion blender (for blitzing half the mango)
2. Cutting board
3. Sharp chef’s knife
4. Medium pot with lid (to cook the sago)
5. Small saucepan or microwave safe bowl (for warming coconut milk and making agar jelly if doing homemade)
6. Fine mesh sieve or colander plus a slotted spoon (to drain and rinse the pearls)
7. Mixing bowls (one large for combining everything, one small for chilling)
8. Measuring cups and spoons
9. Shallow dish or container (to set the coconut jelly)
10. Glasses or bowls and serving spoons, plus ice tray if you want it extra cold

Ingredients

2 large ripe mangoes, about 600-700 g total flesh, diced (plus a few slices for garnish)
1/2 cup (100 g) small tapioca pearls, aka sago
6 cups (1.5 L) water for cooking the sago
1/3 cup (65 g) granulated sugar, or to taste
2 cups (480 ml) full fat canned coconut milk
1/2 cup (120 ml) evaporated milk or whole milk, optional for creaminess
2 tablespoons sweetened condensed milk, optional, to sweeten
1 cup (about 150 g) coconut jelly, diced, store bought or homemade
Pinch of fine salt
Ice cubes, as needed
Fresh mint leaves for garnish, optional
For homemade coconut jelly (optional)
1 teaspoon agar agar powder
1 cup (240 ml) water
2 tablespoons granulated sugar
1 cup (240 ml) coconut milk

Directions

Peel and dice 2 large ripe mangoes, saving a few thin slices for garnish; put about half the diced mango in a blender and blitz to a smooth puree, leave the rest as chunks for texture.
If making coconut jelly at home do it first so it can chill: whisk 1 teaspoon agar agar powder with 1 cup water and 2 tablespoons sugar in a small pot, bring to a simmer and stir until agar and sugar dissolve, turn off heat and stir in 1 cup coconut milk, pour into a shallow dish, chill until firm then dice. Or skip this and use 1 cup store bought coconut jelly diced.
Bring 6 cups water to a rolling boil in a medium pot, add 1/2 cup small tapioca pearls (sago) and stir immediately so they do not stick, keep the pot at a steady boil and stir occasionally for about 10 to 15 minutes until the pearls look mostly translucent with a tiny opaque center.
Remove pot from heat, cover and let the sago sit for 10 to 15 minutes to finish cooking through, then drain and rinse the pearls thoroughly under cold running water until the cloudy starch washes away and they feel slightly chewy.
In a small saucepan or microwave safe bowl warm 2 cups full fat canned coconut milk with 1/3 cup granulated sugar and a pinch of fine salt just until the sugar dissolves, then remove from heat and stir in 1/2 cup evaporated milk or whole milk if you want extra creaminess and 2 tablespoons sweetened condensed milk if you like it sweeter; taste and adjust sugar or condensed milk.
Toss the cooled sago with a little of the coconut milk mixture so the pearls soak it up, then fold in the mango puree, the mango chunks, and the diced coconut jelly; mix gently so the fruit stays in pieces.
Chill the combined mango sago in the fridge for at least 30 minutes to let flavors marry, or serve immediately over ice cubes if you want a slushy cold drink right away.
Spoon into glasses, add extra ice if desired, top with reserved mango slices and a few fresh mint leaves for color; taste once more and drizzle a bit more condensed milk if you want it sweeter.
Leftovers keep covered in the fridge up to 24 hours but note the sago will absorb liquid and thicken, so stir in a splash of coconut milk or cold water before serving to loosen the texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.