Need an easy summer dessert recipe that won’t keep you in the kitchen for more than 25 minutes? I’ve got you covered! This mango sago recipe with coconut milk is an absolute crowd-pleaser!
Mango Sago Ingredients
This mango sago recipe comes together extremely quickly with only a few ingredients! In mere minutes, you’ll be indulging in a refreshing and creamy dessert you won’t be able to get enough of.
It’s layered with sweet and creamy coconut milk, chewy mini tapioca pearls, and juicy chunks of mango. If this doesn’t scream summertime happiness, I don’t know what does.
Before we dive in, here are a few tips to make the most mouthwatering mango sago recipe with coconut milk.
Don’t Let Your Tapioca Pearls Melt into Sadness!
I tested different brands of mini tapioca pearls and DEFINITELY liked to use these mini tapioca pearls the most! Some other brands had a faint smell of plastic, which is obviously not a good sign.
Speaking of cooking tapioca pearls, the first time I cooked these mini tapioca pearls, I added them to a pot of water then brought everything to a boil. This was a huge mistake.
The pearls were edible but a lot of the tapioca didn’t keep its shape well and dissolved in the water. Epic sadness.
To avoid this heartbreak, bring your water to a boil FIRST, then add your dried mini tapioca pearls to cook. They’ll cook much more evenly and won’t disintegrate in the water.
Once the tapioca pearls are clear, you know they’re done. Drain them and rinse them under cold water. This stops the cooking process, removes excess residue from cooking, and cools them down for the dessert.
Picking the Best Mangos
To get the most intense mango flavor with a satisfying texture, reach for ripe yellow mangos, not the green sour mangos! Unripe or green mangos tend to be sourer with a tougher texture, which is what we’re avoiding for this recipe.
How to Create Layers of Decidant Creaminess
The mangos in this dessert are bright, refreshing, and light. Adding a layer or two of creaminess creates such a beautiful balance, making it the ULTIMATE summertime treat.
Coconut milk adds an additional fruity flavor and condensed milk takes the mango sago to a whole new level! It’s the key ingredient to adding sweetness and creaminess at the same time!
Serving This Easy Summer Dessert Recipe
The only way to enjoy this sweet treat is chilled! If you’re feeling fancy, you can layer the mango puree, then the coconut and tapioca mixture, and top with juicy mango chunks and toasted coconut flakes.
If you’re in a rush, feel free to mix the mango puree, coconut milk mixture, and tapioca together, then top with mango and toasted coconut flakes. It’ll be just as good!
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Mango Sago Recipe
Ingredients
- 1 cup mini tapioca pearls*
- 6 cups water
- 1 cup unsweetened coconut milk*
- 3 tablespoons condensed milk*
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 mangos* peeled & cut into 1-inch cubes
- 2 tablespoons toasted coconut flakes
Instructions
Cook the Coconut Sago
- In a pot, bring water to a boil on medium-high heat. Add in tapioca pearls and cook for 15 minutes or until pearls are transparent. Stir occasionally to prevent sticking. Adjust heat if needed to prevent overboiling. If the water looks low, add more water and bring it back to a boil. While the tapioca finishes cooking, make the coconut mixture.
- In a large bowl, combine coconut milk, condensed milk, vanilla, and salt until salt is dissolved. Set aside.
- Drain tapioca and run under cold water until the excess residue is washed off and tapioca is cold. Pour drained tapioca into the bowl with the coconut mixture and stir well.
Make the Mango Puree
- Add mango cubes to a blender, reserving a little for garnish. Blend mangos until smooth to create a mango puree. Set aside.
Assemble Mango Sago
- The extra fun part! You can combine the coconut tapioca mixture with the mango sago for a time-saving version.If you're feeling fancy and have a little extra time, you can create eye-catching layers for presentation.
- Layer 1: Mango puree
- Layer 2: Tapioca pearls in coconut milk
- Layer 3: Mango chunks & toasted coconut flakes
- Enjoy!
Notes
- Mangoes: My favorite is ripe alphonso mangoes because they tend to be sweeter than other varieties. Reach for ripe mangoes for a more intense mango flavor!
- Mini Tapioca Pearls: I tested different brands for this recipe and highly recommend this brand. It comes out perfectly chewy when cooked properly and doesn't smell like plastic when cooked, unlike some other brands.
- Unsweetened Coconut Milk: Unsweetened coconut milk gives you more control of how much sugar goes in your dessert. If you only have regular coconut milk, you can reduce the condensed milk if you don't like your dessert too sweet.
- Condensed Milk: I tend to not make my desserts too sweet, but feel free to adjust this recipe to your tastebuds! If you're sensitive to sugar and your mangoes are extra sweet, you can also reduce the condensed milk.
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Nutrition
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who loves cooking up a delicious storm in the kitchen - and of course eating! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal made with love, for the people you love - no matter your skill level & without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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