Mango Coconut Sago Dessert (Mango Coconut Tapioca Pudding)

Mango Coconut Sago Dessert (Mango Coconut Tapioca Pudding)

Mango Coconut Sago is a popular Chinese-style tropical dessert, especially loved in southern China and Hong Kong. It features chewy sago pearls, rich coconut milk, and fresh mango, creating a refreshing, sweet, and creamy treat—perfect for hot weather.

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Ingredients

• 100 g small sago pearls (tapioca pearls)

• 1 ripe mango (about 250–300 g)

• 200 ml coconut milk

• 200 ml milk or light cream

• 2–3 tablespoons sugar (adjust to taste)

• 1 cup water (for blending mango)

• Optional toppings:

  • Extra mango cubes

  • Pomelo pulp

  • Ice cubes or crushed ice

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Preparation

1. Prepare the Mango
   Peel the mango. Cut half of it into small cubes and set aside for topping. Blend the remaining mango with 1 cup of water until smooth.

2. Cook the Sago
   Bring a large pot of water to a boil. Add the sago pearls and cook over medium heat, stirring occasionally to prevent sticking.

3. Simmer Until Translucent
   Cook for about 10–15 minutes until the sago becomes mostly transparent with a tiny white dot in the center.

4. Steam Off Heat
   Turn off the heat, cover the pot, and let the sago sit for another 10 minutes until fully translucent.

5. Rinse and Drain
   Drain the sago and rinse under cold water to remove excess starch. Set aside.

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Assembly

1. Mix the Base
   In a large bowl, combine coconut milk, milk (or light cream), and sugar. Stir until the sugar dissolves completely.

2. Add Mango Puree
   Pour in the blended mango puree and mix well.

3. Add Sago Pearls
   Add the cooked sago to the mango-coconut mixture and stir gently to combine.

4. Chill
   Refrigerate for at least 1 hour before serving for the best texture and flavor.

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Serving

Scoop the dessert into bowls or glasses. Top with fresh mango cubes, pomelo pulp, or ice cubes if desired. Serve cold.

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Tips for Best Results

• Use very ripe mangoes for natural sweetness and rich flavor.

• Do not overcook the sago, or it will become mushy.

• Adjust the coconut milk-to-milk ratio for richer or lighter texture.

• For a vegan version, use only coconut milk and water.