Quick & Easy Coconut Mango Sago Dessert
User Reviews
5
Quick & Easy Coconut Mango Sago Dessert
Description
The Quick & Easy Coconut Mango Sago Dessert features small tapioca pearls cooked in boiling water until they become translucent and tender, then rinsed in cold water to halt cooking and remove excess starch. Simmered rock sugar dissolves into the light coconut milk and chills to cool, creating a mildly sweet and creamy liquid. When combined with fresh diced mango, the dessert showcases a balance between chewy pearls and juicy fruit pieces. The optional mint garnish adds a subtle herbal note and visual appeal.
The dessert’s delicate sweetness and smooth texture make it suitable for serving chilled as a refreshing palate cleanser or a light finish to a meal. Its tropical ingredients also lend themselves to casual summer gatherings.
Ingredients
- 2 ripe Mango peeled and diced
- 2 ¼ cups coconut milk not whole fat coconut milk, light
- ¼ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- 3 tablespoon rock sugar or sub with cane sugar and add to taste, yellow variety
- mint optional garnish, fresh
Instructions
- In a small pot, add light coconut milk and rock sugar. Bring to a boil on medium-high heat and then reduce to low heat and simmer for 5 minutes until sugar has completely dissolved, stirring occasionally. Do not cover. Transfer this to the freezer to cool down completely.
- In a medium size pot of water (about 5 cups of water), bring to a boil on high heat. Once the hot water reaches boiling point, add tapioca pearls. Reduce to medium heat or to a rolling boil, boil for 10 minutes uncovered. Stir occasionally. Then turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. If you see a small white dot in the center of the pearls, let them sit in the hot water covered for another 2-3 minutes to become fully translucent.
- Strain cooked tapioca in a fine mesh strainer and rinse off with cold running water. Leave it submerged in the cold water until assembly, but make sure to strain out as much excess water as possible.
- Peel and dice mangoes into small bite-sized cubes.
- Once the coconut milk mixture has cooled, add in cooked sago and diced mango and mix well. Garnish with mint and serve chilled!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 19g | 95% |
| Sodium | 38mg | 2% |
| Potassium | 411mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 39mg | 43% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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