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fresh and creamy all natural mango sago with tapioca pearls and fresh mango chunks

The Best Mango Sago (with Coconut Milk and Tapioca Pearls)

Happiness in each spoon! Creamy indulgence with most of the sweetness from fresh mango! Coconut milk and tapioca pearls wrapped in frozen mango blend, invite a sensory party on your tastebuds. It's healthy sweet treat, adult and kid approved!
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Course: beverages, Breakfast, brunch, Dessert, Drinks, Snack
Cuisine: Asian, Filipino
Keyword: Asian dessert, boba, bubble drink, coconut milk, dessert, filipino desserts, fruit dessert, gluten free, ice blended, kid-friendly, mango, Mexican mango, party dessert, party drinks, party food, Philippine mango, sago, sago drink, summer dessert, summer recipe, tapioca, tapioca drink, tapioca pearls, yellow food, yellow mango
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 5 people
Calories: 716kcal

Equipment

  • large pot must hold at least two quarts of water
  • strainer
  • glass container
  • Blender
  • cups or punchbowl
  • fruit pairing knife

Ingredients

  • 1 cups tapioca pearls small or big
  • 10 cups water
  • 3 Philippine Yellow Mango very ripe and cut into cube pieces
  • 1 cup Frozen Mango Pieces or use fresh mango by cutting the seed and skin off and freezing the mango
  • 1 can coconut milk
  • 1 can condensed milk 14oz
  • 1 tsp vanilla extract
  • ¾ cup brown sugar
  • 1 cup water
  • pinch of salt

Instructions

Brown Sugar Simple Syrup

  • In the glass bowl, heat the water so it is hot to touch. Dissolve the brown sugar by mixing. Place in the refrigerator to cool while you are making the tapioca.
    ¾ cup brown sugar, 1 cup water

Make Tapioca Pearls

  • Boil 10 parts water to 1 part tapioca pearls and follow package instructions for times.
    1 cups tapioca pearls, 10 cups water
  • Once done, strain and rinse under cold water.
  • Place the done tapioca pearls in the bowl of simple syrup made from the brown sugar and water. Set aside in fridge.

Make Coconut Milk Condensed Milk Mixture

  • Add the coconut milk, condensed milk, pinch of salt, and vanilla extract in a bowl and mix well. If the coconut milk is very separated you can heat it over the stove for few minutes till smooth.
    SAVE A CUP of this for later.
    1 can coconut milk, 1 can condensed milk, 1 tsp vanilla extract, pinch of salt
  • Strain and add the tapioca pearls to the coconut milk mixture.
    Mix everything and refrigerate.

Make the Frozen Mango Coconut Milk Blend

  • With the remaining coconut milk mix, put in the blender.
  • Add frozen mango chunks. Then blend right until very smooth. It should be a little thick.
    1 cup Frozen Mango Pieces

Assemble Mango Sago

  • Add the blended frozen mango mixture in a cup in a bottom layer.
  • Add chopped fresh mango.
    3 Philippine Yellow Mango
  • Top with the tapioca pearls, sweet coconut milk mixture.
  • Top with a spoonful of fresh mango chunks.
    Enjoy!

Notes

Keep this dessert drink chilled if not serving immediately.
Serving suggestions:
  • Add edible flowers on top for gorgeous insta-worthy pictures
  • Add coconut flakes
  • Add honey on top and around the glass before layering
  • Add a scoop of ube ice cream! My favorite.
  • Make a punchbowl full for a party.
  • Spike it 
  • Make for a brunch, baby shower, or just to have on a sunny day
  • Kids like this as much as the adults do
  • use a boba straw 

Nutrition

Nutrition Facts
The Best Mango Sago (with Coconut Milk and Tapioca Pearls)
Amount per Serving
Calories
716
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
27
mg
9
%
Sodium
 
147
mg
6
%
Potassium
 
719
mg
21
%
Carbohydrates
 
123
g
41
%
Fiber
 
2
g
8
%
Sugar
 
93
g
103
%
Protein
 
9
g
18
%
Vitamin A
 
1555
IU
31
%
Vitamin C
 
48
mg
58
%
Calcium
 
302
mg
30
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.