Mango Sago with Coconut Jelly (Chè Xoài Thạch Dừa)
Mango Sago is a refreshing and creamy dessert that has captured the hearts of food lovers across Asia. Made with a combination of sweet mangoes, chewy tapioca pearls, silky coconut milk, and sometimes coconut jelly, this cool treat is the perfect balance of textures and flavours. Its vibrant colours and tropical taste make it a favourite choice for hot summer days or as a light, satisfying way to end a meal.
The origins of Mango Sago trace back to the mid-1980s in Hong Kong, where it was famously created at the Lei Garden restaurant under the name Mango Pomelo Sago. Over time, the dessert spread throughout Asia and beyond, gaining popularity with many local twists. In the Philippines, for example, a variation called Mango Bango is beloved. This version swaps pomelo for coconut jelly and cream, creating a richer, more indulgent take that highlights the region’s tropical fruits.
What makes Mango Sago particularly appealing is its versatility. You can choose frozen mango chunks for convenience or fresh ripe mangoes when they’re in season, and adjust the sweetness by adding more or less condensed milk. Even the colourful tapioca pearls can be varied – some recipes use plain white pearls, while others, like this one, make the dessert even more eye-catching by incorporating pearls in multiple colours.
Whether you’re making this dessert for a family gathering, a summer party, or just a personal treat, Mango Sago is sure to please. It’s quick, easy, and requires only a handful of ingredients, but delivers a luxurious, restaurant-worthy result. If you’re looking for a tropical dessert that’s as beautiful as it is delicious, this Mango Sago recipe will be your new go-to favourite.
Q&As on Mango Sago with Coconut Jelly
1. What is Mango Sago?
Mango Sago is a creamy, tropical dessert that originated in Hong Kong in the 1980s and has since become popular across Asia. It’s made with small tapioca pearls (often called sago), sweet mangoes, and a velvety coconut milk base enriched with condensed milk. The combination of chewy pearls, sweet fruit, and rich creaminess makes it both refreshing and indulgent. Some variations include pomelo for a citrusy twist (as in the original Hong Kong version), while Filipino recipes often swap it for coconut jelly, creating a dessert that feels like a blend of pudding, fruit salad, and bubble tea.
2. Can I use fresh mangoes instead of frozen mango chunks?
Yes, you can! Fresh mangoes are often the best choice if they’re in season because they provide a naturally sweet and fragrant flavour that frozen mango sometimes lacks. Varieties like Ataulfo (also known as Champagne mangoes) or Manila mangoes work particularly well for this dessert. Frozen mango chunks, however, are a convenient option since they’re pre-cut and usually available year-round. If you do use frozen mango, let the pieces thaw slightly before blending so you get a smoother puree and creamier consistency.
3. How can I adjust the sweetness of Mango Sago?
The beauty of Mango Sago is how customizable it is. If you prefer it sweeter, simply add more condensed milk or even a touch of sugar or honey to the coconut milk mixture. For a lighter, less sweet version, reduce the condensed milk and balance it by adding more coconut milk or water. Some people also like to blend one portion of mango into a puree for natural sweetness and leave the rest as cubes for texture. That way, you can control the sweetness without overpowering the fruit’s natural tropical flavour.
4. Why are my tapioca pearls different colours?
Traditionally, Mango Sago recipes are made with plain white tapioca pearls, but in this recipe, we use multicoloured pearls – white, green, and red. These colourful pearls have the same chewy texture but add an extra layer of fun and vibrancy to the dish. Think of it as giving the dessert a playful, eye-catching twist. Don’t worry – the colours are only for aesthetic appeal; they won’t alter the taste of your Mango Sago. The bright pearls combined with the golden hue of mangoes create a dessert that looks just as amazing as it tastes.
5. How long does Mango Sago last in the fridge?
Mango Sago tastes best on the same day it’s made, when the tapioca pearls are at their chewiest and the mango is freshest. However, you can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 2–3 days. Over time, the tapioca pearls can become softer and the dessert may thicken as the pearls continue absorbing liquid, so you may want to stir in a little extra coconut milk or water before serving again to loosen the texture. Always keep it chilled and never freeze it, as the pearls don’t handle freezing well and will turn hard.
Recipe for Mango Sago with Coconut Jelly
Equipment
- 2 small pots
Ingredients
- 600 grams frozen mango chunks (thawed slightly if too firm)
- ½ cup mini tapioca pearls
- ½ cup sweetened condensed milk
- 1 can (400 mL) coconut milk
- 1 can (565 grams) coconut jelly
Instructions
- Drain the coconut jelly well and set aside.
- In a small pot, add the coconut milk and sweetened condensed milk. Warm gently over low heat, stirring until smooth and well combined. Do not boil. Set aside and let cool completely.
- In another pot, bring water to a boil. Add the tapioca pearls and reduce heat to medium-low. Simmer, stirring occasionally to prevent sticking, until the pearls turn mostly transparent. Drain into a colander and rinse well under cold running water to remove excess starch and prevent clumping.
- In a large mixing bowl, combine the mango chunks, coconut jelly, cooled tapioca pearls, and milk mixture. Stir gently until everything is evenly mixed. Cover the bowl and refrigerate for several hours, or until thoroughly chilled.
- Spoon the chilled Mango Sago into dessert cups or bowls. Top with extra mango cubes for garnish if desired. Serve cold and enjoy this refreshing, creamy tropical dessert - perfect for hot summer days or anytime you’re craving a sweet treat!