Description

A refreshingly tropical Asian dessert made with ripe mangoes, chewy sago pearls, and a creamy coconut base—perfect for hot days, summer gatherings, or anytime you want a taste of sunshine.

Ingredients

2 ripe mangoes, peeled and diced (reserve some for topping)
1/2 cup small sago pearls
1 cup coconut milk
1/2 cup evaporated milk
2–4 tbsp sugar (adjust based on mango sweetness)
4 cups water (for boiling sago)
Optional: pomelo pulp, mint leaves, toasted coconut, chia seeds

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Instructions

Boil 4 cups of water and add sago pearls. Cook for 10–15 minutes, stirring occasionally, until mostly translucent. Let sit off heat for a few minutes, then drain and rinse under cold water. Set aside.
Blend most of the mangoes into a smooth purée. Taste and blend in sugar if needed.
In a large bowl, combine mango purée, coconut milk, evaporated milk, and remaining sugar (if using). Stir well to create a creamy base.
Fold in the cooled sago pearls, ensuring even distribution. Cover and chill for at least 2 hours in the refrigerator.
Spoon into individual bowls or glasses. Top with reserved mango cubes and optional garnishes before serving.

Notes

Can be made dairy-free by replacing evaporated milk with additional coconut milk or non-dairy milk.
Best enjoyed chilled and within 2 days of making.
Layer in glasses for parfait presentation or freeze slightly for a semifreddo twist.