- Rinsing cooked sago removes excess starch and keeps every pearl distinct.
- Use fragrant, fully ripe mangoes because the fruit provides most of the sweetness.
Tropical soft glowDessert · Hong Kong inspired
Mango Lime Coconut Sago
Cold mango coconut cream, bouncy sago pearls, pomelo, lime, and tiny mango cubes in a sunshine glass.
Trend signalViral summer dessertWhy it is trending · Instagram mango sago reel ↗MoodRecipe developed this original version after tracking the wider social food format. It is not a transcription of the linked recipe.
30 minutesRelaxed difficulty4g protein
Why it fits
Silky fruit cream and tiny bouncing pearls create a slow, beautiful dessert built for lingering.
01 Gather
Ingredients
Makes 2 generous servings
- ½ cup small sago pearls
- 2 ripe mangoes
- ¾ cup coconut milk
- ½ cup oat milk
- 2 tbsp condensed coconut milk
- 1 lime
- ½ cup pomelo segments
- Pinch of salt
02 Make
The good part
- 01
Boil sago in plenty of water, stirring often, until mostly translucent; cover off heat 10 minutes, then rinse cold.
- 02
Blend one mango with coconut milk, oat milk, condensed coconut milk, lime zest, and salt.
- 03
Fold the cold sago into the mango base and chill 30 minutes.
- 04
Layer with diced remaining mango and pomelo; finish with lime juice just before serving.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Use oranges, grapefruit, or coconut jelly instead of pomelo.
- Evaporated milk can replace oat milk for a richer dairy version.
Refrigerate for up to 2 days. Stir in a splash of coconut milk if the pearls absorb too much liquid.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
330 calories4g protein5g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
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