Earlier this week, I was delighted to find a box of fresh honey mangos from an Asian shop. Perfectly ripe yet still firm, they had that vibrant yellow colour I absolutely adore. When I blended them into a mango and yoghurt smoothie yesterday, I could tell just how fresh they were – beautifully sweet with that hint of tanginess that makes mango so special. Straight away, I knew that I wanted to make a pudding with them, something a little different from the Mango Sago Pudding with Pomelo I’ve shared before. So I went with Mango Sago with Coconut Jelly – a twist that brought new excitement to the table.
This pudding recipe is not only fruity and refreshing but also full of interesting textures, from the chewy sago pearls to the silky and slightly crunchy coconut jelly, and juicy chunks of mango. It’s become a family favourite in our home – light enough for warm days, yet indulgent enough to feel like a proper treat. If you love mango sago but fancy trying it with a twist, I really recommend going this version a go.
Making coconut jelly from scratch
While you can easily buy ready-made coconut jelly from the shop, I like to make it myself. It’s surprisingly simple and adds such a lovely homemade touch to the pudding. Start by emptying a can of coconut milk into a saucepan. Sprinkle in some sugar and agar powder, then let the pan sit for 10 minutes.
Once rested, slowly bring the mixture to the boil over medium heat, stirring constantly to prevent sticking. As soon as it starts bubbling, take it off the heat and pour into a glass container to set. It will firm up quickly once cool, then I pop it into the fridge until I’m ready to assemble the pudding.
Cook sago for the pudding
Next comes the sago. Bring a small pot of water to the boil and stir in the tapioca pearls. Reduce the heat to low and simmer gently for around 12 minutes, stir occasionally. Then turn off the heat and let the pearls sit in the pot for further 10 minutes to cook through. Rinse the sago under cold running water to stop the cooking process and remove any excess starch. Drain well and set aside in a bowl, this forms the chewy base of the Mango Sago with Coconut Jelly.
Coconut soup base
The coconut soup ties all the ingredients together. I use another can of coconut milk but thin it with an equal amount of coconut water so the final pudding doesn’t turn out too rich, especially when paired with the jelly. I also add some condensed milk for sweetness and, if I have it, a couple of pandan leaves for their lovely aroma. Gently heat the mixture until the condensed milk dissolves and it starts to bubble lightly, then remove from the heat and pour into a jug to cool.
Time to add the star – Mango!
Once everything has cooled and the jelly is firm, it’s time for the star ingredient: mango. Peel and dice the mango into small cubes – the colour alone will make you smile.
Then, in a large mixing bowl, combine the mango cubes, sago pearls and coconut jelly (cut into small squares). Pour the cooled coconut soup over the top and give it a gentle stir.
Chill and serve
This Mango Sago with Coconut Jelly pudding really shines after a couple of hours in the fridge. Letting it chill brings out all the flavours and gives it that lovely, refreshing quality that’s just perfect for hot summer days. It’s such a simple recipe, but it delivers so much – freshness, texture and tropical sweetness in every spoonful.
If you’re looking for a new way to enjoy mango sago, I highly recommend trying this version with coconut jelly. It’s quickly become a go-to summer dessert in our house and I hope it’ll be the same for you too.
Mango Sago with Coconut Jelly (Chè Xoài Thạch Dừa)
Description
This Mango Sago with Coconut Jelly (Chè Xoài Thạch Dừa) is a refreshing dessert made with sweet ripe mangoes, chewy tapioca pearls, and smooth homemade coconut jelly, all brought together in a lightly sweetened coconut soup. It’s fruity, creamy and packed with delightful textures – perfect for cooling down on a warm summer day.
Ingredients
For the coconut jelly
For the sago pearls
For the coconut soup base
For the mango
Instructions
-
Make the coconut jelly
- In a saucepan, combine coconut milk, agar powder and sugar. Let sit for 10 minutes.
- Stir continuously over medium heat until it comes to a boil.
- Pour into a glass container and let it set.
- Once cool, refrigerate.
-
Cook the sago
- Bring water to boil in a small pot.
- Add sago pearls and stir.
- Simmer on low heat for 12 minutes, then turn off the heat and leave to sit for 10 more minutes.
- Rinse under cold water and drain well.
-
Prepare the coconut soup base
- In a saucepan, combine coconut milk, coconut water, condensed milk and pandan leaves (if using).
- Heat gently, stirring until the condensed milk is fully dissolved.
- Remove from heat and cool.
-
Assemble the pudding
- Dice the mango and cut the set coconut jelly into cubes.
- In a large mixing bowl, combine mango cubes, sago pearls and jelly.
- Pour in the cooled coconut soup and mix gently.
-
Chill and serve
- Refrigerate for at least 2 hours.
- Serve chilled in glasses or bowls for a refreshing summer treat.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 376.51kcal
- % Daily Value *
- Total Fat 24.03g37%
- Saturated Fat 20.84g105%
- Cholesterol 4.05mg2%
- Sodium 83.27mg4%
- Potassium 548.03mg16%
- Total Carbohydrate 41.41g14%
- Dietary Fiber 2.05g9%
- Sugars 25.98g
- Protein 4.17g9%
- Vitamin A 54.65 mcg
- Vitamin C 33.23 mg
- Calcium 78.31 mg
- Iron 4.06 mg
- Vitamin D 0.02 mcg
- Vitamin E 0.77 mg
- Vitamin K 3.6 mcg
- Thiamin 0.07 mg
- Riboflavin 0.11 mg
- Niacin 1.3 mg
- Vitamin B6 0.15 mg
- Folate 54.73 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 154.86 mg
- Magnesium 73.35 mg
- Zinc 0.85 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
