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Recipe  •  6 July 2023


Creamy Mango Coconut Sago

This is not a traditional Vietnamese dessert, but it’s a new family favourite recipe I just had to include in this book.

This is sure to satisfy a dessert craving, and it’s perfect in summer when mango season is in full force. The slight tartness from the mango combined with the creamy coconut and the delicate texture of the sago is a crowd pleaser.

Serves 6 adults


  • 2 litres water
  • 1 cup sago pearls
  • 3 cups finely chopped mango (approximately 2 large mangoes)
  • ¾ cup premium coconut milk
  • 1 tablespoon coconut sugar or white sugar (optional and might depend on sweetness of the mangoes)


  1. Bring the water to a boil in a large pot.
  2. Add the sago, mixing thoroughly, then reduce the heat to medium-low and cook for 8 minutes, constantly stirring, until the sago is translucent.
  3. Turn the heat off, cover the pot with a lid and let sit for 5 minutes.
  4. Strain the sago pearls and run under cold water until cool, then set aside.
  5. Combine 1 ½ cups of the chopped mango and ¼ cup coconut milk in a separate bowl and blend until smooth with a stick blender.
  6. Stir the sago pearls into the mango mixture until well combined.
  7. Combine the rest of the coconut milk and the sugar and mix until the sugar has dissolved.
  8. To serve, layer a few spoonfuls of sago, a few spoonfuls of coconut milk and a few pieces diced mango into a glass. Repeat until the glass is filled, topping with any remaining mango – then enjoy!

Tommy’s tip

Some sago pearls are larger than others, depending on the brand. Larger will take longer to cook. 

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My Family Kitchen
From MasterChef favourite, dad and teacher Tommy Pham, this book – jam-packed with 60 recipes and fun kitchen activities – will help families to develop a love of food through cooking and play.
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