The viral tropical dessert putting tender coconut jelly into mango season

As mango season reaches its peak, desserts built around the fruit are everywhere, but few feel as refreshing as this tropical combination of ripe mango puree, chewy sago and tender coconut jelly made with fresh coconut water. Served chilled and layered with contrasting textures, it is a light yet satisfying treat that captures the flavours of summer in every spoonful.

Ingredients
For tender coconut water jelly
2 cups tender coconut water
2 tbsp sugar (optional)
1 tbsp agar agar powder (or 2 tsp gelatin)
2 tbsp tender coconut flesh, chopped
For mango layer
2 ripe mangoes, blended
2 tbsp sugar (if needed)
2 tbsp fresh cream or coconut milk (optional)
for sago
¼ cup small sago / tapioca pearls
water for boiling
preparation
1. Make tender coconut water jelly
Mix agar agar with ½ cup coconut water
Heat until dissolved
Add remaining coconut water and sugar
Stir in tender coconut flesh
Pour into tray or glasses
Chill until set.

2. Cook sago
Boil water
Add sago and cook till translucent
Drain and rinse under cold water
Keep aside.

3. Prepare mango mix
Blend mango pulp smooth
Add cream or coconut milk for richness if desired
Chill.

4. Assemble
In serving glasses:
Spoon mango puree layer
Add cooked sago
Add cubes/spoonfuls of coconut water jelly
Repeat layers if desired
Top with mango cubes, tender coconut flesh, mint leaves
Chill for 30 minutes before serving.