Creamy Mango-Heavy Sago Jars with Basil Seeds & Coconut Water Jelly (No Added Sugar)

Name: Creamy Mango-Heavy Sago Jars with Basil Seeds & Coconut Water Jelly (No Added Sugar)
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 50 min
Yield: 6 breakfast jars
Cuisine: Southeast Asian
Ingredients: 500 ml unsweetened coconut water; 2 g agar-agar powder (about 1 tsp, depending on brand strength); Pinch fine salt; 120 g small tapioca pearls (sago); Cold water, for rinsing; 20 g basil seeds; 240 ml water (for soaking basil seeds); 900 g ripe mango flesh (about 3–4 mangoes), divided (most blended, some diced for layering); 400 ml full-fat canned coconut milk; 150 ml coconut cream (from a can); 30 ml fresh lime juice (about 1 lime); 2 g fine salt (about 1/3 tsp); 15 g chia seeds (optional but recommended for extra fiber and body)

A Booth·3 hr 50 min·6 breakfast jars

These pudding-thick mango sago jars are creamy, mango-forward, and naturally sweet—no added sugar, and fully dairy-free with coconut. You’ll fold in tender tapioca pearls for that classic sago bounce, basil seeds for a gentle crunch and extra fiber, then layer in clean-tasting coconut-water jelly cubes for contrast. Built for meal prep, they set up firmly spoonable in the fridge and hold their texture for a few days—perfect as a grab-and-go breakfast or light dessert.

dairy-free
no-added-sugar
meal-prep
fiber-rich

3 hr 50 min total · 30 min prep · 20 min cook · 3 hr rest

390 kcal · 5g protein · 53g carbs · 19g fat total

Saucepan · Large pot · Fine-mesh strainer · Blender · 6 jars with lids

Ingredients

Coconut Water Jelly
•500 ml unsweetened coconut water
•2 g agar-agar powder (about 1 tsp, depending on brand strength)
•Pinch fine salt
Sago + Basil Seeds
•120 g small tapioca pearls (sago)
•Cold water, for rinsing
•20 g basil seeds
•240 ml water (for soaking basil seeds)
Mango-Coconut Pudding Base
•900 g ripe mango flesh (about 3–4 mangoes), divided (most blended, some diced for layering)
•400 ml full-fat canned coconut milk
•150 ml coconut cream (from a can)
•30 ml fresh lime juice (about 1 lime)
•2 g fine salt (about 1/3 tsp)
•15 g chia seeds (optional but recommended for extra fiber and body)

Instructions

Make the coconut water jelly (do this first)

In a small saucepan, whisk together coconut water, agar-agar, and a pinch of salt. Bring to a full boil, whisking, then boil 60 seconds to activate the agar.

Pour into a shallow container (the thinner the layer, the faster it sets). Cool until no longer warm, then refrigerate until fully firm, 45–60 minutes.

Cut into 1–1.5 cm cubes. Keep chilled.

Cook the tapioca pearls (sago)

Bring a large pot of water to a strong boil (use plenty of water so pearls don’t clump). Rain in the tapioca while stirring.

Cook at a lively simmer, stirring every minute, until pearls are mostly translucent with just tiny white centers, 12–18 minutes (timing varies by brand).

Turn off heat, cover, and let sit 5 minutes to finish going clear. When done, the pearls should look glossy and feel springy—not chalky.

Drain and rinse under cold water until cool and no longer sticky. Set aside.

Bloom the basil seeds

Stir basil seeds with 240 ml water. Let stand 10–15 minutes until gelled and plump (they’ll look like tiny black dots with clear halos). Drain any excess water.

Blend the mango-coconut base (mango-heavy + creamy)

Reserve about 150 g mango for dicing (small cubes for layering). Blend the remaining mango with coconut milk, coconut cream, lime juice, and salt until very smooth.

Optional for extra fiber/body: whisk in chia seeds, then let the base sit 10 minutes to lightly thicken.

Assemble pudding-style jars (6 jars)

Fold the cooked sago and bloomed basil seeds into the mango-coconut base. It should look thick and spoonable; if it’s looser than you want, chill 20–30 minutes and it will tighten.

Layer each jar: a spoonful of mango-sago pudding, a scattering of diced mango, a spoonful of coconut-water jelly cubes, then repeat, finishing with more pudding on top.

Chill at least 2 hours before eating. When ready, the jars should hold a mound on a spoon, with distinct jelly cubes and springy pearls.

Storage

Refrigerate up to 3 days. For best texture, keep jelly cubes folded in gently (don’t mash) and keep jars cold before serving.

Notes

No added sugar: rely on very ripe mangoes. If your mangoes are only moderately sweet, increase salt slightly (it boosts perceived sweetness) and add a touch more lime for brightness—don’t add sweetener. For extra fiber without changing flavor, keep the chia in; it also helps the pudding set thicker for “jar spoonability.” To keep the coconut-water jelly cubes extra distinct, cool the sago fully before folding and assemble jars cold.

Ingredients

Coconut Water Jelly

•500 ml unsweetened coconut water

•2 g agar-agar powder (about 1 tsp, depending on brand strength)

•Pinch fine salt

Sago + Basil Seeds

•120 g small tapioca pearls (sago)

•Cold water, for rinsing

•20 g basil seeds

•240 ml water (for soaking basil seeds)

Mango-Coconut Pudding Base

•900 g ripe mango flesh (about 3–4 mangoes), divided (most blended, some diced for layering)

•400 ml full-fat canned coconut milk

•150 ml coconut cream (from a can)

•30 ml fresh lime juice (about 1 lime)

•2 g fine salt (about 1/3 tsp)

•15 g chia seeds (optional but recommended for extra fiber and body)