National Dish Vietnam: Che Xoai (Recipe)
In this article
Discover Che Xoai, Vietnam’s irresistible mango dessert! This cooling sweet treat brings together juicy ripe mango, silky coconut milk and chewy tapioca pearls for a spoonful of pure sunshine. Light, fragrant and a doddle to make, it is the perfect finish to a hearty meal or a refreshing pick-me-up on a sweltering summer’s day. Let the bright, tropical flavours of Vietnam brighten your kitchen.
About Che Xoai
Che Xoai is a traditional Vietnamese dessert that captures the sweet, juicy flavour of mango in the most wonderful way. It is hugely popular not only with locals but also with travellers, who are won over by its delicious pairing of fresh fruit and coconut milk. This dessert is perfect for hot summer days or as the finishing touch to a savoury meal. Best of all, Che Xoai is simple to prepare and calls for just a handful of ingredients, making it an ideal recipe even for kitchen beginners.
Ingredients (serves 1–2)
- 2 ripe mangos
- 200 ml coconut milk
- 100 g sugar
- 50 g tapioca pearls
- 250 ml water
- A pinch of salt
- Fresh mint leaves, to garnish
Shopping for the ingredients
Shopping for Che Xoai is simple and stress-free. Choose ripe mangos to get the sweetest, juiciest fruit. Be sure to pick up good-quality coconut milk and tapioca pearls so you achieve the best texture and flavour. Sugar and a pinch of salt are likely already to hand in any well-stocked kitchen. Most of these ingredients are easy to find in a regular supermarket or an Asian grocery.
Preparing the dish
First, peel and stone the mangos, then cut the flesh into small cubes. Bring the water to the boil and add the tapioca pearls. Let them cook for about 10 minutes, until they turn translucent, then drain and set aside. Make sure all the other ingredients are within easy reach before you begin, so the dish comes together quickly and smoothly.
Step-by-step instructions
- Tip the mango cubes into a bowl.
- Heat the coconut milk and sugar in a pan until the sugar has fully dissolved, then add a pinch of salt.
- Stir the cooked and drained tapioca pearls into the coconut milk mixture.
- Combine the mango, coconut milk and tapioca well, then chill in the fridge for at least 30 minutes.
- Decorate the Che Xoai with fresh mint leaves and serve well chilled.
Gluten-free / lactose-free version
This dessert is naturally gluten-free and can easily be made lactose-free, as long as you make sure the coconut milk contains no dairy additions. When buying the tapioca pearls, check that they are labelled gluten-free to avoid any risk of cross-contamination. That way everyone at the table can enjoy this fresh, fruity treat without a second thought.
Tips for vegans and vegetarians
Che Xoai is an ideal vegan dessert, since it contains no animal products at all. Use pure coconut milk and fresh fruit to keep the recipe plant-based from start to finish. For a strictly vegan version, also take care to choose a sugar that has not been refined with bone char. With these small swaps, the dessert suits every kind of diet beautifully.
More tips and tricks
To make the flavour of Che Xoai even more intense, add a few drops of vanilla extract to the coconut milk. You can also stir in a handful of finely chopped fresh fruit, such as strawberries or kiwi, to give the dessert extra flavour and a little more texture. These touches turn a simple pudding into something that feels really special.
Adapting the recipe to your taste
The Che Xoai recipe is easy to adjust to suit personal preferences. For those with a sweeter tooth, the amount of sugar can be increased to taste. If you prefer something lighter, simply use less coconut milk or replace some of it with lightly sweetened soya milk. This way you can fine-tune the dessert until it is exactly to your liking.
Ingredient substitutions
If you do not have mangos to hand, pineapple or peaches make a lovely stand-in. The texture and flavour of the dessert will change a little, but it will still taste delicious. Tapioca pearls can be swapped for chia seeds if tapioca is unavailable — much like the soaked pearls that lend their bounce to Banh Lot Nuoc Dua. Substitutions like these help you adapt the recipe to what is in season.
Drink pairing ideas
Che Xoai pairs perfectly with a wide range of drinks. A cold iced tea or a glass of lemon water makes for a refreshing accompaniment. For an authentically Vietnamese experience, serve the dessert alongside a Vietnamese iced coffee — or go all out with a rich Ca Phe Trung, the famous egg coffee. A cooling drink balances the sweetness beautifully.
Serving and presentation ideas
An attractive presentation makes Che Xoai even more tempting. Serve the dessert in small glasses or bowls and decorate it with fresh mint leaves. A scattering of toasted coconut flakes on top adds a lovely crunch and a wonderful aroma. Arranged neatly, this simple dessert looks every bit as inviting as it tastes.
A bit of history
Che Xoai belongs to Vietnam’s broad family of che desserts, a category of sweet dishes often built around coconut milk and beans. These puddings are frequently prepared at street markets and in home kitchens alike, sitting comfortably beside sweet treats such as Banh Bo and Banh Dau Xanh. Mango grows widely across many regions of Vietnam, providing the foundation for this refreshing and easy-to-make dessert — a charming example of Vietnamese cuisine.
More recipe ideas
Summary: Che Xoai
Che Xoai is a simple, refreshing and utterly delicious Vietnamese dessert that brings together the flavours of ripe mango and creamy coconut milk to perfection. It offers an ideal way to enjoy a taste of Vietnam, whether you are a seasoned cook or just starting out. Experiment with the ingredients and serving suggestions to create your perfect Che Xoai and impress your guests with a little bowl of tropical sunshine.
