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    Whisk Affair » Recipes » Global Desserts » Creamy Mango Sago (Coconut Tapioca Pudding)

    Published: May 5, 2023 | Last Updated On: May 7, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Creamy Mango Sago (Coconut Tapioca Pudding)

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    Jump to Recipe

    Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia. It is a refreshing coconut milk tapioca pudding with juicy chunks of mangoes. Serve it chilled on a hot summer day (vegetarian, gluten-free).

    If you like this recipe, you can also try Mango Matho, Mango Banana Smoothie, Mango Magic Tropical Smoothie, and Mango Overnight Oats.

    Mango sago served in a bowl.
    Jump to:
    • About Mango Sago
    • Ingredients
    • How To Make Mango Sago
    • Frequently Asked Questions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Mango Sago

    Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia.

    It is made with diced fresh mango, small tapioca pearls (sago), and sweetened coconut milk or cream.

    Mango sago pudding is best served chilled as a dessert after a satisfying meal on a hot summer day. You can also serve this as a dessert for summer house parties, get-togethers, or potlucks.

    This recipe is vegetarian and gluten-free. You can easily double or triple it.

    Ingredients

    Sago Pearls – Use small sago pearls for this dessert.

    Mangoes – The best mangoes to use for making mango sago are those that are ripe, sweet, juicy, and have a smooth texture.

    In Asia, where mango sago is commonly made, the most commonly used mango variety is the Manila mango, also known as the Ataulfo mango or Honey mango. This variety of mango has a rich, creamy, and sweet flavor that is perfect for making desserts.

    Indian mango varieties such as Alphonso and Kesar are also great for this recipe.

    Coconut Milk – You can use homemade coconut milk or buy a Tetra pack or a can.

    Condensed Milk – Sweetened condensed milk adds to the richness and sweetness of the dessert.

    Vanilla Extract – Use a high-quality extract for the best taste and flavor.

    How To Make Mango Sago

    Cook The Sago Pearls

    Bring 4 cups of water to a boil in a pot over medium-high heat. 

    Water boiling in a pan.

    Once the water comes to a boil, add ½ cup of mini tapioca pearls and stir well.

    Tapioca pearls added to the pan.

    Reduce the heat to low.

    Cook uncovered for 20 minutes until the tapioca becomes completely transparent, stirring a few times. If they are still not transparent after 20 minutes, cover the pot and simmer for another 10 minutes.

    Cooked sago pearls.

    Drain the cooked tapioca in a fine-mesh strainer and rinse with cold water.

    Adding cooked tapioca to cold water.

    Soak them in 3-4 cups of ice-cold water and set aside.

    Soaked tapioca pearls.

    Blend The Mangoes

    Add

    • 1 and ½ cups of chopped mangoes
    • ½ cup unsweetened coconut milk
    • ¼ cup sweetened condensed milk
    • ½ teaspoon of vanilla extract

    to a blender and blend until smooth. 

    Mangoes, coconut milk, condensed milk and vanilla extract added to a blender.
    Smooth mixture made.

    Assemble The Dessert

    Transfer the mango mixture to a large mixing bowl.

    Mango mixture transferred to a large bowl.

    Drain the tapioca and add to the mango mixture and mix well.

    Tapioca pearls added to the bowl.

    Chill the dessert for 1-2 hours.

    Scoop the chilled mixture into small serving bowls and top with the reserved ½ cup of mango chunks.

    Serve chilled.

    Ready mango sago served in a bowl.

    Frequently Asked Questions

    Can I use coconut cream instead of coconut milk?

    Yes, you can use coconut cream instead of coconut milk, but coconut cream will result in a thicker, richer, and creamier texture.

    Can I use canned mango to make mango sago?

    Yes, you can use canned mango, but fresh mango is preferred for the best flavor and texture.

    Storage Suggestions

    Mango sago can be prepared ahead of time and can be stored in an airtight container for 2-3 days.

    Use a clean and dry spoon for every use, and close the lid tightly before storing it again.

    I do not recommend freezing it.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia. It is a refreshing coconut milk tapioca pudding with juicy chunks of mangoes. Serve it chilled on a hot summer day (vegetarian, gluten-free).

    Creamy Mango Sago Recipe (Coconut Tapioca Pudding)

    Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia. It is a refreshing coconut milk tapioca pudding with juicy chunks of mangoes. Serve it chilled on a hot summer day.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Asian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Cooling Time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 6 people
    Calories: 162kcal
    Author: Neha Mathur

    Ingredients 

    • 4 cups water
    • ½ cup small sago pearls
    • 2 cups chopped ripe mangoes (divided)
    • ½ cup unsweetened coconut milk
    • ¼ cup sweetened condensed milk
    • ½ teaspoon vanilla extract
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    Instructions

    Cook The Sago Pearls

    • Bring water to a boil in a pot over medium-high heat. 
    • Once the water comes to a boil, add tapioca pearls and stir well.
    • Reduce the heat to low.
    • Cook uncovered for 20 minutes until the tapioca becomes completely transparent, stirring a few times. If they are still not transparent after 20 minutes, cover the pot and simmer for another 10 minutes.
    • Drain the cooked tapioca in a fine-mesh strainer and rinse with cold water.
    • Soak them in 3-4 cups of ice-cold water and set aside.

    Blend The Mangoes

    • Add 1 and ½ cups of chopped mangoes, coconut milk, condensed milk, and vanilla extract to a blender and blend until smooth. 

    Assemble The Dessert

    • Transfer the mango mixture to a large mixing bowl.
    • Drain the tapioca and add to the mango mixture and mix well.
    • Chill the dessert for 1-2 hours.
    • Scoop the chilled mixture into small serving bowls and top with the reserved ½ cup of mango chunks.
    • Serve chilled.

    Notes

    This recipe can be easily doubled or tripled.

    Nutrition

    Calories: 162kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 45mg | Potassium: 193mg | Fiber: 2g | Sugar: 15g | Vitamin A: 629IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 0.4mg
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