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).
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About Mango Sago
Mango Sago is a popular Asian dessert that originated in Hong Kong and is now commonly found in many parts of Asia.
It is made with diced fresh mangoes, 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 mango sago recipe is vegetarian and gluten-free. You can easily double or triple it.
If you like this recipe, you can also try my other mango recipes
- Mango Matho
- Mango Banana Smoothie
- Mango Magic Tropical Smoothie
- Mango Overnight Oats
- Mango Coulis
- Mango Chia Pudding
- Mango Kulfi
- Mango Jam
- Mango Pico De Gallo
- Mango Frooti
Ingredients
Sago Pearls – Use small sago pearls (mini tapioca pearls) for this dessert.
Mangoes – The best mangoes to use for making this mango dessert 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.
Once the water comes to a boil, add ½ cup of mini sago pearls and stir well.
Reduce the heat to low.
Cook uncovered for 20 minutes until the sago 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 sago pearls 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 ripe mangoes
- ½ cup unsweetened coconut milk
- ¼ cup sweetened condensed milk
- ½ teaspoon of vanilla extract
to a blender and blend until smooth.
Assemble The Dessert
Transfer the mango mixture to a large mixing bowl.
Drain the sago 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 fresh mango chunks.
Serve chilled.
Frequently Asked Questions
Yes, you can use coconut cream instead of coconut milk, but coconut cream will result in a thicker, richer, and creamier texture.
Yes, you can use canned mango, but fresh mango is preferred for the best flavor and texture.
Yes, you can replace mangoes with berries like strawberries, raspberries, blueberries, etc. Stone fruits like peaches, apricots etc can also be used. You can also add pomelo pulp along with mangoes and make mango pomelo sago pudding.
Serving Suggestions
Creamy mango sago pudding is a great summer dessert. Serve it well chilled for the best taste. This dessert tastes the best the next day as the coconut and mango flavour meld together very well. So try to make a day in advance.
Elevate its mango flavor by topping the dish with juicy mango slices or mango chunks.
For an extra punch of mango goodness, drizzle mango puree over it.
Storage Suggestions
Mango coconut tapioca pudding 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
Creamy Mango Sago Recipe (Coconut Tapioca Pudding)
Ingredients
- 4 cups water
- ½ cup small sago pearls (tapioca pearls)
- 2 cups chopped ripe mangoes (divided)
- ½ cup unsweetened coconut milk
- ¼ cup sweetened condensed milk
- ½ teaspoon vanilla extract
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 sago pearls and stir well.
- Reduce the heat to low.
- Cook uncovered for 20 minutes until the sago 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 sago 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 sago 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.
Did you make this recipe? Let me know!