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 (vegetarian, gluten-free).

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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.

Prep Time5

Cook Time25

Cooling Time2

Total Time2 30

Course: Dessert

Cuisine: Asian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

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

US Customary - Metric

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, 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.
Check for the sweetener and add more if needed.
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.
Note - You can add a few ice cubes to each bowl just before serving.
Serve chilled.

Video

Notes

If mangoes are not in season, then use 1 cup of mango puree in place of 1 and ½ cups of chopped mangoes while blending. You can either use canned mango puree or use frozen homemade puree. Skip topping the dessert with fresh mango pieces.

Nutrition