Mango Sago (Coconut Tapioca Pudding) Recipe

Introduction

Mango Sago is a refreshing and creamy coconut tapioca pudding that perfectly balances sweetness and tropical flavors. This delightful dessert is easy to make and features soft tapioca pearls paired with juicy mango chunks for a delicious treat.

Ingredients

• 6 cups water
• ⅓ cup small pearl tapioca
• 13.5 ounces full-fat coconut milk
• 2 tablespoons honey (or maple syrup for vegan)
• ½ teaspoon vanilla extract
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 mango (peeled and diced)
• ¼ cup unsweetened toasted coconut flakes (optional)

Instructions

1. Step 1: Bring 6 cups of water to a rolling boil in a large saucepan over high heat.
2. Step 2: Add the small pearl tapioca to the boiling water.
3. Step 3: Lower the heat to maintain a simmer and cook the tapioca for 15 to 20 minutes, stirring frequently to prevent sticking, until the pearls become translucent.
4. Step 4: Drain the cooked tapioca in a fine mesh sieve and rinse under cold water to stop cooking and keep the pearls from clumping.
5. Step 5: In the now-empty saucepan, combine the coconut milk, honey, vanilla extract, and salt. Heat over high heat until it starts boiling, stirring occasionally to dissolve the honey and salt.
6. Step 6: Remove from heat and stir in the drained tapioca pearls.
7. Step 7: Transfer the mixture into a sealed container and chill in the refrigerator for at least 2 hours.
8. Step 8: When ready to serve, stir the chilled sago to mix in any coconut cream that may have solidified on the surface. Dice the mango.
9. Step 9: Layer the coconut sago and diced mango in serving glasses. Sprinkle with toasted coconut flakes if using, and serve immediately.

Tips & Variations

• Use maple syrup instead of honey to make this recipe vegan-friendly.
• Small pearl tapioca works best for the ideal texture; avoid instant or large pearls.
• For extra flavor, add a squeeze of lime juice before serving to brighten the dish.
• To toast coconut flakes, lightly toast them in a dry skillet over medium heat until golden and fragrant.

Storage

Store any leftover mango sago in an airtight container in the refrigerator for up to 2 days. Stir well before serving to reincorporate any separated coconut cream. The tapioca texture is best enjoyed fresh but remains pleasant after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango or frozen mango instead of fresh?

Fresh mango offers the best texture and flavor, but canned or thawed frozen mango can be used in a pinch. Just be sure to drain canned mango well to avoid adding extra liquid.

How do I know when the tapioca pearls are fully cooked?

The small pearls turn translucent with a slightly chewy texture when cooked. Stirring often helps prevent clumping and ensures even cooking. If the tapioca remains opaque or hard in the center, continue simmering and testing every few minutes.

Mango Sago (Coconut Tapioca Pudding) Recipe

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★★★★★

4.7 from 89 reviews

• Author: Mariam
• Total Time: 2 hours 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This refreshing Mango Sago is a creamy coconut tapioca pudding featuring sweet mangoes and a hint of vanilla. Made with small pearl tapioca cooked to translucent perfection, combined with rich full-fat coconut milk, honey, and a touch of salt, this dessert is chilled and served topped with fresh diced mango and optional toasted coconut flakes for added texture. Perfect as a cool, tropical treat with a delightful combination of flavors and textures.

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Ingredients

Scale 1x2x3x

For Tapioca

• 6 cups water
• ⅓ cup small pearl tapioca

For Coconut Milk Pudding

• 13.5 ounces full-fat coconut milk
• 2 tablespoons honey (or maple syrup for vegan option)
• ½ teaspoon vanilla extract
• ⅛ teaspoon Diamond Crystal kosher salt

For Serving

• 1 mango, peeled and diced
• ¼ cup unsweetened toasted coconut flakes (optional)

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Instructions

1. Boil water: Bring 6 cups of water to a rolling boil over high heat in a large saucepan.
2. Add tapioca: Pour the small pearl tapioca into the boiling water carefully.
3. Cook tapioca: Lower the heat to maintain a simmer and cook for 15 to 20 minutes, stirring frequently to prevent sticking, until the tapioca pearls become translucent.
4. Drain tapioca: Pour the cooked tapioca into a fine mesh sieve and rinse under cold water to stop cooking and keep the pearls from sticking.
5. Prepare coconut milk mixture: In the empty saucepan, add full-fat coconut milk, honey (or maple syrup), vanilla extract, and kosher salt.
6. Heat coconut milk: Bring the coconut milk mixture to a boil over high heat, stirring occasionally to ensure the honey and salt dissolve completely.
7. Combine tapioca: Turn off the heat and stir the cooked tapioca pearls into the hot coconut milk mixture until evenly blended.
8. Chill pudding: Transfer the mixture into a sealed container, cover, and refrigerate for at least 2 hours to let the pudding chill and flavors meld.
9. Prepare mango: When ready to serve, remove the chilled pudding from the refrigerator, stir well to break any hardened fat on the surface, and dice the peeled mango.
10. Assemble and serve: Layer the chilled coconut sago pudding and diced mango in serving glasses or bowls. Sprinkle with toasted coconut flakes if desired, and enjoy this tropical dessert.

Notes

• Using small pearl tapioca is essential for the classic texture of this pudding; avoid large pearls.
• Maple syrup can be used as a vegan alternative to honey.
• Stirring frequently during tapioca cooking prevents clumping and sticking.
• Toasted coconut flakes add a nice crunch and enhance coconut flavor, but are optional.
• Chilling the pudding for at least 2 hours improves the texture and taste.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Keywords: Mango sago, Coconut tapioca pudding, Tropical dessert, Coconut milk pudding, Tapioca pearls, Mango dessert