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Mango Sago (Coconut Tapioca Pudding) Recipe

★★★★★

4.7 from 89 reviews
  • Author: Mariam
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

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Find it online: https://aromaofgrandma.com/mango-sago-coconut-tapioca-pudding-recipe/