Mango sago, also known coconut tapioca pudding, is a popular dessert throughout East and Southeast Asian. It's creamy, refreshing, lightly sweetened, and topped with chunks of sweet mangoes. A quick and easy dessert to make for the summer using only 4 ingredients, and it's naturally vegan friendly, gluten free, and dairy free! For a healthier, low-carb alternative, try our mango chia pudding instead. If you're a pomelo fan, this mango pomelo sago drink is a must try!
3tablespoonsgranulated sugaror to your preference (honey is a great alternative if you prefer)
2ripe mangoespeeled and diced (more or less to your preference; we recommend yellow/champagne mangoes)
Instructions
Cook the sago pearls:Bring a pot of water to a boil and add the sago pearls to the boiling water while stirring.*Make sure to use at least a 3 quart pot and at least 5 to 6 cups of water because the sago pearls expands and absorb the water as they're cooking and the water will become thicker as the starches are released.*
Keeping the water at a high simmer, allow the sago pearls to cook for about 10 to 15 minutes, or according to the package instructions, until most of the sago pearls only have a tiny white dot in the middle. Make sure to stir frequently.
Make the sweetened coconut milk:While sago pearls are cooking, combine the full fat coconut milk and sugar in a mixing bowl. Mix until the sugar is dissolved. Set aside or refrigerate until needed.
Strain and rinse:Once the sago is cooked, strain the sago pearls using a mesh strainer, and thoroughly rinse the sago with cold water until completely cooled. The sago pearls should become completely clear after rinsing. Drain well.
Assemble:Add the sago pearls to the prepared sweetened coconut milk and stir until the pearls are loosened up and well combined with the coconut milk.
Portion the coconut sago into serving cups or bowls and top with mangoes. Alternatively, you could puree some extra mango to place at the bottom of your cup, gently add the coconut sago on the puree, and top with mangoes. This presentation will give you a layered look.
Notes
Please refer to the post above for step by step photo reference, tips, FAQ, and more!
If you prefer a thicker, pudding like consistency - Allow the coconut sago to sit in the fridge for at least 2 to 4 hours or overnight before serving. Top with mangoes after.
If you need a guide on cutting mangoes, we've shared 2 ways you can cut mangoes for mango sago in the post above - with step by step photo reference.