Mango Sago Pudding
Mango Sago Pudding is a classic tropical Asian dessert recipe. It is a very creamy, light, and refreshing dessert for hot summer days. This is a super easy and delicious recipe made with juicy mangoes, coconut, and tapioca pearls that will blow your mind!
This mango sago pudding is lightly sweet and looks absolutely gorgeous with beautiful chewy pearls. These little pearls are called tapioca pearls which are available in any asian grocery store.
Make this extremely delicious and luscious dessert for summer get-togethers. Make sure to use very good quality, sweet, and fully ripened mangoes for the best tasting dish.
Mango sago pudding makes a perfect satisfying dessert which is thick and creamy with a beautiful bubbly texture. Soft and tiny tapioca pearls are cooked to perfection and melt in your mouth.
The combination of coconut milk, sweetened milk, fresh mangoes, and tapioca pearls is totally irresistible and addictive. It is a perfect healthy dessert that isn’t too heavy. This mango sago pudding is so easy that I want to make this dessert all summer long 🙂
Table of Contents
Ingredients
- Tapioca pearls
- Mangoes
- Sugar
- Coconut milk
- Milk
Mango Sago Pudding Step By Step Recipe
Cooking Tapioca Pearls
Boil 4 cups of water in a pot on high heat. Lower the heat to medium low and transfer the tapioca pearls.
Stir the pearls in between and cook them until they look translucent for about 17-20 minutes. Turn off the heat.
Leave them in the same pot for another 5-10 minutes by keeping the lid over the pot.
Transfer the pearls to a mesh colander to discard all the water, rinse with some cold water, and set aside.
Cooking The Milk
Boil the regular milk on medium heat in a steel pan.
Lower the heat, transfer the sugar, let it dissolve, and cook until you will find bubbles on the top.
Turn off the heat, transfer coconut milk, mix, and set aside to cool down.
Blend The Mangoes
In a blender jar, add ¾ the parts of mango chunks and save some for garnishing, and prepared milk. Blend everything together into a smooth paste.
Serving
In a large bowl, combine the mango mixture and cooked tapioca together. Divide the mixture into the serving cups and add mango chunks on the top. You can divide some mango mixture in the serving cups, add prepared sago, and add some mango chunks for toppings to make it fancy looking.
Tips For Making Mango Sago Pudding
- Add a lot of water to cook the tapioca pearls. They release a lot of starch into the water.
- Boil the water before adding the tapioca pearls for cooking them. It will help to keep them soft and cook perfectly.
- Do not cook the tapioca for a very long time or they will turn hard.
- You may find some tapioca pearls white and some look translucent. Leaving them in the hot water helps them cook further and turn translucent.
- The cooked tapioca pearls can be kept in cold water for sometime so they will not clump together. Once you are ready to serve, transfer them to the colander until all the water is drained out from them.
- Keep the prepared mango mixture in the refrigerator to serve the mango sago pudding cold.
- Use the sweet variety of mangoes for the best tasting pudding.
Variations
- Make this dessert vegan friendly by simply using 2 cups of coconut milk. Simply blend together some sugar, mangoes, and coconut milk.
- You can skip cooking the milk and simply add coconut milk and 3-4 tbsp condensed milk while blending the mangoes.
- Add ¼ of the milk while blending the mangoes and combine the rest of the milk in the cooked tapioca. Layer the serving cups with some mango mix, then tapioca mix, and add the mango chunks on the top and serve.
How To Store Mango Sago Pudding?
You can store the mango sago pudding in individually sealed jars or a large serving dish for 3 days in the refrigerator.
Prepare the ingredients ahead of time and store them separately in the refrigerator for 3-4 days in an airtight container. Serve them in individual serving cups just before eating!
Other Pudding Recipes To Try:
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Recipe Card
Mango Sago Pudding
Ingredients
- 1/2 cup Tapioca pearls
- 2 large Mangoes diced, divided
- 1/3 cup Sugar
- 1 cup Coconut milk thick
- 1 cup Whole milk
Instructions
Cooking Tapioca Pearls
- Boil 4 cups of water in a pot on high heat. Lower the heat to medium low and transfer the tapioca pearls.
- Stir the pearls in between and cook them until they look translucent for about 17-20 minutes. Turn off the heat.
- Leave them in the same pot for another 5-10 minutes by keeping the lid over the pot.
- Transfer the pearls to a mesh colander to discard all the water, rinse with some cold water, and set aside.
Cooking The Milk
- Boil the whole milk on medium heat in a steel pan.
- Lower the heat, transfer the sugar, let it dissolve, and cook until you will find bubbles on the top.
- Turn off the heat, transfer coconut milk, mix, and set aside to cool down.
Blend The Mangoes
- In a blender jar, add ¾ the parts of mango chunks and save some for garnishing, and prepared milk. Blend everything together into a smooth paste.
Serving
- In a large bowl, combine the mango mixture and cooked tapioca together. Divide the mixture into the serving cups and add mango chunks on the top. You can divide some mango mixture in the serving cups, add prepared sago, and add some mango chunks for toppings to make it fancy looking.
Notes
- Add a lot of water to cook the tapioca pearls. They release a lot of starch into the water.
- Boil the water before adding the tapioca pearls for cooking them. It will help to keep them soft and cook perfectly.
- Do not cook the tapioca for a very long time or they will turn hard.
- You may find some tapioca pearls white and some look translucent. Leaving them in the hot water helps them cook further and turn translucent.
- The cooked tapioca pearls can be kept in cold water for sometime so they will not clump together. Once you are ready to serve, transfer them to the colander until all the water is drained out from them.
- Keep the prepared mango mixture in the refrigerator to serve the mango sago pudding cold.
- Use the sweet variety of mangoes for the best tasting pudding.
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