I love making this Mango Tapioca Pudding, also known as Mango Sago, when I want something refreshing, creamy, and naturally sweet. The juicy mango pairs beautifully with soft, chewy tapioca pearls, while coconut milk brings everything together into a smooth, tropical dessert. I find it perfect for warm days or whenever I crave something light yet satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup small tapioca pearls (sago)
2 ripe mangoes (1 for blending, 1 for chunks)
1½ cups coconut milk (or evaporated milk for a creamier version)
¼ cup condensed milk or sugar (adjust to taste)
½ teaspoon vanilla extract (optional)
Pinch of salt
Cold water and ice for soaking
Directions
Cook the Tapioca:
I bring a pot of water to a boil. I add the tapioca pearls and cook them for 10–15 minutes, stirring occasionally, until they are mostly translucent with a small white center.
I turn off the heat, cover the pot, and let them sit for another 10 minutes until fully translucent. I drain and rinse them with cold water, then keep them in cold water or on ice to prevent sticking.
Make the Mango Mixture:
I blend one mango with coconut milk, condensed milk or sugar, and a pinch of salt until smooth. If I decide to use vanilla extract, I add it at this stage. I taste the mixture and adjust the sweetness as needed.
Assemble:
I drain the cooked tapioca and stir it into the mango mixture. I dice the second mango and fold it in for juicy chunks.
I chill the pudding in the refrigerator for 1–2 hours, or I serve it immediately over ice for a colder dessert.
To serve, I spoon it into glasses or bowls and sometimes garnish it with extra mango cubes, mint leaves, or a drizzle of coconut cream.
Servings and Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 15–20 minutes
Chilling time: 1–2 hours
Total time: About 1 hour 30 minutes (including chilling)
Variations
I like adding pomelo or grapefruit for a tangy twist, inspired by the classic Hong Kong–style mango pomelo sago. The citrus adds a refreshing contrast to the sweetness.
Sometimes I use evaporated milk instead of coconut milk when I want a richer, more dessert-like version.
When I want to keep it vegan, I use plant-based condensed milk or sweeten it with maple syrup instead of regular condensed milk.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. I find that the tapioca thickens as it sits, so I usually stir in a splash of coconut milk or cold water before serving again.
I do not reheat this dessert since I prefer it chilled. If it becomes too thick, I simply loosen it with a little extra milk and stir well before serving.
FAQs
How do I know when the tapioca pearls are fully cooked?
I look for pearls that are mostly translucent. After resting in hot water, they should turn completely clear without any white centers.
Can I use frozen mango?
I can use frozen mango if fresh is not available. I thaw it first and drain any excess liquid before blending to maintain a creamy texture.
Why did my tapioca turn sticky?
If I do not rinse the cooked tapioca with cold water, it can become sticky. I always rinse thoroughly and keep it in cold water until I am ready to mix it in.
Can I make this dessert ahead of time?
I often make it a few hours ahead and let it chill in the refrigerator. I just stir it well before serving and adjust the consistency if needed.
Can I reduce the sweetness?
I can easily reduce the condensed milk or sugar. I always taste the mango mixture before combining it with the tapioca so I can control the sweetness level.
Conclusion
I find this Mango Tapioca Pudding to be one of the easiest and most refreshing tropical desserts I can make at home. The combination of creamy coconut milk, sweet mango, and chewy tapioca pearls creates a beautifully balanced treat. Whether I serve it at gatherings or enjoy it as a personal indulgence, it always brings a bright and satisfying finish to any meal.
📖 Recipe:
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Mango Tapioca Pudding (Mango Sago)
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and creamy Mango Tapioca Pudding (Mango Sago) made with sweet ripe mangoes, chewy tapioca pearls, and rich coconut milk. This tropical dessert is light, naturally sweet, and perfect served chilled.
Ingredients
½ cup small tapioca pearls (sago)
2 ripe mangoes (1 blended, 1 diced)
1½ cups coconut milk (or evaporated milk)
¼ cup condensed milk or sugar (adjust to taste)
½ teaspoon vanilla extract (optional)
Pinch of salt
Water for boiling tapioca
Cold water and ice for soaking
Instructions
- Bring a pot of water to a boil. Add the tapioca pearls and cook for 10–15 minutes, stirring occasionally, until mostly translucent with a small white center.
- Turn off the heat, cover, and let sit for 10 minutes until fully translucent. Drain and rinse with cold water. Keep in cold water or on ice to prevent sticking.
- Blend one mango with coconut milk, condensed milk or sugar, salt, and vanilla extract (if using) until smooth. Adjust sweetness to taste.
- Drain the cooked tapioca and stir it into the mango mixture.
- Dice the second mango and fold it into the pudding.
- Chill in the refrigerator for 1–2 hours or serve immediately over ice.
- Serve in glasses or bowls and garnish with extra mango cubes, mint leaves, or a drizzle of coconut cream if desired.
Notes
Rinse cooked tapioca thoroughly to prevent stickiness.
Frozen mango can be used; thaw and drain before blending.
Adjust sweetness before mixing in the tapioca.
For a richer version, substitute evaporated milk for coconut milk.
Store in an airtight container in the refrigerator for up to 2 days. Stir in extra milk if it thickens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling and Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
