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
