Description
Mango Sago Pudding is a tropical, refreshing dessert made with sweet mango, creamy coconut milk, and chewy sago pearls (mini tapioca). It’s lightly sweet, naturally gluten-free, and perfect for cooling down on warm days or capping off a spicy meal.
Ingredients
Scale
- ½ cup small sago pearls (tapioca pearls)
- 2 ripe mangoes, peeled and diced (reserve some for garnish)
- 1 cup coconut milk (or evaporated milk for a richer taste)
- ¼ cup condensed milk or sugar (adjust to taste)
- ¼ cup water (for blending mango)
- Pinch of salt (optional)
- Ice cubes or crushed ice (optional, for serving)
- Mint leaves or toasted coconut for garnish (optional)
Instructions
- Cook Sago: Bring a pot of water to a boil. Add sago pearls and cook for 10–15 minutes, stirring often, until mostly translucent. Turn off heat, cover, and let sit for another 10 minutes. Rinse under cold water and drain.
- Blend Mango: Blend mango with ¼ cup water until smooth. Set aside ¼ cup diced mango for garnish.
- Mix: In a large bowl, combine coconut milk, mango purée, condensed milk (or sugar), and a pinch of salt. Stir in cooked sago.
- Chill: Refrigerate for at least 1 hour before serving.
- Serve: Spoon into bowls or cups, top with diced mango and optional mint or toasted coconut. Add ice if desired.
Notes
For best texture, don’t overcook the sago — it should still have a slight bite. You can use canned mango pulp if fresh mangoes aren’t available. This pudding thickens in the fridge, so thin with extra coconut milk if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 3/4 cup)
- Calories: 220
- Sugar: 18g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: mango sago pudding, tropical dessert, asian mango dessert, tapioca pudding, coconut mango sago