This Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe is an absolute treasure to bring a burst of tropical sunshine to your table. Imagine silky tapioca pearls enveloped in luscious coconut milk, blended perfectly with juicy, ripe mangoes and just the right touch of sweetness. It’s a dessert that screams summer, yet is cozy enough for any time you crave a creamy, fruity delight. Every spoonful tells a story of tropical bliss, and once you dive in, you’ll understand why this recipe is a beloved favorite to share with friends and family.
Ingredients You’ll Need
The beauty of this Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe lies in its simplicity. Each ingredient plays a vital role — from the tiny tapioca pearls giving that delightful chewiness, to the rich coconut milk creating a creamy backdrop, and of course, the star: fresh mango, adding that juicy sweetness and vibrant color.
- Small tapioca pearls (1/2 cup): These create the fun, chewy texture essential for classic sago pudding.
- Ripe mangoes (3 whole, about 1 kg): Choose fragrant, sweet mangoes for that perfect tropical flavor and beautiful golden color.
- Unsweetened coconut milk (200 ml): Provides a creamy, velvety richness that complements the mango’s brightness.
- Sweetened condensed milk (60 ml): Adds sweetness and a luscious note that ties the whole dessert together.
- Vanilla extract (1/2 teaspoon): A subtle touch to enhance all the flavors without overpowering the mango.
How to Make Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe
Step 1: Cook the Tapioca Pearls
Start by bringing 4 cups of water to a full boil in a pot. Only add the mini pearl tapioca once the water is boiling — this keeps them from clumping and ensures even cooking. Stir gently and let it boil again before reducing the heat to a simmer. Cook for about 20 minutes until the pearls become completely translucent, signaling they are perfectly tender. If there’s still a white center, turn off the heat and let them sit covered for another 10 minutes in the hot water.
Step 2: Cool and Rinse the Tapioca
Drain the cooked tapioca and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Then soak them in a bowl of cold water while you prepare the rest — this keeps them bouncy and ready to soak up the creamy mango mixture.
Step 3: Prepare the Mangoes
Peel your ripe mangoes, carefully cutting around the large pit. Reserve a generous handful of nice mango chunks for topping the pudding later, and chop or roughly dice the rest for blending. These fresh mango pieces bring texture and vibrant flavor to every bite.
Step 4: Blend the Mango Coconut Mixture
Place the chopped mango, unsweetened coconut milk, sweetened condensed milk, and vanilla extract in a blender. Blend everything until silky smooth to create the luscious mango base. If you prefer your pudding cold, pop this mixture in the fridge for at least an hour to chill beautifully before combining with tapioca.
Step 5: Combine and Serve
Drain the tapioca pearls from their soaking water and fold them gently into your mango coconut mixture. Scoop the pudding into bowls and crown each serving with fresh mango chunks for that inviting burst of fruitiness and color. Enjoy immediately or chilled — either way, it’s pure tropical magic.
How to Serve Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe
Garnishes
To elevate your Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe, consider a few simple garnishes. A sprinkle of toasted coconut flakes adds a lovely crunch, while a few fresh mint leaves bring a refreshing aroma and popping green color. You might also drizzle a bit more condensed milk on top for extra creaminess and sweetness if that suits your taste!
Side Dishes
This pudding shines as a light dessert after a richly flavored meal — think spicy Asian dishes or grilled seafood. Pair it alongside simple fruit salads or crispy spring rolls to balance warm and cold, savory and sweet elements. It’s a perfect finish to any meal when you want something sweet but not heavy.
Creative Ways to Present
For a stunning presentation, serve the pudding in elegant glass cups to showcase the colorful layers of mango and tapioca. Layering the pudding with diced mango chunks and a dollop of whipped cream or coconut yogurt creates a parfait effect. For parties, consider small mason jars or even hollowed-out mango halves for a playful tropical twist that will wow your guests!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe in an airtight container in the refrigerator. It keeps well for up to 2 days, though the texture of the tapioca may soften slightly over time. Give it a quick stir before serving to redistribute the flavors.
Freezing
Freezing is not ideal for this pudding since tapioca pearls tend to lose their chewy texture when thawed. If you want to prepare in advance, it’s best to prepare the pudding base ahead, but add the cooked tapioca and fresh mango chunks just before serving for the best texture and flavor.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not recommended. If you prefer it warmer, gently warm a small portion on the stove over low heat while stirring, but avoid overheating to prevent the tapioca from becoming mushy or clumping.
FAQs
Can I use canned mango instead of fresh mango?
Fresh mangoes give the best flavor and texture, but if fresh isn’t available, canned mango can work in a pinch. Just be sure to drain them well to avoid extra liquid that might thin out the pudding.
What size tapioca pearls should I use?
Use small-sized or “mini” tapioca pearls for the authentic sago texture — they cook quickly and yield that classic chewy bite that pairs beautifully with the creamy mango mixture.
Is there a vegan way to make this recipe?
Absolutely! Substitute the sweetened condensed milk with a coconut-based condensed milk or sweetened coconut cream to keep it dairy-free and just as dreamy. The rest of the ingredients are already naturally vegan-friendly.
How sweet should the pudding be?
Sweetness really depends on your taste and the ripeness of your mangoes. Start with the suggested amount of condensed milk and adjust to your liking — some mangoes may be so sweet you need less, while others might call for a little extra.
Can I prepare part of this recipe in advance?
Yes! You can cook the tapioca pearls and prepare the mango coconut mixture a day ahead, keeping them refrigerated separately. Combine just before serving for the freshest texture and flavor.
Final Thoughts
This Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe is a total crowd-pleaser, bursting with tropical flavors and that irresistible chewy tapioca charm. It’s simple to make, uses easy-to-find ingredients, and feels like a little celebration in every bowl. I wholeheartedly encourage you to give it a try—you might just find yourself reaching for this vibrant dessert again and again when life calls for a sweet, refreshing escape.
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Mango Sago: Refreshing Mango and Coconut Tapioca Pudding Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Mango Sago is a refreshing and satisfying Asian dessert featuring small tapioca pearls cooked until translucent, blended with ripe mangoes and creamy coconut milk, sweetened with condensed milk and enhanced with vanilla. This delightful pudding is perfect for hot summer days and inspired by the popular Honeymoon Dessert chain.
Ingredients
Main Ingredients
- 1/2 cup small-sized uncooked tapioca (about 60g)
- 3 ripe mangos (about 1 kg)
- 200 ml unsweetened coconut milk (1/2 of a 13.5 oz. can)
- 60 ml sweetened condensed milk (1/4 cup, or more to taste)
- 1/2 teaspoon vanilla extract
Instructions
- Cook the Tapioca: In a pot, bring 4 cups of water to a boil. Once boiling, add the small tapioca pearls and stir. Bring to a boil again, then reduce the heat and simmer for 20 minutes until the tapioca becomes fully transparent. If the tapioca still has a white center after 20 minutes, turn off the heat, cover the pot, and let it sit in the hot water for another 10 minutes to finish cooking.
- Cool the Tapioca: Drain the cooked tapioca and rinse it under cold running water to stop the cooking process and cool them down. Then, soak the tapioca in a bowl of cold water and set aside while you prepare the mango mixture.
- Prepare the Mango: Peel the mangoes and remove the pits. Reserve a large handful of mango chunks for topping the dessert later. The remaining mango flesh will be blended into the pudding base.
- Blend the Mango Mixture: In a blender, combine the coconut milk, sweetened condensed milk, vanilla extract, and the mango flesh. Blend until completely smooth. Transfer this mango-coconut mixture to a large bowl. You may chill this mixture for at least one hour if you prefer the dessert cold.
- Assemble and Serve: When ready to serve, drain the tapioca pearls from the cold water and add them to the mango mixture. Stir gently to combine. Scoop the dessert into individual bowls and top each with reserved fresh mango chunks.
Notes
- Ensure the tapioca is fully transparent before removing from heat to avoid a hard center.
- Chilling the mango mixture before adding tapioca enhances the refreshing quality of the dessert.
- Adjust the amount of condensed milk to your preferred sweetness level.
- Use ripe, sweet mangoes like Ataulfo or Alphonso for best flavor.
- This dessert is best served fresh but can be refrigerated for up to a day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
