Coconut Mango Sago Pudding is a beloved Asian dessert that combines the creamy richness of coconut milk with the bright, tropical sweetness of ripe mangoes and the unique texture of chewy sago pearls. Popular in Hong Kong dessert shops and across Southeast Asia, this chilled treat is as refreshing as it is comforting. With its velvety mango puree and delicate, translucent pearls, it’s the perfect light dessert for summer days or as a cool, soothing finish to a spicy meal.

Why You’ll Love This Recipe

Refreshing and light: Ideal for warm weather or as a palate cleanser after a rich meal.
Tropical flavors: The pairing of mango and coconut offers a natural sweetness and creamy body.
Fun texture: Sago pearls add a chewy, tapioca-like texture that bubble tea lovers will recognize and enjoy.
Beautiful presentation: Served in clear glasses or bowls, this dessert is as visually appealing as it is delicious.
Customizable: Adjust sweetness and thickness to your liking, and garnish with fresh fruit or herbs for a personal touch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Small sago pearls (2 mm size, or substitute with tapioca pearls)
Water (for boiling pearls)
Ripe mangoes (1 for puree, 1 for topping)
Coconut milk
Whole milk or evaporated milk (for added richness)
Sweetened condensed milk (adjust to taste)
Salt
Fresh mint (optional, for garnish)

directions

Cook the sago:
- Bring 4 cups of water to a boil in a medium saucepan.
- Add sago pearls and stir to prevent sticking. Boil for 10–12 minutes, stirring occasionally.
- When pearls are mostly translucent with a small white center, turn off the heat.
- Cover and let sit for 5 minutes, until fully translucent.
- Drain and rinse under cold water to remove starch. Keep the pearls in a bowl of cold water until assembling to prevent clumping.
Make mango puree:
- Peel and dice one mango.
- In a blender, combine the diced mango with coconut milk, whole milk (or evaporated milk), sweetened condensed milk, and a pinch of salt.
- Blend until smooth. Adjust sweetness with extra condensed milk or sugar as needed.
- Chill the mango-coconut mixture in the refrigerator.
Assemble the pudding:
- Drain the cooked sago from the cold water.
- Stir the sago into the chilled mango-coconut mixture until evenly combined.
- Dice the second mango into small cubes.
Serve:
- Pour the mango sago pudding into serving glasses or dessert bowls.
- Top with fresh mango cubes.
- Chill for at least 30 minutes before serving.
- Garnish with a mint leaf, if desired.

Servings and timing

This recipe serves 4.

Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Total time: Approximately 1 hour and 5 minutes

Variations

Lychee mango sago: Add chopped canned lychee or lychee syrup to the puree.
Vegan version: Use only plant-based milks such as coconut milk and oat or almond milk.
Mango sago drink: Add more milk to thin the mixture and serve in tall glasses with wide straws.
Layered version: Layer puree, sago, and diced mangoes in parfait-style cups for a visual twist.
Spiced twist: Add a dash of cardamom or a few drops of vanilla extract to the puree for added depth.

storage/reheating

Storage: Store in the refrigerator in an airtight container for up to 2 days.
Do not freeze, as the texture of the sago pearls will degrade.
No reheating needed: This is a chilled dessert and should always be served cold.

FAQs

What is sago?

Sago refers to small, starch-based pearls made from palm starch, similar in texture to tapioca but slightly different in composition.

Can I use tapioca pearls instead of sago?

Yes, small tapioca pearls (2 mm) can be used as a substitute. Cooking times may vary slightly.

How do I keep the sago from sticking?

Rinse cooked sago under cold water and store submerged in cold water until ready to mix with the puree.

Can I make this dessert ahead of time?

Yes, you can make and chill it a few hours in advance. It actually tastes better once the flavors meld.

What’s the best type of mango to use?

Use ripe, sweet mangoes such as Ataulfo, Manila, or Champagne varieties for the best flavor.

Can I make this sugar-free?

Yes, you can skip the condensed milk and sweeten with a sugar-free alternative, adjusting to taste.

What if my pudding is too thick?

Thin it with a little more coconut milk or regular milk until your desired consistency is reached.

Can I serve this warm?

This dessert is traditionally served chilled. Serving it warm would change the flavor and texture profile.

Is this the same as Thai mango sticky rice?

No, this is a drinkable pudding with sago pearls and mango puree, while Thai mango sticky rice uses glutinous rice and coconut cream.

Can I add other fruits?

Yes, feel free to add diced kiwi, dragon fruit, or papaya for additional color and flavor.

Conclusion

Coconut Mango Sago Pudding is a tropical, creamy, and delightfully chewy dessert that feels indulgent yet light. With ripe mangoes, coconut milk, and translucent sago pearls, it’s the kind of sweet that brings instant refreshment and comfort. Whether served in glasses or bowls, for a summer picnic or an after-dinner treat, this easy mango sago recipe is sure to become a go-to favorite for fans of fruity, Asian-inspired desserts.

Coconut Mango Sago Pudding

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Author: Mari
Total Time: 1 hour 5 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This tropical mango sago recipe is a creamy, dreamy dessert made with sago pearls, ripe mango, and coconut milk. A favorite in Asian dessert cafes, this sago pudding dessert is light, refreshing, and perfect for summer. Whether you call it mango tapioca pudding or Asian mango dessert, the smooth mango-coconut base with chewy pearls makes this a must-try coconut mango sago treat!

Ingredients

1/2 cup small sago pearls (or 2mm tapioca pearls)
4 cups water (for boiling sago)
2 ripe mangoes (1 for puree, 1 for topping)
1 cup coconut milk
1/2 cup whole milk (or evaporated milk)
1/4 cup sweetened condensed milk (adjust to taste)
1/4 tsp salt
Fresh mint (for garnish, optional)

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Instructions

1. Cook Sago:
Bring 4 cups of water to a boil. Add sago pearls and stir. Boil for 10–12 minutes, stirring occasionally, until pearls are nearly translucent with a small white dot. Turn off heat, cover, and let sit 5 minutes until fully translucent. Drain and rinse under cold water. Store in cold water until use.

2. Make Mango Puree:
Peel and dice one mango. Blend with coconut milk, whole milk, condensed milk, and salt until smooth. Adjust sweetness if needed. Chill the puree.

3. Assemble Pudding:
Drain the cooked sago and stir into the mango-coconut mixture. Dice the second mango and use it as topping. Pour the pudding into serving glasses or bowls. Top with mango chunks.

4. Chill and Serve:
Refrigerate the pudding for at least 30 minutes before serving. Stir gently and garnish with mint leaves if desired. Serve cold.

Notes

Use very ripe, sweet mangoes (like Ataulfo or Manila) for best flavor.
Substitute whole milk with plant-based milk for a dairy-free version.
This dessert keeps well chilled for 2–3 days.

Prep Time: 20 minutes
chill time: 30 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Stovetop / Chilled
Cuisine: Asian / Southeast Asian