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
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1/2 cup small sago pearls (or 2mm tapioca pearls)
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4 cups water (for boiling sago)
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2 ripe mangoes (1 for puree, 1 for topping)
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1 cup coconut milk
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1/2 cup whole milk (or evaporated milk)
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1/4 cup sweetened condensed milk (adjust to taste)
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1/4 tsp salt
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Fresh mint (for garnish, optional)
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
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Use very ripe, sweet mangoes (like Ataulfo or Manila) for best flavor.
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Substitute whole milk with plant-based milk for a dairy-free version.
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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
