Are you looking for an Asian-inspired mango sago dessert that will give you tropical vibes and be nutritious as well as vegan-friendly?
Hello, Mei Chen here! Let me tell you about this Mango Sago (Tapioca Pudding) Dessert. Back in Sichuan, China, my mother has a Vietnamese friend. She’s the one who introduced me to this wonderful creamy mango dessert that I instantly fell in love with the moment I took a sip.
Mango is a delicious and nutritious tropical fruit that may offer various health benefits, such as improved immunity, digestion, and diabetes prevention.
I love mangoes; they’re my absolute favorite fruit when I was a kid. I love mango dessert so much! But even as I have matured, I still love this tasty fruit. That’s why I always come back to this mango dessert whenever I am missing home, it reminds me of the times when we spend time with our neighbors while enjoying a healthy beverage.
Table of Contents
Mango Sago Recipe (Tapioca Pudding)
What is sago?
According to Wikipedia, sago is an edible starch which is obtained from a palm and is a staple food in parts of the tropics. Sago is a gluten-free, grain-free starch that can be used in baking, mixed with water, or added to desserts. They are round and almost translucent. They are most commonly known as tapioca balls here in the US.
What Is Makes This Sago Dessert Special?
Aside from having the sweet mango, and the tiny chewy sago (tapioca pudding) balls, this lovely treat also contains the creamy but not too sweet pieces of pudding made with coconut milk. I decided to not blend the mango and the coconut pudding together because I prefer it that way.
The mango sago recipe usually contains both coconut milk and condensed milk, but I want this recipe to be dairy-free (thanks to lactose intolerance) that’s why I have created this version that only uses coconut milk. To make it sweet, I chose honey as my natural sweetener. Feel free to experiment and use ingredients that you prefer for this sago dessert. But if you really want the feeling of tropical paradise, I suggest that you do not remove the coconut milk.
Chef’s Notes:
- For best results, use ripe and sweet mangoes like champagne or ataulfo varieties.
- This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Feel free to experiment with other tropical fruits like pineapple or passion fruit for a different twist.
- Ensure the tapioca pearls are fully cooked and translucent before combining with the coconut milk mixture to avoid any chewy texture.
- Make sure that the water is fully boiling before you add the tapioca, then always stir occasionally so that the pearls don’t stick to the pot.
Mango Sago (Tapioca Pudding) Delight
Dive into the tropical flavors with this Mango Sago (Tapioca Pudding) Delight! This creamy, dreamy dessert combines the lusciousness of ripe mangoes with the rich, velvety texture of coconut milk and tapioca pearls. Perfect for a refreshing treat, this recipe is easy to make and sure to impress. Get ready to indulge in a taste of paradise!
4
servings15
minutes20
minutes250
kcal2
hours2
hours35
minutesKeep the screen of your device on
Ingredients
- Tapioca Base
1/2 cup small pearl tapioca
6 cups water
- Coconut Mixture
1 can (13.5 oz) full-fat coconut milk
1/4 cup honey or maple syrup (for a vegan option)
1 tsp vanilla extract
1/4 tsp Diamond Crystal kosher salt
- Mango Topping
2 ripe mangoes, peeled and diced (preferably champagne or ataulfo mangos)
- Optional Garnish
1/4 cup toasted coconut flakes
Alternative Ingredients:
Tapioca: Substitute with chia seeds for a different texture.
Coconut Milk: Use almond milk or soy milk for a lighter version.
Honey: Replace with agave syrup or brown sugar.
Mango: Use peaches or pineapples as an alternative fruit topping.
Directions
- Cooking Tapioca – Bring 6 cups of water to a rolling boil in a large saucepan over high heat. Add the small pearl tapioca and reduce the heat to maintain a simmer. Cook for 15-20 minutes, stirring frequently to prevent sticking until the tapioca pearls turn translucent.
- Draining Tapioca – Pour the cooked tapioca into a fine mesh sieve placed over a colander and rinse under cold water to stop the cooking process and prevent sticking.
- Preparing Coconut Mixture – In the now-empty saucepan, combine the coconut milk, honey (or maple syrup), vanilla extract, and kosher salt. Bring to a boil over high heat while stirring occasionally to dissolve the honey and salt.
- Combining Ingredients – Turn off the heat and stir in the drained tapioca pearls into the sweetened coconut milk mixture until well combined.
- Chilling – Transfer the mixture to a sealed storage container and refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
- Serving – When ready to serve, give the chilled coconut tapioca a good stir to mix in any hardened fat layer on top. Layer the coconut tapioca and diced mango in serving glasses.
- Garnishing – Top with toasted coconut flakes for an added crunch and enjoy!
Equipment
- large saucepan
- fine mesh sieve
- colander
- measuring spoons
- storage container
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 20g
- Vitamin A: 10IU
- Vitamin C: 30mg
- Calcium: 2mg
- Iron: 6mg
So there you have it, dear friends – my Mango Sago Recipe (Tapioca Pudding). I hope this sago dessert brings a little taste of paradise to your kitchen and fills your hearts (and bellies) with joy. Until next time, happy cooking! 🥭✨
FAQs about Mango Sago (Tapioca Pudding) Delight:
Can I use other types of tapioca pearls for this recipe?
While small pearl tapioca is traditional for this dessert, you can experiment with other types of tapioca pearls if you prefer a different texture. Just keep in mind that cooking times and results may vary.
Is this recipe suitable for vegans and those with gluten intolerances?
Absolutely! Our Mango Sago (Tapioca Pudding) Delight is vegan-friendly and gluten-free, making it a versatile option for a wide range of dietary preferences and restrictions.
Can I make this dessert ahead of time?
Yes, you can prepare the coconut tapioca pudding mixture ahead of time and store it in the refrigerator until you’re ready to serve. Just be sure to give it a good stir before layering with the diced mangoes and garnishes.
What if I can’t find ripe champagne or ataulfo mangoes?
While champagne or ataulfo mangoes are ideal for their sweetness and creaminess, you can use other varieties of ripe mangoes if they’re not available. Just aim for mangoes that are ripe and flavorful for the best results.
Can I add other fruits to this recipe?
Absolutely! Feel free to get creative with your fruit choices. Pineapple, peaches, or even passion fruit would all be delicious additions to our Mango Sago (Tapioca Pudding) Delight, adding their own unique flavors to the mix.
How long will leftovers last in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Just keep in mind that the texture of the tapioca pudding may change slightly upon refrigeration, but it will still be delicious!
Can I freeze Mango Sago (Tapioca Pudding) Delight?
While you can technically freeze the coconut tapioca pudding mixture, the texture may change upon thawing, becoming slightly grainy. We recommend enjoying this dessert fresh for the best taste and texture.
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