Description
This Easy Mango Sago recipe features chewy tapioca pearls cooked to perfection and combined with creamy coconut milk and fresh, juicy mango chunks. A refreshing and light dessert that’s simple to prepare in under 20 minutes, perfect for warm days or when you need a quick tropical treat.
Ingredients
Sago and Tapioca Pearls
- 1 cup sago or small tapioca pearls
Coconut Milk Mixture
- 1 can (400 ml / 13.5 oz) full-fat canned coconut milk (not from a box)
- 1/4 cup sugar
Fruit
- 2-3 mangoes, peeled and diced into 1-inch chunks
Instructions
- Cook Sago: Bring a medium pot of water to a rolling boil. Add the sago or mini tapioca pearls and cook for about 10-12 minutes, stirring frequently, until the pearls turn mostly translucent with the occasional small white center remaining.
- Soften Sago: After cooking, cover the pot and remove it from heat. Let the sago rest for 10 minutes to become completely translucent and soft.
- Drain and Rinse Sago: Drain the sago using a fine mesh sieve. Rinse under cold water while stirring constantly to remove excess starch and cool the pearls until they are cool to the touch.
- Prepare Coconut Milk Mixture: While the sago cooks, combine the canned coconut milk and sugar in a large measuring cup or bowl. Whisk thoroughly to dissolve the sugar and remove any clumps.
- Combine Sago with Coconut Milk: Once the sago is fully cooked and cooled, add it to the coconut milk mixture. Mix gently to combine, resulting in a slightly soupy pudding.
- Serve: Spoon the sago coconut pudding into individual cups or bowls. Top generously with the fresh diced mango chunks. Serve immediately so the mango stays fresh and the pudding maintains its texture.
Notes
- Use small or mini tapioca pearls (sago) for best texture in this dessert.
- Full-fat canned coconut milk provides the richest, creamiest flavor; avoid coconut drinks or boxed coconut milk substitutes.
- Rinsing the cooked sago under cold water stops cooking and removes excess starch, preventing clumping.
- For a thicker pudding, reduce the amount of coconut milk slightly or chill before serving.
- Serve immediately for best texture and flavor; leftovers can be refrigerated but the tapioca may thicken and the mango may lose freshness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
