📋 Mango Sago | Mango Tapioca Pudding

Glass cups of mango sago topped with mango and coconut on a white table.

5 from 3 votes

📋 Mango Sago | Mango Tapioca Pudding

Enjoy a spoonful of sunshine and happiness with this easy Mango Sago that comes together in under 30 minutes! You don't need to be a pro in the kitchen to put together a dessert you know everyone will love! This delicious Mango Tapioca Pudding is layered with fresh mango puree, chewy tapioca in a creamy coconut sauce, and topped with more juicy mango chunks. It's an irresistible dessert so good, your friends & family asking for your recipe!

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: Asian

Servings: servings

Calories: 433kcal

Author: Mikha S.

Ingredients

1 cup mini tapioca pearls*
6 cups water
1 cup unsweetened coconut milk*
3 tablespoons condensed milk*
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 mangos* peeled & cut into 1-inch cubes
2 tablespoons toasted coconut flakes

Instructions

Cook the Coconut Sago

In a pot, bring water to a boil on medium-high heat. Add in tapioca pearls and cook for 15 minutes or until pearls are transparent. Stir occasionally to prevent sticking. Adjust heat if needed to prevent overboiling. If the water looks low, add more water and bring it back to a boil. While the tapioca finishes cooking, make the coconut mixture.
In a large bowl, combine coconut milk, condensed milk, vanilla, and salt until salt is dissolved. Set aside.
Drain tapioca and run under cold water until the excess residue is washed off and tapioca is cold. Pour drained tapioca into the bowl with the coconut mixture and stir well.

Make the Mango Puree

Add mango cubes to a blender, reserving a little for garnish. Blend mangos until smooth to create a mango puree. Set aside.

Assemble Mango Sago

The extra fun part! You can combine the coconut tapioca mixture with the mango sago for a time-saving version.
If you're feeling fancy and have a little extra time, you can create eye-catching layers for presentation.
Layer 1: Mango puree
Layer 2: Tapioca pearls in coconut milk
Layer 3: Mango chunks & toasted coconut flakes
Enjoy!

Notes

Mangoes: My favorite is ripe alphonso mangoes because they tend to be sweeter than other varieties. Reach for ripe mangoes for a more intense mango flavor!
Mini Tapioca Pearls: I tested different brands for this recipe and highly recommend this brand. It comes out perfectly chewy when cooked properly and doesn't smell like plastic when cooked, unlike some other brands.
Unsweetened Coconut Milk: Unsweetened coconut milk gives you more control of how much sugar goes in your dessert. If you only have regular coconut milk, you can reduce the condensed milk if you don't like your dessert too sweet.
Condensed Milk: I tend to not make my desserts too sweet, but feel free to adjust this recipe to your tastebuds! If you're sensitive to sugar and your mangoes are extra sweet, you can also reduce the condensed milk.

Nutrition