Mango sago pudding is a 4-ingredient, simple, vegan, no-bake dessert. Creamy, dreamy, and packed with tropical flavors, this mango sago dessert is the ultimate summer treat!
Soft, chewy tapioca pearls, luscious mango, and rich coconut milk come together to make this light, refreshing, and irresistible pudding!
The popular Asian dessert is similar to sabudana kheer, with a few differences that make it the yummiest mango coconut sago dessert I’ve had in some time!
If you enjoy quick mango desserts, you'll love this easy 3-ingredient mango mousse, mango coconut panna cotta, and mango icebox cake!
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The Mango Sago Story
The story of the origin of the mango sago dessert goes like this: Wong Wing-chee, the then-head chef of Lei Garden, a famous restaurant chain, invented it in the 1980s for the launch of the Singapore branch.
It’s traditionally made with condensed milk (I left it out), sago, and coconut milk, creating a creamy, almost addictively textured tapioca pudding that’s bursting with unadulterated, intense mango flavor.
This mango sago recipe is my take on it. Not authentic by any means, but just as bright, light, and quick as you would want from a summer or weeknight dessert.
Why You'll Love This Recipe
Simple pantry ingredients and fresh mangoes are all you'll need to make this luscious mango sago.
It's so incredibly easy to make.
It can be made ahead and stored in the fridge, making it perfect for entertaining or prepping in advance.
It's naturally gluten-free and vegan, perfect for anyone with dietary restrictions.
This is sago pudding is a sure shot hit with everyone! Creamy, cool, refreshing - really, what's not to love!
Recipe Ingredients
Sago/ Tapioca pearls: Soft and chewy, tapioca pearls add a fabulous texture to this delicious pudding! You can easily find them in any supermarket or online.
Coconut milk: Full-fat coconut milk works the best here. It gives a rich, creamy flavor to the mango sago.
Mango: Use fresh, ripe mangoes for the best flavor.
Please see the recipe card for full information about ingredients and quantities.
Variations
Flavorings: Vanilla extract would oomph up this sago mango dessert to wow levels. You can also add a pinch of cardamom powder or some crushed saffron!
Toppings: Pistachios were my choice. They almost invariably are. But some toasted almonds on top would be equally brilliant. And if you can catch hold of coconut flakes, then those would be amazing in this mango sago pudding!
How to make Mango Sago Pudding
Step 1: Wash and soak your sago.
Step 2: While the sago is soaking, quickly blend coconut milk, mango, and sugar into a thick, smooth mixture.
Step 3: Taste and adjust for sweetness and consistency. If the mango purée is too thick, splash more milk into it. If it’s too thin, add more mangoes.
Step 4: Refrigerate the mango mixture.
Step 5: Take your soaked sago and add it to a boiling pot of water. Cook till the pearls turn translucent and tender.
Step 6: Drain and run the cooked sago underwater, and then transfer it into a bowl of cold water. Keep aside until ready to use. Drain again before use.
Step 7: Combine the mango mixture and the cooked, cooled, and drained sago.
Step 8: Divide into serving bowls and top with chopped mangoes and a sprinkling of pistachios.
Final step: Dig in (or slide it into the fridge until you’re ready to serve).
Pro Tips
- Soak the pearls for at least half an hour to ensure they cook evenly and much faster.
- The sago pearls can take 15-25 minutes to cook, depending on their size. They are fully cooked when they are clear and translucent with no white center left.
- Do remember to stir the pot. And no, you don’t have to stand on the stovetop. Just come back every few minutes to stir it so nothing sticks to the bottom.
- A tip I learned to make chewy instead of sticky sago is to submerge it in a bowl of cold water after cooking. It gets rid of the external starch.
- Mango sago pudding will stay well for 3 to 4 days in the refrigerator.
Recipe FAQS
Mango sago will last for 3-4 days in the refrigerator. You can also store the cooked sago and mango mixture separately in air-tight containers. Mix them when you're ready to eat.
Sago or tapioca pearls can be hard if they aren't cooked through. When the pearls are translucent and clear, they are cooked.
Sago is very starchy, which is why we need to soak it in cold water as soon as it is done cooking. Then drain it well.
📖 Recipe
Mango Sago Pudding
Ingredients
- 1/2 cup Tapioca pearls/ Sabudana
- 1 cup Coconut milk
- 2 cups Mango cubes
- 2 tbsp Sugar
Garnish
- Mango chunks and Pistachio Optional
Instructions
- Wash the tapioca pearls/ sago well. Soak 30 minutes.
- In a medium-sized saucepan, bring water to a boil. Add the washed tapioca. Stir, and cook for 15-20 minutes, or until the tapioca is completely translucent.
- Drain the cooked tapioca, and rinse in cold water. Transfer it to a bowl of cool water and set aside.
- While the tapioca is cooking, blend together the mango, coconut milk, and sugar, until smooth. Taste and adjust for sweetness.Add more coconut milk if you like a thinner consistency. Add more mango is you like an even thicker consistency.
- Chill this mixture.
- Transfer the chilled mango mixture to a mixing bowl. Drain the cooked and cooled tapioca and add to the bowl. Mix well.
- Spoon into your serving bowls, garnish with mango chunks and some finely chopped pistachio ( completely optional).
- Serve chilled and enjoy!
Video
Notes
- Soak the pearls for at least half an hour to ensure they cook evenly and much faster.
- The sago pearls can take 15-25 minutes to cook, depending on their size. They are fully cooked when they are clear and translucent with no white center left.
- Do remember to stir the pot. And no, you don’t have to stand on the stovetop. Just come back every few minutes to stir it so nothing sticks to the bottom.
- A tip I learned to make chewy instead of sticky sago is to submerge it in a bowl of cold water after cooking. It gets rid of the external starch.
- Mango sago pudding will stay well for 3 to 4 days in the refrigerator.
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