{"id":29419,"date":"2023-07-03T12:20:22","date_gmt":"2023-07-03T06:50:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=29419"},"modified":"2024-07-17T13:13:20","modified_gmt":"2024-07-17T07:43:20","slug":"mango-sago-dessert-tapioca-pudding","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mango-sago-dessert-tapioca-pudding\/","title":{"rendered":"Mango Sago Pudding"},"content":{"rendered":"\n

Mango sago pudding<\/strong> is a 4-ingredient<\/em>, <\/strong>simple, vegan, no-bake dessert. Creamy, dreamy, and packed with tropical flavors, this mango sago dessert is the ultimate summer treat!<\/p>\n\n\n\n

\"Mango<\/figure>\n\n\n\n

Soft, chewy tapioca pearls, luscious mango, and rich coconut milk come together to make this light, refreshing, and irresistible pudding!<\/p>\n\n\n\n

The popular Asian dessert is similar to sabudana kheer<\/a>, with a few differences that make it the yummiest mango coconut sago dessert I\u2019ve had in some time!<\/p>\n\n\n\n

If you enjoy quick mango desserts, you'll love this easy 3-ingredient mango mousse<\/a>, mango coconut panna cotta<\/a>, and mango icebox cake<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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The Mango Sago Story<\/h2>\n\n\n\n

The story of the origin of the mango sago<\/a> 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.<\/p>\n\n\n\n

It\u2019s traditionally made with condensed milk (I left it out), sago, and coconut milk, creating a creamy, almost addictively textured tapioca pudding that\u2019s bursting with unadulterated, intense mango flavor.<\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

\"Mango<\/figure>\n\n\n\n
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Why You'll Love This Recipe<\/h2>\n\n\n\n
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Simple pantry ingredients and fresh mangoes are all you'll need to make this luscious mango sago.<\/p>\n\n\n\n

It's so incredibly easy to make. <\/p>\n\n\n\n

It can be made ahead and stored in the fridge, making it perfect for entertaining or prepping in advance.<\/p>\n\n\n\n

It's naturally gluten-free and vegan, perfect for anyone with dietary restrictions.<\/p>\n\n\n\n

This is sago pudding is a sure shot hit with everyone! Creamy, cool, refreshing - really, what's not to love!<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Sago\/ Tapioca pearls:<\/strong> Soft and chewy, tapioca pearls add a fabulous texture to this delicious pudding! You can easily find them in any supermarket or online.<\/p>\n\n\n\n

Coconut milk:<\/strong> Full-fat coconut milk works the best here. It gives a rich, creamy flavor to the mango sago.<\/p>\n\n\n\n

Mango:<\/strong> Use fresh, ripe mangoes for the best flavor.<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Flavorings:<\/strong> Vanilla extract<\/a> would oomph up this sago mango dessert to wow levels. You can also add a pinch of cardamom powder or some crushed saffron!<\/p>\n\n\n\n

Toppings<\/strong>: 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 <\/em>in this mango sago pudding!<\/p>\n<\/div><\/div>\n\n\n\n

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How to make Mango Sago Pudding <\/h2>\n\n\n\n

Step 1:<\/strong> Wash and soak your sago.<\/p>\n\n\n\n

Step 2<\/strong>: While the sago is soaking, quickly blend coconut milk, mango, and sugar into a thick, smooth mixture.<\/p>\n\n\n\n

\"Mango,<\/figure>\n\n\n\n

Step 3:<\/strong> Taste and adjust for sweetness and consistency. If the mango pur\u00e9e is too thick, splash more milk into it. If it\u2019s too thin, add more mangoes.<\/p>\n\n\n\n

\"Blended<\/figure>\n\n\n\n

Step 4:<\/strong> Refrigerate the mango mixture.<\/p>\n\n\n\n

Step 5:<\/strong> Take your soaked sago and add it to a boiling pot of water. Cook till the pearls turn translucent and tender.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Step 6<\/strong>: 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.<\/p>\n\n\n\n

\"Drained<\/figure>\n\n\n\n

Step 7:<\/strong> Combine the mango mixture and the cooked, cooled, and drained sago.<\/p>\n\n\n\n

\"Cooked<\/figure>\n\n\n\n

Step 8<\/strong>: Divide into serving bowls and top with chopped mangoes and a sprinkling of pistachios.<\/p>\n\n\n\n

Final step:<\/strong> Dig in (or slide it into the fridge until you\u2019re ready to serve).<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Mango<\/figure>\n\n\n\n
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Pro Tips <\/h2>\n\n\n\n