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Nothing beats the tropical escape of a creamy Mango Sago Pudding on a hot summer day. I still remember my first bite at a little Hong Kong dessert shop—the way the sweet mango blended with those chewy tapioca pearls had me hooked instantly. Now it’s my go-to when I need a refreshing treat that feels fancy but couldn’t be simpler to make. Just ripe mangoes, coconut milk, and those magical little sago pearls come together in minutes (plus chilling time, but trust me, it’s worth the wait). The best part? That gorgeous sunshine-yellow color makes every bowl feel like a mini vacation.
- Why You'll Love This Mango Sago Pudding
- Ingredients for Mango Sago Pudding
- Equipment You'll Need
- How to Make Mango Sago Pudding
- Tips for Perfect Mango Sago Pudding
- Variations of Mango Sago Pudding
- Serving Suggestions
- Storage and Reheating
- Nutritional Information
- Frequently Asked Questions
- Share Your Experience
Why You’ll Love This Mango Sago Pudding
This isn’t just any dessert—it’s a little bowl of tropical happiness! Here’s why it’s become my summer obsession:
- Creamy dreamy texture: The coconut milk makes it luxuriously smooth while those little sago pearls add the perfect playful chew
- Sunshine in every bite: Ripe mangoes give that bright, fruity sweetness that instantly transports you to warmer places
- No-bake magic: Just blend, mix, and chill—your oven gets the day off even when you want something impressive
- Cool as a cucumber: Served ice-cold, it’s the ultimate refreshment when temperatures soar (and looks gorgeous in glass bowls!)
Ingredients for Mango Sago Pudding
Gathering the right ingredients makes all the difference with this tropical treat. Here’s what you’ll need to raid from your pantry and produce section:
- 2 ripe mangoes – peeled and diced (save some pretty chunks for topping!)
- 1/2 cup small tapioca pearls – look for “sago” in Asian markets or baking aisles
- 1 can (13.5 oz) coconut milk – gives gives the creamiest results
- 1/4 cup sugar – adjust based on your mango’s sweetness
- 1/2 cup water – for cooking those little pearls to perfection
- Pinch of salt – just a dash to make all the flavors pop
Pro tip: Smell your mangoes before buying—that sweet floral aroma near the stem means they’re perfectly ripe!
Equipment You’ll Need
No fancy gadgets required here! Just grab these basic kitchen tools:
- Medium pot – for boiling those sago pearls
- Fine mesh strainer – to rinse the cooked tapioca
- Blender – makes the mango mixture silky smooth
- Mixing bowl – for combining everything
- Rubber spatula – my favorite for scraping every bit of that creamy goodness
That’s it! You probably have most of these already clattering around your kitchen drawers.
How to Make Mango Sago Pudding
Okay, let’s dive into the fun part! Making this tropical treat is easier than you think—just follow these simple steps and you’ll have dessert magic in no time. The hardest part? Waiting for it to chill (but I promise it’s worth it!).
Cooking the Tapioca Pearls
First, give your sago pearls a quick rinse under cold water—this removes excess starch so they don’t clump together. Bring your water to a rolling boil, then stir in the pearls. They’ll look cloudy at first, but keep stirring occasionally for 10-12 minutes until they turn beautifully translucent with just a tiny white dot in the center. Drain immediately and rinse with cold water to stop the cooking—overcooked sago turns gummy, and nobody wants that!
Blending the Mango Mixture
Now for the creamy part! Toss half your diced mangoes into the blender with the coconut milk, sugar, and that pinch of salt. Blend until it’s completely smooth—I like to let it run for a full minute to get that velvety texture. Taste it! If your mangoes were super sweet, you might want to reduce the sugar a bit. The mixture should taste like tropical sunshine in liquid form.
Chilling and Serving
Gently fold your cooked sago pearls into the mango mixture—I use a rubber spatula to keep those delicate pearls intact. Pour everything into your serving bowls or one big dish, then pop it in the fridge for at least 2 hours (overnight is even better!). When you’re ready to serve, top with those reserved mango chunks for extra freshness and color. The contrast between the creamy pudding and juicy mango pieces is absolute perfection!
Tips for Perfect Mango Sago Pudding
After making this dozens of times (okay, maybe hundreds—I’m obsessed!), here are my foolproof tricks:
- Mango matters: Use the ripest, sweetest mangoes you can find—their natural sugars make all the difference
- Sweetness control: Blend first, then taste before adding all the sugar—some mangoes barely need any!
- Texture tweak: Want it thicker? Reduce the coconut milk by 1/4 cup—it’ll set up firmer when chilled
- Pearl perfection: Stir sago occasionally while cooking to prevent clumping—little pearls should dance freely!
Trust me, these small touches take your pudding from good to “can I have thirds?” amazing.
Variations of Mango Sago Pudding
Once you’ve mastered the classic version, try these fun twists—I’ve tested them all during my mango sago adventures! For a citrusy surprise, mix in pomelo segments just before serving—their juicy bitterness plays beautifully with the sweetness. Dairy-free? Almond or oat milk works wonderfully instead of coconut (though you’ll lose some creaminess). And when mangoes aren’t in season, passionfruit or ripe peaches make fabulous substitutes—just adjust the sugar accordingly. My most decadent experiment? A swirl of condensed milk on top that slowly melts into the chilled pudding. Pure heaven!
Serving Suggestions
This pudding shines brightest when served ice-cold in clear glass bowls—show off those golden layers! Top with extra mango chunks, fresh berries, or a sprinkle of toasted coconut flakes. For fancy occasions, add mint leaves or a light drizzle of honey. Pro tip: Chill your serving bowls first for that extra refreshing first bite!
Storage and Reheating
This pudding keeps beautifully in the fridge! Just pop it in an airtight container—it’ll stay fresh and creamy for up to 3 days (if it lasts that long!). The best part? No reheating needed—it’s meant to be enjoyed chilled straight from the fridge. I actually think it tastes even better the next day as the flavors meld together!
Nutritional Information
Each serving of this sunshine-yellow delight packs about 250 calories, with 25g of natural sugars from those sweet mangoes and 10g of healthy fats from coconut milk. Remember—these numbers can change based on your exact ingredients (especially how sweet your mangoes are!). It’s dessert, but one that actually gives you a dose of vitamin C and tropical joy!
Frequently Asked Questions
I’ve gotten so many questions tropical tropical treat over the years—here are the ones that pop up most often!
Can I use frozen mango?
Absolutely! Thaw it first and drain any excess liquid—the texture might be slightly less vibrant but still delicious.
How do I prevent sago from sticking?
Rinse those pearls well before AND after cooking, and stir occasionally while boiling—this keeps them happily separated.
Is there a dairy-free version?
You’re already set! Coconut milk makes this naturally dairy-free—just check labels if you’re using alternative milks.
Can I make it ahead?
Oh yes! In fact, it’s better after chilling overnight—the flavors deepen beautifully.
What if my pudding is too thin?
No worries! Next time reduce coconut milk slightly, or try blending in a few ice cubes to thicken the mixture before adding sago.
Got more questions? Drop them in the comments—I love helping troubleshoot this tropical favorite!
Share Your Experience
I’d love to hear how your mango sago pudding turns out! Did you add any fun twists? Snap a photo and share it in the comments—nothing makes me happier than seeing your tropical creations. Happy cooking! You can also find more recipes on Pinterest.
PrintMango Sago Pudding
A creamy tropical dessert featuring mango, tapioca pearls, and coconut milk. Perfect for summer or any time you crave a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Boiling, Blending, Chilling
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 2 ripe mangoes, peeled and diced
- 1/2 cup small tapioca pearls (sago)
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/2 cup water
- Pinch of salt
Instructions
- Rinse tapioca pearls under cold water.
- Boil water in a pot, add tapioca pearls, and cook for 10-12 minutes until translucent.
- Drain and rinse pearls with cold water.
- Blend half the mangoes with coconut milk, sugar, and salt until smooth.
- Mix the blended mixture with cooked tapioca pearls.
- Chill in the refrigerator for at least 2 hours.
- Serve topped with remaining diced mangoes.
Notes
- Use ripe mangoes for the best flavor.
- Adjust sugar based on mango sweetness.
- For a thicker pudding, reduce coconut milk slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg