Ingredients
- 1 cup Tapioca Pearls
- 10 cups Water
- 4 Mangoes
- 13.5 ounces Full Fat Coconut Milk
- 10 ounces Sweetened Condensed Coconut Milk
Directions
Sweet mango sago is a popular Asian dessert made with ripe mango and creamy coconut tapioca pudding!
It is an adaptation of a traditional dessert invented by a Hong Kong restaurant in the early 1980’s.
Traditionally made with sweetened condensed milk but easily made dairy free for all of my vegan friendly friends!
This recipe is so easy to make as it only requires 5 ingredients and one of which is water to cook the tapioca.
You can use any size tapioca for this recipe but I prefer using the small pearls as they cook much quicker.
The use of fresh mango gives this pudding the perfect flavor, color and sweetness.
For added sweetness, sweetened condensed coconut milk is needed.
If you cannot find it, sweetened condensed oat milk works also.
Please leave your review for this mango sago below. For questions or other comments, send me a message via Instagram.
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Steps
1 Done | Cook the Tapioca PearlsUsing a large pot, bring 10 cups of water to a boil with 1 cup of Tapioca pearls. Cook on medium-high heat while stirring frequently to make sure the tapioca pearls does not clump together or stick to the bottom of the pot. Be sure that the tapioca pearls are always fully submerged in water. Add more water if needed. Cook for about 15-30 minutes or until translucent then drain and transfer to a bowl with cold water. Cooking time will depend on the size of your tapioca pearls. |
2 Done | Make the Sweet Mango MixtureTo a high-speed blender add the fresh mango chunks, full fat coconut milk, and sweetened condensed coconut or oat milk. Blend until smooth. Pour the mango mixture into a large bowl then add the drained tapioca aka sago and stir to combine. |
3 Done | ServeSpoon the mango sago into small glasses or bowls and garnish with fresh mango chunks if desired. Store any leftovers in an air-tight container in the refrigerator for up to 5 days. |
