Mango Sago (Coconut Milk Tapioca Pudding)
Looking for a cool, lightly sweetened dessert that is refreshing and fun to eat? This Mango Sago recipe is made with creamy coconut milk, small tapioca balls for a chewy and delightful texture, and topped with chunks of sweet juicy mango. It’s the perfect summer treat!
Mango Sago is one of those desserts I never get tired of eating. It is creamy, light, and refreshing, with the perfect hint of sweetness from the honey and mango. The tapioca pearls are squishy and chewy. They elevate this dish from a simple pudding to a playful dessert that is a joy to eat.
For those of you who aren’t familiar, Mango Sago is at its roots a mango tapioca pudding. It was developed in the 80’s at a popular restaurant in Hong Kong where the chef created it as a way to appeal to Singaporean customers.
Now you might think that you already know what to expect from this recipe once you heard the word “tapioca”, but stay with me. Though this recipe originated in the '80s, it is nothing like the horrible tapioca pudding from our childhood, the kind that was typically made with flavorless skim milk and had a mushy, congealed consistency. No, this delicious dessert isn’t even in the same category as that atrocity.The flavor is bright from the fresh mango and tropical coconut milk. Instead of cooking the tapioca to the point of becoming mush, the pearls are cooked just enough to make them soft and chewy
I hope you are intrigued enough to let go of any preconceived ideas you have of tapioca pudding and to take a leap of faith with me.This Asian dessert has quickly become a staple in our household and I just can’t get enough!
MANGO SAGO INGREDIENTS
There are many iterations of this recipe, some sweetened with sugar, some blending the mango with the milk like a smoothie, and some using dairy milk. Here are the ingredients I like to use and why I chose them!
Tapioca pearls are starchy balls that start out hard and get gooey once cooked. Tapioca comes from the storage roots of the cassava plant, making these pearls naturally gluten-free and grain-free. You can find tapioca pearls at Asian grocery stores or online.
Full-fat canned coconut milk keeps this dessert dairy-free and adds a creaminess that is bright and tropical. When looking for full-fat canned coconut milk, check for gums and thickeners. You will want to avoid those if possible. I’ve had good luck with Native Forest and the Trader Joe’s brand.
Honey adds a nice touch of sweetness without making the dessert overly sweet. I like to use local honey for added depth and flavor. If you don’t have honey or want to keep things vegan, you could replace the honey with maple syrup.
Vanilla adds little extra depth and warmth.
Salt brings all the flavors together and intensifies them.
Collagen powder isn’t traditional or necessary, but I like to add a couple of tablespoons to the milk, honey, and vanilla mixture. It is completely optional, but if you have it on hand go ahead and add it in. Collagen powder adds a little extra protein and makes the dessert creamier, all while not affecting the flavor.
Mango chunks top off the coconut tapioca pudding. They add sweetness and acidity, making this dessert interesting and keeping your palate curious for the next bite! Feel free to use fresh or frozen mango. If using fresh mango make sure your mango is ripe and juicy for optimal flavor!
HOW TO MAKE MANGO SAGO DESSERT
This dessert is quite simple to make and comes together in a flash. The hardest part is waiting for it to chill in the fridge before diving in!
First, Prepare the Tapioca Pearls
Bring 6 cups of water to a boil. It is important to have a good amount of water in the pot so the tapioca pearls have room to cook without sticking to each other and making the water overly starchy. When the water comes to a boil, add the tapioca pearls, give it a stir, and lower the heat slightly to a rolling simmer. Cook for 15-20 minutes, while stirring occasionally. You will know the tapioca is done when the balls are mostly translucent. It is okay if they aren’t clear all the way through and you see a small white ball at the center. If they are slightly undercooked, they will continue cooking and absorb more liquid when they are in the coconut milk mixture. Once the tapioca is done, pour through a fine mesh strainer, rinse with cold water, and set aside.
Next Prepare the Coconut Milk Mixture
In the same pot over low heat, add 1 can of full-fat coconut milk, honey, and vanilla extract, salt and collagen powder is optional. Mix with a whisk until combined. Once it reaches a simmer, turn off the heat.
Add Everything Together
Add the cooked tapioca pearls to the coconut milk mixture and stir. Pour into a heat safe container, and let cool in the fridge for 6-8 hours, or preferably overnight if you can wait that long.
Take Out of the Fridge and Assemble
Depending on what brand of full-fat coconut milk you used, a thin layer of fat might have hardened on the top. If that happens, just skim off the fat and discard, or save it for smoothies. Give the Mango Sago a stir, add it to dishes and serve with chunks of ripe juicy mango on top!
Enjoy!
Lastly, enjoy mango sago whenever you want! It was designed as a dessert, but functions great for an anytime snack or light meal. Sometimes I even eat this early in the morning for breakfast. It is full of healthy fat, carbohydrates, and a little protein if you add the collagen.
I hope you are eager to try Mango Sago. It really is one of my favorite healthy desserts and something we enjoy often in my household. I hope it becomes one of your favorite desserts too!