0 from 9 votes
Mango Sago | Mango Tapioca Pudding
Enjoy a spoonful of sunshine and happiness with this easy Mango Sago that comes together in under 30 minutes! You don't need to be a pro in the kitchen to put together a dessert you know everyone will love! This delicious Mango Tapioca Pudding is layered with fresh mango puree, chewy tapioca in a creamy coconut sauce, and topped with more juicy mango chunks. It's an irresistible dessert so good, your friends & family asking for your recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 433 kcal
Course:
Dessert , Snacks
Cuisine:
Asian
Ingredients
- 1 cup mini tapioca pearls*
- 6 cups water
- 1 cup unsweetened coconut milk*
- 3 tablespoons condensed milk*
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 mangos* peeled & cut into 1-inch cubes
- 2 tablespoons Toasted coconut flakes
Instructions
Cook the Coconut Sago
- In a pot, bring water to a boil on medium-high heat. Add in tapioca pearls and cook for 15 minutes or until pearls are transparent. Stir occasionally to prevent sticking. Adjust heat if needed to prevent overboiling. If the water looks low, add more water and bring it back to a boil. While the tapioca finishes cooking, make the coconut mixture.
- In a large bowl, combine coconut milk, condensed milk, vanilla, and salt until salt is dissolved. Set aside.
- Drain tapioca and run under cold water until the excess residue is washed off and tapioca is cold. Pour drained tapioca into the bowl with the coconut mixture and stir well.
Cup of Yum
Make the Mango Puree
- Add mango cubes to a blender, reserving a little for garnish. Blend mangos until smooth to create a mango puree. Set aside.
Assemble Mango Sago
- The extra fun part! You can combine the coconut tapioca mixture with the mango sago for a time-saving version.If you're feeling fancy and have a little extra time, you can create eye-catching layers for presentation.
- Layer 1: Mango puree
- Layer 2: Tapioca pearls in coconut milk
- Layer 3: Mango chunks & toasted coconut flakes
- Enjoy!
Notes
- Mangoes: My favorite is ripe alphonso mangoes because they tend to be sweeter than other varieties. Reach for ripe mangoes for a more intense mango flavor!
- Mini Tapioca Pearls: I tested different brands for this recipe and highly recommend this brand. It comes out perfectly chewy when cooked properly and doesn't smell like plastic when cooked, unlike some other brands.
- Unsweetened Coconut Milk: Unsweetened coconut milk gives you more control of how much sugar goes in your dessert. If you only have regular coconut milk, you can reduce the condensed milk if you don't like your dessert too sweet.
- Condensed Milk: I tend to not make my desserts too sweet, but feel free to adjust this recipe to your tastebuds! If you're sensitive to sugar and your mangoes are extra sweet, you can also reduce the condensed milk.
Nutrition Information
Serving
200g
Calories
433kcal
(22%)
Carbohydrates
69g
(23%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
194mg
(8%)
Potassium
493mg
(14%)
Fiber
5g
(20%)
Sugar
33g
(66%)
Vitamin A
1720IU
(34%)
Vitamin C
59mg
(66%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 200g | |
| Calories | 433kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 194mg | 8% |
| Potassium | 493mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 33g | 66% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 59mg | 66% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.