Mango Tapioca Pudding (Mango Sago) Recipe

There is something truly magical about a dessert that is both refreshing and comforting, and this Mango Tapioca Pudding (Mango Sago) Recipe fits the bill perfectly. Imagine velvety, chewy tapioca pearls nestled in a luscious blend of creamy coconut and milk, all infused with the bright, tropical sweetness of fresh mangoes and a hint of honey. This dessert is a dreamy mix of textures and flavors that will instantly brighten your day and bring a sunny touch to any occasion. Whether you’re new to tapioca puddings or a longtime fan of mango desserts, this Mango Tapioca Pudding (Mango Sago) Recipe will quickly become one of your favorites.

Ingredients You’ll Need

Creating this dessert is surprisingly straightforward, thanks to a handful of simple, wholesome ingredients. Each one plays a crucial role, whether it’s the chewy texture of the tapioca pearls, the creamy richness from the coconut milk, or the juicy brightness the mangoes bring to the bowl.

• Water: Essential for boiling and cooking tapioca pearls to their perfect tenderness.
• Small tapioca pearls (3/4 cup): These provide the pudding’s signature chewy texture, so don’t substitute with larger pearls.
• Whole or 2% milk (1 cup): Adds creaminess and balances the tropical flavors beautifully.
• Full-fat canned coconut milk (3/4 cup): Brings a rich, exotic depth that elevates the pudding to another level.
• Honey (3 1/2 tablespoons, divided): A natural sweetener that perfectly complements the mango without overpowering it. You can substitute with sugar or maple syrup if you prefer.
• Medium-sized mangoes (3): Fresh and ripe mangoes are the star ingredient, providing natural sweetness and vibrant color.
• Sliced strawberries (1 cup): Adds a pleasant tartness and lovely contrast in texture and color.

How to Make Mango Tapioca Pudding (Mango Sago) Recipe

Step 1: Cook the Tapioca Pearls

Start by bringing 8 cups of water to a rolling boil in a large pot—this is key because tapioca pearls must enter boiling water to cook properly. Once boiling, lower the heat slightly and add the 3/4 cup tapioca pearls. Stir them quickly to prevent sticking. Cook for 15 minutes, then cover and let the pearls sit off the heat for an additional 10 to 15 minutes until they look translucent. You want almost all the tiny white centers to disappear for that perfect chewy texture.

Step 2: Rinse and Cool the Pearls

Drain the tapioca pearls using a fine sieve and rinse them under cold, running water to stop the cooking process and remove excess starch. Transfer them to a bowl filled with cold water to cool completely and keep them from clumping. This will ensure each bite of your pudding is delightfully tender yet structured.

Step 3: Prepare the Coconut Milk Mixture

In a saucepan, combine 1 cup of whole or 2% milk with 3/4 cup full-fat canned coconut milk and gently bring to a boil, watching carefully so the milk doesn’t boil over. Once it reaches a boil, turn off the heat and add 2 tablespoons of honey, which blends perfectly here, mellowing the coconut richness and providing natural sweetness. Let this mixture cool for about 5 to 10 minutes before blending.

Step 4: Blend the Mango Puree

Take about 1 1/4 cups of mango flesh from one of your ripe mangoes and add it to a blender with the cooled coconut milk mixture. Blend until smooth and creamy. This mango puree forms the heart of the pudding, lending it that luscious tropical flavor that’s both refreshing and satisfying.

Step 5: Combine Tapioca, Mango, and Berries

Drain the tapioca pearls again from their cold bath, then toss them with 1 1/2 tablespoons of honey to keep them from sticking and add a touch of sweetness. Fold the pearls gently into the mango puree. Add the remaining mango chunks and sliced strawberries to the mixture for added texture, bursts of juicy sweetness, and a pop of color that makes this pudding irresistible.

Step 6: Chill Before Serving

Pop your Mango Tapioca Pudding (Mango Sago) in the fridge for at least 2 hours. This chilling time lets the flavors marry and lets the pudding set to the perfect refreshing, cool consistency you’re craving for any sunny day or cozy night in.

How to Serve Mango Tapioca Pudding (Mango Sago) Recipe

Garnishes

Elevate your dessert presentation by adding fresh mint leaves or a few slivers of toasted coconut on top. These garnishes add a fragrant, crisp touch that complements the soft textures and fruity sweetness.

Side Dishes

This pudding pairs beautifully with light, fruity snacks such as tropical fruit salads or a crisp green tea. These refreshing accompaniments are perfect for balancing the pudding’s creamy texture and rich flavors.

Creative Ways to Present

Serve the Mango Tapioca Pudding (Mango Sago) Recipe in elegant glass jars or clear bowls to showcase the beautiful layers and colors. You can also layer it with extra mango cubes or whipped coconut cream for a more indulgent, layered dessert experience that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Your leftover Mango Tapioca Pudding (Mango Sago) Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind the tapioca may continue to absorb liquid, so the texture could become softer, but it will still taste delicious.

Freezing

Due to the tropical fruit and dairy components, freezing is not recommended for this pudding as it can alter the texture of both the mango and the tapioca pearls.

Reheating

If you prefer to enjoy your tapioca pudding warm, gently reheat it on the stovetop over low heat with a splash of milk to loosen the texture. Stir continuously to avoid burning. However, many enjoy this dessert best chilled, especially on warmer days.

FAQs

Can I use frozen mangoes instead of fresh ones?

While fresh mangoes provide the best flavor and texture, you can substitute frozen mangoes in a pinch. Just thaw them completely and drain any excess liquid before blending to avoid watering down the pudding.

What is the difference between tapioca pearls and sago?

Tapioca pearls and sago are quite similar, both made from starch, but tapioca pearls come from cassava root while sago is derived from palm stems. In many recipes, including this Mango Tapioca Pudding (Mango Sago) Recipe, the terms are used interchangeably because their textures and cooking methods are very close.

Can I make this pudding vegan?

Absolutely! Substitute the milk with your favorite plant-based milk such as almond or oat, and replace honey with maple syrup or agave for sweetness. The rich coconut milk already imparts a lovely creamy texture perfect for vegan diets.

Why do some tapioca pearls stay white in the center?

Tapioca pearls can sometimes retain tiny white centers if they are slightly undercooked. The resting period with the lid on allows heat to evenly penetrate and finish cooking the pearls, resulting in that beautiful translucent look and tender chewiness.

Can I adjust the sweetness of this pudding?

Yes! Sweetness can be tailored easily by adding more or less honey during different stages of the recipe. Taste the pudding before chilling and adjust as needed to suit your preference.

Final Thoughts

If you’re looking for a dessert that feels like a sunny hug in a bowl, this Mango Tapioca Pudding (Mango Sago) Recipe is exactly what you need. It combines comfort and refreshment, simple ingredients with tropical flair, and textures that dance on your tongue. Give it a try, and I promise, it will become a go-to recipe that you’ll find yourself craving again and again.

Mango Tapioca Pudding (Mango Sago) Recipe

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Mango Tapioca Pudding, also known as Mango Sago, is a refreshing and creamy dessert featuring chewy tapioca pearls soaked in a luscious blend of whole milk, coconut milk, and honey, combined with fresh mango puree and juicy mango cubes. Enhanced with a touch of sliced strawberries for added freshness, this tropical treat is easy to prepare and perfect for a cool, satisfying dessert.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Liquids and Sweeteners

• 8 cups (1.9L) water
• 1 cup (235ml) whole or 2% milk
• 3/4 cup (175ml) full-fat canned coconut milk
• 3 1/2 tablespoons honey (divided, can substitute with sugar or maple syrup)

Tapioca and Fruits

• 3/4 cup (155g) small tapioca pearls
• 3 medium-sized mangoes (about 775 to 800 grams)
• 1 cup sliced strawberries

Instructions

1. Cook Pearls: Add the water to a pot or large saucepan and bring it to a boil over high heat. DO NOT add the tapioca pearls when the water is still cold. Reduce the heat to medium-high and add the tapioca pearls, stirring quickly. Cook the pearls for 15 minutes, then turn off the heat. Cover and let them sit for 10 to 15 minutes until mostly translucent with occasional white specks.
2. Cool and Rinse Tapioca: Drain the pearls and rinse under cold water. Transfer to a large bowl of cold tap water to cool completely and prevent stickiness. Let them sit while preparing the other ingredients.
3. Prepare Mango Puree Base: In a saucepan, combine the milk and coconut milk and bring to a boil. Do not cover to avoid boil over. Remove from heat and stir in 2 tablespoons of honey. Let cool for 5 to 10 minutes.
4. Cut Mango Cubes: Slice a mango along its pit to obtain two large slices. Score crosswise cuts into the flesh cubes without cutting through the skin. Turn the slices inside out to expose the cubes, then slice them off from the peel carefully.
5. Peel and Prepare Mango for Puree: Peel the center piece with the pit using a paring knife, and carefully remove as much flesh as possible from around the pit. Measure 1 1/4 cups (225 grams) of this mango flesh.
6. Blend Mango Puree: Transfer the measured mango flesh and the warm milk and coconut milk mixture to a high-speed blender. Blend until smooth and transfer the puree to a large bowl.
7. Assemble Tapioca Pudding: Drain the tapioca pearls from the cold water, then drizzle 1 1/2 tablespoons honey over them and toss to coat. Add the coated pearls to the mango puree and stir well. Next, gently fold in the mango cubes and sliced strawberries. Taste and adjust sweetness with more honey if needed.
8. Chill and Serve: Refrigerate the mango tapioca pudding for at least 2 hours to allow flavors to meld and to serve chilled.

Notes

• Use ripe, sweet mangoes for the best flavor. The puree is made primarily from mango flesh around the pit to maximize smooth texture and sweetness.
• Adding tapioca pearls to boiling water ensures proper cooking and prevents clumping or sticking.
• Boiling the milk and coconut milk mixture helps to meld the flavors better and ensures the honey dissolves properly.
• Cold water soaking after cooking tapioca pearls helps stop cooking and reduce stickiness.
• Honey can be substituted with sugar or maple syrup depending on preference and dietary needs.