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Mango Tapioca Pudding (Mango Sago) Recipe

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4.2 from 11 reviews

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.

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.

Find it online: https://bitezly.com/mango-tapioca-pudding-mango-sago-recipe/