How to make a mango sago recipe with just 3 ingredients: mango, fresh coconut milk, and tapioca pearls. This mango sago pudding recipe is naturally vegan as well as refined sugar free.
Mango sago pudding is one of my favourite desserts because it is naturally vegan and it's also refined sugar free. Some of my other favourite desserts like this include chocolate strawberry sago pudding, mango popsicles, sweet purple potato cake, or this 2 ingredient chocolate apple cake.
Why You'll Love This Recipe
This mango sago recipe is honestly so yummy. It is one of my all time favourite dessert recipes, which also makes it kind of hard to believe how easy it is to make as well as the fact that it is healthy!
Ingredients
To make this mango sago pudding recipe you will need:
Mango
2 x mangoes. Make sure to choose fresh, ripe and sweet mangoes. This is important because this recipe uses no added sugar and therefore relies on the sweetness of the mangoes.
Coconut Milk
¾ cup fresh coconut milk. You can use coconut milk or coconut cream. Canned or store bought coconut milk or cream is also okay. However, I like to use real fresh coconut milk. It is so delicious and considering this recipe only uses 3 ingredients, it is important to use the freshest and best ingredients. You can usually find fresh coconut milk in the refrigerated section at the supermarket.
Tapioca Pearls
½ cup tapioca pearls. Tapioca pearls, also known as sago pearls, are a popular ingredient in many Asian desserts, including this mango sago recipe. These small, chewy pearls are made from the starch extracted from the cassava root, and they have a unique texture that adds an interesting contrast to the smooth and creamy mango and coconut milk. These tiny white hard balls will absorb water and become large, chewy, soft, and clear.
Water
In addition to these three main ingredients, you'll also need 5 cups of water to cook the tapioca pearls. You can fill the pot with water. More is better because the sago pearls will absorb a lot of water when cooking. At the end you will drain the water from the pearls.
Expert tips for this mango sago recipe
Is this recipe vegan?
Yes, sago pudding is a vegan dessert recipe and this mango sago recipe is no exception to that.
Is sago gluten free?
Yes, tapioca pearls are naturally gluten free, which makes this recipe suitable for those who follow a gluten free diet.
Why are my pearls sticky?
The sago pearls will become very sticky and gooey when not enough water is added. Make sure to fill the pot to avoid this. The pearls are strained at the end with the excess water removed.
Why have my sago pearls disappeared?
Make sure to only add the pearls once the water is hot. If the pearls come into contact with cold water before they have been cooked, this can cause them to dissipate once you start cooking.
Another reason why this can happen is when you over cook the sago pearls. Make sure the water is just below boil / simmer for the full 10 minutes and turn off the heat. The insides will still be white but when covered and left for 15-20 minutes the balls will become fully clear.
Why are my sago pearls hard and chewy?
If the insides of the sago pearls still have a white dot then they are undercooked. Most of the sago pearls will be like this after the 10 minutes of cooking. This is why it is important to cover the pot and leave for 20 minutes after the heat is turned off. This will slowly turn most of the pearls clear whilst ensuring they are not overcooked. Some of the pearls might still have a tiny white spec in centre, this is okay.
Let's Cook!
Discover your new favourite healthy dessert recipe with this easy and tasty mango sago pudding recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
For more easy and healthy recipes like this one you can follow me on YOUTUBE, INSTAGRAM, TIKTOK, and PINTEREST.
Mango Sago Pudding
Ingredients
- 2 mangoes
- ½ cup sago pearls
- ¾ cup coconut milk or cream
Instructions
Prepare the tapioca pearls
- Add the 5 cups of water to a pot and bring it to a boil over high heat. Once the water is boiling, reduce the heat to medium-high and add the ½ cup of tapioca pearls.
- Cook the tapioca pearls for 10 minutes, stirring frequently to ensure they cook evenly.
- After 10 minutes, turn off the heat and cover the pot with a lid. Allow the tapioca pearls to sit for 15-20 minutes, during which time they will continue to soften and become translucent.
- Once the tapioca pearls are cooked through, drain them through a fine-mesh sieve and transfer them to a large bowl.
Prepare the mango puree
- Peel and cut the mangoes, reserving some of the cubed mango for topping the dessert.
- Use the remaining mango, including the flesh around the pit, to make a mango puree. You'll need about ¾ cup (165 grams) of mango puree. Blend the mango puree until smooth.
Assemble the mango sago
- In the large bowl with the cooked tapioca pearls, add the mango puree and the ¾ cup of fresh coconut milk.
- Gently stir the mixture until well combined.
- Divide the mango sago mixture evenly among 3 glass jars or serving bowls.
- Refrigerate the mango sago for at least 1 hour to allow the mixture to harden.
- Remove the mango sago from the refrigerator and top each serving with the reserved cubed mango.
Leave a Reply