Mango Sago Pudding

A refined sugar free and naturally vegan dessert recipe, mango sago pudding. This mango sago recipe is made with just 3 ingredients!

Course Dessert

Cuisine Asian

Keyword mango sago, sago, sago pudding

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 277kcal

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.

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.

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.