Mango Sago Pudding

5 from 1 vote

This mango sago pudding is a refreshing, no-bake dessert made with chewy tapioca pearls, creamy coconut milk, and sweet fresh mango. It’s easy to make ahead, naturally gluten-free, and perfect for cooling off on warm days!

Prep Time15

Cook Time15

Chill Time4

Servings: people

Author: Bea & Marco

Ingredients

¾ cup (125 g) small tapioca pearls
1 can (400 g) coconut milk
½ cup (150 g) sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup (60 ml) whole mik optional to loosen the texture
2-3 (1.2 kg) ripe mangoes around 2½lb whole mangoes in total

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Instructions

Cook tapioca pearls

Boil a big pot of water—about 8 times the amount of tapioca pearls. For ¾ cup (125g) pearls, that’s roughly 6 cups (1.4 L) of water. This gives the pearls space to move and cook evenly without clumping.
¾ cup small tapioca pearls
Add the small tapioca pearls and stir immediately to prevent clumping. Boil gently, uncovered, on medium heat for 15 minutes, stirring now and then.
The pearls should look mostly translucent with just a tiny white dot in the center. Turn off the heat, cover, and let sit for 10–20 minutes to finish cooking. The pearls should look totally transparent.
Pour pearls into a fine strainer; rinse under cold water until fully cool and the water runs clear. Set aside to drain.
Need more help? See our “How to cook sago or tapioca pearls (perfect every time)” section above for troubleshooting and visuals.

Make the base

In a medium bowl, whisk together coconut milk, sweetened condensed milk, whole milk (optional), vanilla extract, and salt until smooth.
1 can coconut milk, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ cup whole mik
Blend the fresh mango into a smooth purée. It's about 2 medium-sized mango.
2-3 ripe mangoes
Stir the mango puree and tapioca pearls into the coconut mixture.

Divide and chill

Spoon the mixture evenly into 4 serving glasses (about 11.5 oz / 340 ml each) for a generous, satisfying dessert. Cover and chill in the fridge for at least 4 hours, but overnight is even better for that creamy, pudding-like texture.
Before serving, top each glass with cubed mango and a few raspberries for a fresh pop of color and contrast.

Notes

Use plenty of water to cook the pearls. Tapioca pearls need room to dance! Stick to 8 parts water for every 1 part of pearls— it keeps them from sticking or turning mushy.

Stir during the first few minutes. This is the only time they’re likely to stick. After that, just let them boil gently.

Watch for the tiny white dot. No matter the size of your pearls, cook them until a tiny white dot appears in the center (longer for larger pearls), indicating they’re nearly done. Turn off the heat, cover, and let them sit for 10–20 minutes until fully translucent.

Rinse the cooked pearls in cold water. Stops cooking instantly and rinses off the starchy coating for chewy pearls, not gummy.

Not using them right away? Keep them in a bowl of water at room temperature. It stops them from clumping into one giant blob.

Want it thicker or thinner? Leave out the milk for a thicker, richer texture. Add it in if you prefer a softer, creamier feel—totally up to you.

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