Introduction

Mango Tapioca Pudding, also known as Mango Sago, is a delightful and refreshing dessert combining creamy coconut milk, sweet mango puree, and chewy tapioca pearls. Perfectly chilled, it offers a tropical treat that’s both satisfying and easy to make at home.

Two clear glasses are filled with creamy yellow tapioca pudding with small round tapioca pearls throughout. Each glass contains red strawberry slices on the inside and a fresh strawberry slice on top, with small pieces of mango mixed in the pudding. The glasses are placed on a round wooden board with a visible bark edge, atop a white marbled surface. Next to the glasses are two silver spoons and a diced mango half cut in a grid shape in the background. A whole red strawberry with a green top rests near the glasses. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups (1.9L) water
3/4 cup (155g) small tapioca pearls
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)
3 medium-sized mangoes (about 775 to 800 grams)
1 cup sliced strawberries

Instructions

Step 1: Bring 8 cups of water to a boil in a large pot over high heat. Once boiling, reduce heat to medium-high and add the tapioca pearls. Stir quickly to prevent sticking and cook for 15 minutes. Turn off the heat, cover the pot, and let the pearls sit for another 10 to 15 minutes until they become mostly translucent.
Step 2: Drain the tapioca pearls and rinse under cold water. Transfer them to a large bowl filled with cold tap water to cool and reduce stickiness. Set aside while preparing the mango and milk mixture.
Step 3: In a saucepan, combine milk and coconut milk and bring to a boil without a lid to prevent overflow. Remove from heat and stir in 2 tablespoons of honey. Allow this mixture to cool for 5 to 10 minutes.
Step 4: Peel, cube, and slice the mangoes. Set aside the mango cubes for the pudding. Take about 1 1/4 cups (225 grams) of mango flesh—preferably from around the pit—and place it in a blender. Add the cooled milk mixture and blend until smooth to create mango puree.
Step 5: Drain the tapioca pearls from the cold water and drizzle 1 1/2 tablespoons of honey over them. Toss to coat evenly.
Step 6: Combine the sweetened tapioca pearls with the mango puree in a large bowl. Gently fold in the reserved mango cubes and sliced strawberries. Taste and add extra honey if you prefer it sweeter.
Step 7: Chill the pudding in the refrigerator for at least 2 hours before serving to let the flavors meld and the texture set.

Tips & Variations

Use ripe, fragrant mangoes for the best flavor. Ataulfo or Kent varieties work wonderfully.
If you prefer a vegan version, substitute honey with maple syrup and use plant-based milk instead of dairy milk.
To avoid sticky tapioca pearls, always add them to boiling water, never cold.
Add a splash of lime juice to the mango puree for a slight tangy contrast.
For extra texture, garnish with toasted coconut flakes or chopped nuts before serving.

Storage

Store mango tapioca pudding in an airtight container in the refrigerator for up to 2 days. Stir well before serving if separated. It is best enjoyed chilled and does not reheat well because of the tapioca’s texture.

How to Serve

Three clear glasses are filled with a creamy yellow tapioca pudding that has small round pearls throughout. Inside the pudding, bright red strawberry slices and small orange mango cubes are embedded, with some strawberry slices pressed against the glass for a visually appealing look. Each glass has a strawberry slice on top as a garnish. The glasses sit on a thick wooden round board with bark edges. In front of the board, there is a fresh whole strawberry and a chopped mango piece with a grid pattern. Four silver spoons lay to the right on a white marbled surface. The background is simple and light gray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger tapioca pearls for this recipe?

Small tapioca pearls are preferred for this dessert as they create the characteristic chewy texture without overwhelming the pudding. Larger pearls can be used but may require longer cooking times and change the mouthfeel.

How can I tell when tapioca pearls are cooked properly?

Cooked tapioca pearls will be translucent on the outside with a slight white core. After resting covered off the heat, they become fully translucent and soft. If pearls remain hard in the center, continue cooking for a few more minutes.