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Mango Tapioca Pudding (Mango Sago) Recipe

★★★★★

4.4 from 137 reviews
  • Author: Harry
  • Total Time: 3 hours 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Mango Tapioca Pudding, also known as Mango Sago, is a refreshing and creamy dessert made with small tapioca pearls, fresh ripe mangoes, coconut milk, and a touch of honey. This tropical treat combines the chewy texture of tapioca with the fruity sweetness of mango and the richness of coconut milk, making it perfect for a cool, satisfying dessert.

Ingredients

Scale

Tapioca Pearls and Water

  • 8 cups (1.9L) water
  • 3/4 cup (155g) small tapioca pearls

Milk Mixture

  • 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)

Fruits

  • 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 for 15 minutes until pearls are translucent around the edges with solid white centers.
  2. Let Pearls Rest: Turn off the heat, cover the pot, and let the pearls sit for 10 to 15 minutes until completely translucent, allowing them to finish cooking gently. A few pearls may still have tiny white specks.
  3. Cool Pearls: Drain the pearls and rinse under cold water. Transfer to a large bowl of cold tap water to cool and reduce stickiness. Let them sit while preparing the mango puree and milk mixture.
  4. Prepare Milk Mixture: In a saucepan, combine the milk and coconut milk and bring to a boil without covering to prevent boiling over. Turn off heat and stir in 2 tablespoons of honey. Let cool for 5 to 10 minutes.
  5. Prepare Mango Cubes: Slice mangoes along the pit and score the flesh into cubes. Push the cubes outward so they protrude, then cut them off with a knife. Peel the pits and remove as much flesh as possible from the mango around the pit for the puree.
  6. Make Mango Puree: Measure 1 1/4 cups (225 grams) of mango flesh and place it in a high-speed blender. Add the cooled milk mixture and blend until smooth. Pour the puree into a large bowl.
  7. Combine Tapioca and Mango: Drain the tapioca pearls from cold water and drizzle 1 1/2 tablespoons honey over them. Toss to coat evenly. Add the coated pearls to the mango puree bowl and stir gently.
  8. Add Fruits: Add the remaining mango cubes and sliced strawberries to the tapioca and mango mixture and stir to combine evenly.
  9. Adjust Sweetness and Chill: Taste the pudding and add more honey if needed. Chill the mango tapioca pudding for at least 2 hours before serving to allow flavors to meld and the pudding to set.

Notes

  • Use ripe mangoes for the best flavor; Ataulfo or Kent varieties work well.
  • Do not add tapioca to cold water as it will cause uneven cooking and clumping.
  • Boiling milk mixture slightly enhances flavor and eases blending but avoid covering the pot to prevent milk from boiling over.
  • Chilling the pudding improves texture and taste.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Asian

Keywords: mango tapioca pudding, mango sago, mango dessert, tapioca pearls dessert, tropical dessert, coconut milk pudding

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