Name: Easy Mango Sago Dessert Pudding Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 cup sago/small tapioca pearls; 6 cups water; 1.5 ripe mangoes; 1/4 cup condensed milk; 1 cup coconut milk; Coconut flakes; Diced mango (from 1 mango)

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Introduction

Cool off your summer days with this refreshing and creamy Mango Sago Dessert Pudding. Combining the tropical sweetness of ripe mangoes with the smoothness of coconut milk and chewy sago pearls, this dessert is both simple to make and irresistibly delicious.

A clear glass filled with three visible layers: the bottom layer is a yellow, creamy mixture with small black seeds evenly spread, the middle layer is white, resembling coconut cream or whipped topping, and the top layer is bright orange chunks of fruit arranged neatly, with some white shavings scattered on top. The glass sits on a white marbled surface, with two more similar glasses blurred in the background and soft natural light casting gentle shadows around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sago (small tapioca pearls)
6 cups water
1.5 ripe mangoes
1/4 cup condensed milk (adjust to sweetness preference)
1 cup coconut milk
Coconut flakes (optional, for topping)

Instructions

Step 1: Bring a pot of water to a boil. Once boiling, add the sago pearls and cook over medium heat for 15 minutes, stirring occasionally to prevent sticking.
Step 2: Turn off the heat, cover the pot with a lid, and let the sago sit for another 10 minutes. Drain and rinse the sago under cold water until cool, then transfer to a container.
Step 3: While the sago cooks, peel and cut 1 mango, then add it to a blender along with the coconut milk and condensed milk. Blend until smooth and creamy.
Step 4: Pour the mango mixture into the container with the cooked sago and mix well. For best results, chill the mixture in the fridge for at least 30 minutes before serving.
Step 5: Dice the remaining half mango for topping. To serve, divide the mango sago pudding into serving bowls or glasses, add a drizzle of coconut milk on top if desired, then garnish with diced mango and coconut flakes.

Tips & Variations

Adjust the amount of condensed milk according to the sweetness of your mangoes to balance the flavors perfectly.
Letting the dessert chill enhances its texture and flavor, making it even more refreshing.
Swap coconut flakes topping for toasted nuts or chia seeds for added crunch.

Storage

Store the Mango Sago Dessert in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled; if needed, stir gently before serving to redistribute the liquid. Avoid freezing as it can affect the texture of the sago pearls.

How to Serve

The image shows a clear round glass filled with three layers: the bottom layer is a thick yellow pudding with small black seeds evenly spread inside, the middle layer appears slightly thicker and creamy, topped with white coconut flakes scattered on top, and bright orange fruit chunks placed above the flakes. The glass is set on a white marbled surface with natural sunlight casting soft shadows. In the background, two more similar glasses contain the same yellow pudding with fruit on top, one of which has a woman's hand gently holding it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mangoes for this recipe?

Yes, frozen mango chunks work well if fresh ripe mangoes are not available. Just thaw and blend them with the coconut milk and condensed milk as usual.

What can I substitute for sago pearls?

If sago isn’t available, small tapioca pearls are a great substitute since they have a similar texture and cooking method.