How to Make Mango Sago Pudding?

To make this Mango Sago Pudding Recipe, first prepare the coconut jelly with agar agar and chill it until firm. Meanwhile, cook the soaked tapioca pearls until mostly translucent and chewy. Blend ripe mangoes into a smooth puree, then combine the mango mixture with milk, condensed milk, cooked sago pearls, coconut jelly cubes, and fresh mango chunks. Finally, chill the dessert before serving cold.

Is Mango Sago Chinese or Filipino?

Mango sago is commonly linked to Hong Kong style dessert cafés and Chinese inspired desserts. However, many Asian countries now enjoy different versions of this chilled mango pudding. The dessert became especially popular because of its creamy mango flavor, chewy tapioca texture, and refreshing cold serving style.

What Are Common Sago Pudding Mistakes?

The most common mistakes include overcooking tapioca pearls, using unripe mangoes, skipping the cold water rinse, and freezing the pudding. These mistakes can affect the texture and flavor. Therefore, always use ripe sweet mangoes and rinse cooked pearls immediately after boiling.

How to Make Simple Mango Pudding?

A simple mango pudding can be made by blending ripe mangoes with milk or cream and then chilling the mixture with agar agar or gelatin. However, this Mango Sago Pudding Recipe adds chewy tapioca pearls and coconut jelly for extra texture and flavor.

Mango Sago Pudding Recipe | Easy Tropical Dessert

Description

Mango sago pudding is a chilled Asian inspired dessert made with ripe mangoes, chewy tapioca pearls, creamy milk, coconut jelly, and sweetener. This easy no bake dessert tastes tropical, refreshing, and perfect for summer parties or make ahead treats.

Ingredients

2 ripe mangoes, divided for puree and topping

1 to 1.25 cups milk or plant based milk such as coconut, oat, or almond

3 tablespoons sweetened condensed milk

1/2 cup small or medium tapioca pearls

2 cups water for cooking tapioca

2 tablespoons agar agar powder

3 tablespoons water for agar agar mixture

150 ml coconut water

2 teaspoons monk fruit sweetener or other granulated sweetener

Pinch of salt

Fresh mango chunks for garnish

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Instructions

1. Soak tapioca pearls for several hours until softened.

2. Mix agar agar powder with 3 tablespoons water to form a smooth paste.

3. Heat coconut water in a saucepan, then add monk fruit sweetener if desired.

4. Stir in the agar agar mixture until fully dissolved.

5. Simmer while stirring, then briefly boil.

6. Pour the coconut agar agar mixture into a shallow container.

7. Chill until firm, then cut the coconut jelly into small cubes.

8. Bring 2 cups water to a boil in a saucepan.

9. Add the soaked tapioca pearls and cook for about 20 minutes until mostly translucent, stirring often to prevent sticking.

10. Drain the cooked pearls and rinse under cold water to keep them separate and chewy.

11. Cut the mangoes into cubes.

12. Blend half of the mango cubes into a smooth puree.

13. Combine tapioca pearls, mango puree, milk, condensed milk, coconut jelly cubes, and mango chunks in a large bowl.

14. Taste and adjust sweetness before chilling.

15. Chill for 1 to 2 hours before serving.

16. Top with additional fresh mango pieces and serve cold.

Notes

Use ripe, sweet mangoes such as Alphonso, Ataulfo, Champagne, or Kent for the best flavor and color.

Small tapioca pearls work best. Large boba pearls are not recommended.

Rinsing cooked tapioca in cold water helps prevent clumping.

Taste sweetness before chilling because cold desserts taste less sweet after refrigeration.

For a smoother texture, strain the mango puree before combining.

For a vegan version, use condensed coconut milk and plant based milk.

Frozen mango or canned Alphonso mango pulp can replace fresh mango if needed.

Adding chia seeds can increase fiber and protein.

Avoid freezing because tapioca pearls become grainy after thawing.

For longer freshness, store tapioca pearls separately in cold water and combine before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 3 minutes
Category: Dessert Recipes
Method: No Bake
Cuisine: Hong Kong Inspired