Print

Mango Tapioca Pudding (Mango Sago) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Mango Tapioca Pudding (Mango Sago) is a refreshing, creamy dessert blending the tropical sweetness of mangoes with chewy tapioca pearls. Made with whole milk and coconut milk, sweetened with honey, and complemented by fresh strawberries, it’s a delightful treat perfect for warm days or any time you crave a light, fruity pudding.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Asian

Ingredients

Tapioca Pearls

  • 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)

Fruit

  • 3 medium-sized mangoes (about 775 to 800 grams)
  • 1 cup sliced strawberries

Instructions

  1. Cook Pearls: Add 8 cups of water to a large pot and bring it to a boil over high heat. Once boiling, reduce heat to medium-high and add 3/4 cup small tapioca pearls. Stir quickly and cook for 15 minutes until pearls appear translucent with some white specks inside. Turn off heat, cover pot, and let pearls sit for an additional 10 to 15 minutes until mostly translucent.
  2. Rinse and Cool Pearls: Drain the tapioca pearls and rinse them under cold water. Transfer pearls to a large bowl with cold tap water to cool them faster and reduce stickiness. Let them sit while you prepare the other parts of the pudding.
  3. Prepare Milk Mixture: In a saucepan, combine 1 cup whole or 2% milk and 3/4 cup full-fat coconut milk and bring to a boil over medium heat without covering (to avoid boiling over). Once boiling, remove from heat and stir in 2 tablespoons honey. Allow the milk mixture to cool for 5 to 10 minutes.
  4. Prepare Mango Cubes: Slice each mango along the oblong pit to create large slices. Using a knife, make crosswise cuts into the mango slices to create cubes. Bend the mango slices to pop cubes outward, then slice off the cubes with your knife. Set aside the cubes for later use.
  5. Prepare Mango Puree: Using the piece of mango containing the pit, carefully peel off the skin and cut off as much flesh as possible around the pit. Measure 1 1/4 cups (225 grams) of this mango flesh and place it in a high-speed blender. Add the cooled milk mixture to the blender and blend until smooth. Pour the mango puree into a large bowl.
  6. Combine Tapioca and Honey: Drain the tapioca pearls from the cold water and place them in a bowl. Drizzle 1 1/2 tablespoons honey over the pearls and toss gently to coat them evenly.
  7. Assemble the Pudding: Add the honey-coated tapioca pearls to the bowl with the mango puree and stir to combine. Then, add the reserved mango cubes and 1 cup sliced strawberries. Stir gently to incorporate all ingredients. Taste the pudding and add additional honey if desired for extra sweetness.
  8. Chill: Cover the mango tapioca pudding and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld and pudding to set.

Notes

  • Use ripe, sweet mangoes for the best flavor and natural sweetness.
  • Do not add tapioca pearls to cold water; always add to boiling water to ensure even cooking.
  • Boiling the milk mixture prevents the milk from tasting raw and improves texture.
  • The tapioca pearls may still have tiny white centers after cooking and resting; this is normal.
  • Honey can be substituted with sugar or maple syrup if preferred.

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