While sago and tapioca pearls are similar, they are technically not the same starchy sphere. Sago is made from the pith of sago palm trees, while tapioca is made from the starch of the cassava root. While both can be used in this recipe, tapioca pearls are easier for us to find and usually more common.

Can I use frozen mangoes?

Yes! Just be sure to thaw before using. Frozen mango is great as it guarantees the fruit is at peak ripeness and extra sweet.

Is mango sago gluten-free?

Yes, this recipe is naturally gluten-free.

How long will mango sago keep?

Store in the fridge in an airtight container for about 3 days.

Easy Mango Sago (Tapioca Pudding)

Description

If you’re looking for a light and refreshing tropical dessert, this Mango Sago is about to become your new favorite! Chewy tapioca pearls, creamy coconut milk, and sweet ripe mangoes come together for the ultimate dairy-free recipe.

Ingredients

½ cup small uncooked tapioca pearls
3 ripe mangoes, chopped into cubes
1 can (13.5 oz) coconut milk
1-4 tablespoons vegan condensed milk (or maple syrup), to taste
¼ teaspoon vanilla extract
¼ teaspoon salt
¼-½ cup water (optional to loosen)

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Instructions

Prepare the tapioca pearls. Bring about 4 cups of water to a rolling boil. Add the tapioca and stir. Lower to a simmer and simmer for 20 minutes. After 20 minutes, remove from the heat and cover for 15 minutes, checking every 5 minutes until the tapioca is completely translucent.
Blend the coconut mixture. While the tapioca cooks, add the coconut milk, one tablespoon of condensed milk, vanilla extract, salt, and a third of the mango to a high-speed blender. Blend until completely smooth and taste. Add more condensed milk if needed; this will depend on your preference and how sweet your mango is.
Rinse the tapioca pearls. Once the tapioca is completely translucent, drain and rinse with cold water. Transfer to a large bowl along with the blended mixture and reserved mango chunks.
Stir until well-combined. Add more water as desired to thin.
Serve immediately or transfer to the fridge to chill. Serve as is or with additional chopped mango on top. Enjoy!

Notes

Storage: Store in the fridge in an airtight container for about 3 days.
Mango: Frozen mango may be used in place of fresh, just be sure to thaw before using. Frozen mango is great as it guarantees the fruit is at peak ripeness and extra sweet.
Toppings: This mango sago pairs well with toasted coconut flakes, chia seeds, and fresh berries.
More creaminess: For a richer and creamier dessert, swap half of the coconut milk for coconut cream.
Sugar: If you prefer a lower sugar option, use just ripe mangoes and skip the condensed milk/additional sweetener entirely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert