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 You’ll Need
- Tapioca pearls: These give mango sago its signature chewy texture. They act as the “body” of the dessert, providing a fun bite and contrast that makes it feel special and more substantial. While sago and tapioca pearls are similar, they are technically not the same as 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, tapioca pearls are easier for us to find and more common.
- Mangoes: The star of this recipe, bringing in sweetness, color, and tropical flavor. Ataulfo mangoes or Manila mangoes are our go-to.
- Full-fat coconut milk: The creamy, rich, and dairy-free base of this dessert. It also enhances the tropical flavor profile, complementing the fresh mango.
- Vegan condensed milk: Our sweetener in this recipe, which also adds additional richness and creaminess. You can also use maple syrup or any liquid sweetener in its place if preferred. The amount used will vary depending on the ripeness of the mango and your flavor preference.
- Salt: A pinch enhances the sweetness and balances out the richness of the coconut milk.
- Vanilla extract: Subtly enhances the fruity and creamy notes, rounding out the flavors so the dessert doesn’t taste one-dimensional.
- Water: Depending on the thickness of the coconut milk and your preference for texture, a splash of water might be needed to loosen it up.
How to Make Mango Sticky Rice
- 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!
Find the full printable recipe here: Easy Mango Sago (Tapioca Pudding)
