Name: Creamy Mango Sago with Coconut Milk and Tapioca Pearls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 cup mini white tapioca pearls (sago), uncooked; 6 cups water (for cooking); 3 ripe yellow mangoes (such as Ataulfo mangoes); 1 (13.5 ounce) can coconut milk (about 1.5 cups); 2-3 tablespoons sweetened condensed milk (to taste); 3-4 ice cubes (optional, for serving cold)

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Introduction

Mango Sago is a refreshing and creamy dessert perfect for warm days. Combining sweet ripe mangoes with chewy tapioca pearls and rich coconut milk, it’s both satisfying and light. This easy recipe yields a delightful treat that’s sure to impress.

A white bowl filled with a creamy, light yellow pudding that has small translucent tapioca pearls evenly mixed throughout. On top of the pudding are bright orange mango chunks scattered in the center, with a single fresh green mint leaf placed neatly on top. Next to the bowl, on the right side, is a smaller white bowl partially shown, containing more mango chunks. The setting features a white marbled surface with a gray textured cloth partially visible on the upper left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mini white tapioca pearls (known as sago), uncooked
3 ripe yellow mangoes, such as Ataulfo mangos

1 (13.5 ounce) can coconut milk (about 1.5 cups)
2-3 tablespoons sweetened condensed milk (to taste)

Instructions

Step 1: In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.
Step 2: Add the tapioca pearls and reduce the heat to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent sticking. The pearls will turn translucent, though a small white dot might remain in each.

Step 3: Turn off the heat and let the pearls sit in the hot water for another 15-20 minutes until fully transparent.
Step 4: Rinse the tapioca pearls under cold running water to cool and drain using a fine mesh sieve or colander. Set aside.
Step 5: Slice each mango in half, avoiding the pit, and scoop out the flesh. Reserve about 1/4 cup of the flesh (roughly half a mango) and dice it for topping.

Step 6: In a blender, combine the remaining mango flesh, coconut milk, and sweetened condensed milk. For a chilled dessert, add 3-4 ice cubes before blending until smooth, about 1-2 minutes.
Step 7: Pour the mango mixture into serving bowls, stir in the cooked tapioca pearls, and garnish with the diced mango cubes.

Tips & Variations

For extra creaminess, you can add a splash of evaporated milk or use full-fat coconut milk.

If you prefer less sweetness, start with 2 tablespoons of condensed milk and adjust to taste.
Sticky rice can be an interesting substitution for the tapioca pearls for a different texture.
Add a squeeze of lime juice to the mango mixture for a subtle tang.

Storage

Store any leftover mango sago covered in the refrigerator for up to 2 days. The tapioca pearls may thicken after cooling, so stir well before serving. Reheat gently or enjoy chilled as preferred.

How to Serve

A white bowl filled with creamy pale yellow tapioca pudding topped with several chunks of bright orange mango and a small green mint leaf. A spoon holds up a scoop of the pudding mixed with mango pieces, showing the pudding’s smooth and slightly bumpy texture with small tapioca pearls. A smaller white bowl with extra bright orange mango chunks sits nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this recipe?

Yes, frozen mango works well if fresh mangoes are unavailable. Thaw and drain any excess liquid before blending to maintain the right consistency.

How do I prevent the tapioca pearls from clumping together?

Stir the tapioca pearls occasionally while cooking to prevent them from sticking. After cooking, rinsing them under cold water also helps separate the pearls.