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Mango sago pudding recipe creamy dessert with tapioca pearls and fresh mango cubes
Olivia

Mango Sago Pudding Recipe

Mango sago pudding recipe made creamy with coconut milk and soft pearls. Learn how to make this refreshing dessert step by step today.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian, Hong Kong
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 ripe mangoes puree + topping
  • ½ cup small tapioca pearls
  • 1 cup coconut milk
  • 3 tablespoons sweetened condensed milk
  • ¼ cup milk or oat milk optional
  • Pinch of salt
  • Fresh mango chunks for topping
Optional:
  • Coconut jelly cubes
  • Chia seeds

Method
 

  1. Bring a large pot of water to a boil and add tapioca pearls. Stir continuously for the first few minutes.
  2. Cook until pearls are mostly translucent, then turn off heat, cover, and let rest for 10–15 minutes.
  3. Drain and rinse the pearls under cold water until they are separated and no longer sticky.
  4. Blend mango flesh into a smooth puree.
  5. Mix mango puree with coconut milk, condensed milk, optional milk, and a pinch of salt.
  6. Add cooked tapioca pearls and mix gently.
  7. Refrigerate for 1–2 hours until chilled.
  8. Serve cold with fresh mango chunks on top.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount (Approx.)
Calories
 230 – 260 kcal
Carbohydrates
 45 – 55 g
Sugars
 25 – 30 g
Protein
 3 – 5 g
Fat
 4 – 7 g
Saturated Fat
 2 – 4 g
Fiber
 1 – 3 g
Sodium
 50 – 100 mg
Vitamin C
 30 – 40 mg
Potassium
 400 – 500 mg
Notes
  • Use very ripe mango for best natural sweetness
  • Do not skip rinsing tapioca pearls to avoid stickiness
  • Adjust sweetness before chilling, flavors change when cold
  • Add a splash of milk before serving if the pudding thickens