Mango sago recipe
Learn how to make a healthier version of mango sago: a delicious dessert made with fresh mangoes, tapioca pearls, and coconut milk.
Servings: 6 servings
Ingredients
- 2 whole ripe mangos best chilled in the fridge
- 1 medium ripe banana
- 1 cup dairy-free milk unsweetened (I use soy milk)
- 14 oz canned full fat coconut milk
- A pinch coarse sea salt or more to taste
- 5 tbsp sago pearls also knowns small tapioca pearls, see notes
- 1 tsp vanilla extract
- A few sprigs mint leaves garnish, optional
Instructions
Preparation of Fruits:
- Mangos: Peel the mangos, reserve a few slices for garnish, and dice them into cubes. Puree the majority remaining mango and store both separately in the fridge.
- Banana: Peel and slice the banana into small rounds. Reserve a few slices for garnish and store these in the fridge. Most of the banana will be used later in the cooking process.
Making the tapioca pudding:
- Heat the Milks: In a medium saucepan, combine milk, canned coconut milk, and a pinch of salt. Simmer over medium heat to warm up the milk for about 4-5 minutes, stirring often with a wooden spoon to incorporate the coconut cream. Keep an eye on the mixture to prevent it from boiling over.
- Add Tapioca and Vanilla: Add tapioca pearls and vanilla extract. Reduce the heat to low and continue stirring periodically to prevent the pearls from clumping. Cook for 6-8 minutes, until the pearls soften and start to turn translucent. The mixture will be quite milky at this point, which is normal.
- Incorporate Banana: Add the reserved banana slices, stirring gently over low heat for an additional 3 minutes. Try to keep the banana pieces intact. The mixture will thicken slightly but will still be somewhat runny.
Cooling and Storing:
- Cooling: Turn off the heat and remove the pot from the stove. Let the pudding cool for about 30 minutes to 1 hour. During this time, gently stir the pudding periodically from bottom to top to help it cool evenly. Avoid crushing the tapioca pearls and banana slices.
- Storing: Once cooled, transfer the pudding to a sealed jar and store in the fridge. The pearls will continue to expand and absorb the milk. The pudding is best enjoyed the same day for optimal texture.
Serving:
- Assemble the Dish: To serve, spoon a few tablespoons of mango puree into each serving glass. Top with a generous amount of tapioca pudding. Garnish with the reserved mango and banana slices, and mint leaves. Serve cold for the best taste.
Video
Notes
- Thicker consistency: Use 6 tablespoons tapioca pearls; Thinner consistency: Use 5 tablespoons.
- Brand: I use Bob’s red mill small tapioca pearls. Not instant tapioca made from Kraft Minute.
- Texture and Consistency: Initially, the pudding has a consistency closer to porridge than Western-style pudding. It thickens significantly upon cooling or chilling.
- Sago Pearls: Best enjoyed the same day they are made, as the pearls continue to expand and soften over time. While the flavor remains unchanged, the pearls can become mushier after stored overnight in the fridge.
- Storage: Keep leftover pudding in the fridge and consume within three days. The texture will thicken further; thin it with milk and let it sit at room temperature for a few minutes before serving.
- Freeze: The sago pudding freezes well. Divide it into individual servings for easy defrosting. Defrost overnight in the fridge; thicker blocks may take up to 24 hours. Once defrosted, the sago pearls will become soft and slightly chewy again. This method helps prevent the pearls from turning mushy if you can’t finish the batch within 2-3 days.
- Serving Suggestion: In colder months, consider serving the pudding warm without the mango puree for a cozy treat.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 428mg | Potassium: 301mg | Fiber: 3g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg
