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Silky, fruity, and refreshing — the tropical dessert you’ll crave all summer long!

If you love mangoes and coconut (who doesn’t?), this Mango Sago Pudding is the dreamy, chilled dessert that brings island vibes straight to your table. Made with ripe champagne mangoes, creamy coconut milk, and chewy tapioca pearls (sago), it’s a sweet and silky treat layered with tropical flavors and textures. Topped with rich coconut cream and fresh mango chunks, it’s as beautiful as it is delicious.

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Ingredients

(Serves 6–8)

For the Pudding:

• 5 ripe champagne mangoes
• 2 cans coconut milk (13.5 oz each)
• 1 cup condensed milk
• 1/4 cup sugar
• 1 cup tapioca pearls (sago)
• 1 tbsp cornstarch

For the Coconut Cream Topping:

• 1 can coconut milk
• 1 tbsp cornstarch (mixed with 2 tbsp cold water)
• 2 tbsp sugar (adjust to taste)

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Instructions

1. Cook the Sago

Bring a pot of water to a boil, then add the tapioca pearls. Simmer for about 10 minutes, stirring occasionally. Turn off the heat, cover the pot, and let it sit for 15 more minutes until the sago turns translucent.

2. Strain & Rinse

Pour the cooked sago into a fine mesh strainer and rinse under cold running water to remove excess starch. Set aside.

3. Prepare the Mangoes

Peel and cut the mangoes into chunks. Reserve half of the chunks for topping and garnish.

4. Make the Mango Blend

In a blender, purée the remaining mango chunks with 1 can of coconut milk and the condensed milk until smooth and creamy.

5. Combine & Chill

In a large bowl, mix the cooked sago pearls with the mango-coconut mixture. Stir to combine and refrigerate for at least 1 hour until well chilled.

6. Prepare the Coconut Cream Topping

In a small saucepan, heat the remaining can of coconut milk with sugar. Add the cornstarch slurry and whisk until the mixture thickens slightly (about 5 minutes). Let cool completely, then chill in the fridge for 1 hour.

7. Serve & Enjoy!

Spoon the mango sago pudding into dessert bowls or glasses. Top with a generous dollop of coconut cream and fresh mango chunks. Serve cold.

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Pro Tips & Variations

• Swap mangoes: Use alphonso mangoes or other ripe varieties if champagne mangoes aren’t available.
• Extra texture: Add diced jelly cubes, pomelo pulp, or even lychee for added flair.
• Make ahead: This dessert is perfect for prepping a day in advance—just store the pudding and coconut cream separately until ready to serve.

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Why You’ll Love This Dessert

• It’s naturally gluten-free and perfect for summer parties.
• The sago gives it a delightfully chewy texture.
• It’s sweet, creamy, and full of juicy mango flavor with a tropical coconut twist.

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