Coconut Mango Sago Tapioca Pudding
Coconut Mango Sago Tapioca Pudding: a fresh, exotic and ultra-simple dessert.
If you’re looking for a fruity, refreshing, and incredibly easy-to-make dessert, coconut and mango tapioca pearls, also known as mango sago, might just become your new favorite. This dessert, straight from Asia, is made with tapioca pearls, coconut milk, and mango, for an ultra-creamy texture and a tropical flavor that will transport you.
What I love about this recipe is that it has it all: 5 ingredients, a simple technique, and a visually stunning result in individual servings. The tapioca pearls give it a melt-in-your-mouth, slightly gelatinous texture, while the mango and coconut milk create an incredibly delicious and refreshing combination.
Personally, I chose to keep two distinct layers: a creamy tapioca base and a smooth layer of mango coulis. But you can absolutely mix everything together for an “exotic pudding” effect. For the topping, the choice is yours: diced mango, passion fruit, lime zest… the acidity perfectly balances the sweetness of the mango and coconut. And if you’d like a change, a raspberry coulis is also delicious (or even a plain version with a little shredded coconut on top).
Finally, from a practical point of view, this dessert can easily be kept for 1 to 2 days in the refrigerator in an airtight container, making it an excellent option for meals planned in advance or desserts to be prepared ahead of time.
Coconut Mango Sago Tapioca Pudding Recipe
Here are the ingredients you do need to prepare this coconut sago:
- Tapioca pearls
- Coconut milk
- Milk of your choice (dairy or plant-based)
- Caster sugar
- Mangoes (fresh or frozen)
- A little water
- Optional: passion fruit, lime zest, shredded coconut
Other dessert recipe ideas that you might like:
Coconut Mango Sago Tapioca Pudding
Ingredients
- 20 g tapioca pearls
- 200 ml coconut milk
- 300 ml milk
- 20 caster sugar
- 1 tablespoon vanilla sugar
For the mango coulis
- 2 mangoes (fresh or frozen)
- 1 tablespoon of water
- 1 tablespoon of granulated sugar
Instructions
- In a saucepan, bring the coconut milk and milk to a boil.
- Add the tapioca pearls and simmer over low heat for 15 minutes, stirring regularly.
- At the end of cooking, add the sugar and stir well off the heat.
- Pour into small glasses and let cool.
For the mango coulis
- In a saucepan, combine all the ingredients and heat, covered, over low heat for 10 minutes, stirring occasionally.
- Blend until smooth and store in an airtight container in the refrigerator until ready to serve.
To serve
- Pour the coulis into the verrines, over the set coconut-tapioca mixture.
- You can add fruit: diced mango, passion fruit, lemon zest, or even shredded coconut.Enjoy chilled.
