Description
Mango Tapioca Pudding, also known as Mango Sago, is a refreshing and creamy dessert featuring chewy tapioca pearls soaked in a luscious blend of whole milk, coconut milk, and honey, combined with fresh mango puree and juicy mango cubes. Enhanced with a touch of sliced strawberries for added freshness, this tropical treat is easy to prepare and perfect for a cool, satisfying dessert.
Ingredients
Scale
- 8 cups (1.9L) water
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided, can substitute with sugar or maple syrup)
- 3/4 cup (155g) small tapioca pearls
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries
Instructions
- Add the water to a pot or large saucepan and bring it to a boil over high heat. DO NOT add the tapioca pearls when the water is still cold. Reduce the heat to medium-high and add the tapioca pearls, stirring quickly. Cook the pearls for 15 minutes, then turn off the heat. Cover and let them sit for 10 to 15 minutes until mostly translucent with occasional white specks.
- Drain the pearls and rinse under cold water. Transfer to a large bowl of cold tap water to cool completely and prevent stickiness. Let them sit while preparing the other ingredients.
- In a saucepan, combine the milk and coconut milk and bring to a boil. Do not cover to avoid boil over. Remove from heat and stir in 2 tablespoons of honey. Let cool for 5 to 10 minutes.
- Slice a mango along its pit to obtain two large slices. Score crosswise cuts into the flesh cubes without cutting through the skin. Turn the slices inside out to expose the cubes, then slice them off from the peel carefully.
- Peel the center piece with the pit using a paring knife, and carefully remove as much flesh as possible from around the pit. Measure 1 1/4 cups (225 grams) of this mango flesh.
- Transfer the measured mango flesh and the warm milk and coconut milk mixture to a high-speed blender. Blend until smooth and transfer the puree to a large bowl.
- Drain the tapioca pearls from the cold water, then drizzle 1 1/2 tablespoons honey over them and toss to coat. Add the coated pearls to the mango puree and stir well. Next, gently fold in the mango cubes and sliced strawberries. Taste and adjust sweetness with more honey if needed.
- Refrigerate the mango tapioca pudding for at least 2 hours to allow flavors to meld and to serve chilled.
Notes
- Try using ripe mangoes for the best flavor.
- You can adjust the sweetness according to your preference.
- This dessert can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg