Mango Tapioca Sago Pudding (Print-Friendly Version)
Silky mango tapioca with coconut milk and berries, delightfully cool and satisfying—perfect for sunny afternoons.
# List of Ingredients:
→ Tapioca Base
01 -
1.9 litres water
02 -
155 grams small tapioca pearls
→ Creamy Mixture
03 -
235 millilitres whole milk or 2% milk
04 -
175 millilitres full-fat canned coconut milk
→ Sweetener
05 -
3 1/2 tablespoons honey, divided (or substitute with sugar or maple syrup)
→ Fruit
06 -
3 medium-sized mangoes (approximately 775–800 grams), peeled and cubed
07 -
1 cup sliced strawberries
# How to Prepare:
01 -
Bring water to a boil in a large pot over high heat. Once boiling, add tapioca pearls and stir. Cook pearls for 15 minutes on medium-high heat. Turn off the heat, cover, and let sit for 10–15 minutes until fully translucent. Drain and rinse under cold water, then transfer to a bowl of cold water to cool.
02 -
Combine milk and coconut milk in a saucepan and bring to a boil. Remove from heat and stir in 2 tablespoons honey. Cool for 5–10 minutes. Cut mangoes into cubes, reserving 225 grams of mango flesh for the puree. Add mango flesh and warmed milk mixture to a blender and process until smooth. Transfer puree to a large mixing bowl.
03 -
Drain cooled tapioca pearls thoroughly. Drizzle 1 1/2 tablespoons honey over the pearls and mix to coat evenly. Add pearls to the mango puree. Fold in remaining mango cubes and sliced strawberries. Stir to combine, and taste to adjust honey if desired.
04 -
Refrigerate the mixture for at least 2 hours until well chilled before serving.
# Additional Information:
01 -
Ataulfo mangoes offer a particularly sweet, creamy flavour and vibrant colour, ideal for this dessert.
02 -
Defrost frozen mango completely before use for best texture.
03 -
Always add tapioca pearls to fully boiling water; adding to cold water results in sticking and clumping.
04 -
Heating milk helps preserve the bright colour of the mango puree.