Description
Mango Tapioca Pudding, also known as Mango Sago, is a refreshing dessert featuring chewy tapioca pearls soaked in a creamy mixture of milk and coconut milk, sweetened with honey and layered with fresh mango and strawberries. This recipe delivers a perfect balance of tropical flavors and creamy textures, ideal for a cool treat.
Ingredients
Scale
For Tapioca Pearls
- 8 cups water
- 3/4 cup small tapioca pearls (155g)
For Mango Puree
- 1 cup whole or 2% milk (235ml)
- 3/4 cup full-fat canned coconut milk (175ml)
- 2 tablespoons honey
- 1 1/4 cups mango flesh (225g) from peeled mangoes
For Mixing and Serving
- 1 1/2 tablespoons honey
- 3 medium-sized mangoes (about 775 to 800 grams), cubed and sliced
- 1 cup sliced strawberries
- 1 1/2 tablespoons additional honey (to taste)
Instructions
- Cook Pearls: Add water to a large pot and bring to a boil over high heat. Reduce heat to medium-high and add tapioca pearls. Stir briefly and cook for 15 minutes until pearls are translucent with some solid white centers. Cover and let sit off heat for 10 to 15 minutes until pearls are mostly translucent. Drain and rinse under cold water, then submerge in cold water to cool and reduce stickiness.
- Prepare Mango Puree: In a saucepan, bring milk and coconut milk to a boil without covering to avoid boiling over. Turn off heat and add 2 tablespoons honey. Let the mixture cool for 5 to 10 minutes. Peel and cube one mango, removing flesh around the pit. Measure 1 1/4 cups of mango flesh and add to a blender along with the cooled milk mixture. Blend until smooth to create mango puree. Pour into a large bowl.
- Finish Tapioca Pudding: Drain cooked tapioca pearls from cold water and drizzle 1 1/2 tablespoons honey over them. Toss to coat. Add the sweetened pearls to the mango puree, stir gently. Add remaining mango cubes and sliced strawberries; stir to combine. Taste and add more honey if desired.
- Chill and Serve: Refrigerate the pudding for at least 2 hours to allow flavors to meld and serve cold for best taste.
Notes
- Boiling the milk helps maintain the mango puree’s bright golden color and prevents graying, but it can be skipped if desired by blending cold milk and coconut milk directly with mango.
- Submerging tapioca pearls in cold water after cooking reduces stickiness and helps them cool evenly.
- Honey can be substituted with sugar or maple syrup based on preference.
- Mangoes should be ripe and sweet for best flavor.
- Serving chilled enhances the refreshing taste of this tropical dessert.
