Coconut Mango Sago Pudding

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Coconut Mango Sago Pudding is a delightful fusion of creamy coconut, chewy sago pearls, and juicy mango. This refreshing dessert is perfect for warm weather and is sure to transport your taste buds to a tropical paradise.

Ingredients for Coconut Mango Sago Pudding

Sago pearls are the star of this dessert, providing a unique chewy texture that pairs beautifully with the creamy elements. Coconut milk adds richness and a tropical flair, while the granulated sugar sweetens the mixture without overpowering it. A ripe mango brings natural sweetness and a burst of fruity flavor. A touch of vanilla extract enhances the overall aroma, and a pinch of salt helps to balance the flavors.

Tips & Tricks

  • Rinse the sago pearls thoroughly to prevent them from becoming gummy.
  • Use a ripe mango for the best flavor — it should be fragrant and slightly soft to the touch.
  • Chill the pudding well for the best texture and flavor.

Serving Suggestions

This pudding is delightful on its own but can be elevated with a sprinkle of toasted coconut flakes or a few fresh mint leaves on top. For a bit of extra flair, consider serving it in clear glasses to show off the layers of mango and pudding.

Frequently Asked Questions

Can I use tapioca pearls instead of sago?
Yes, you can substitute tapioca pearls, but note that the texture might be slightly different.
How long does this pudding keep in the fridge?
It can be stored for up to 2 days in an airtight container.
Can I use frozen mango?
Fresh mango is recommended for the best flavor, but thawed frozen mango can work in a pinch.

Coconut Mango Sago Pudding Recipe Walkthrough

First, you'll want to start by rinsing the sago pearls under cold water. This helps remove any excess starch. Next, bring 2 cups of water to a boil in a medium pot. Once boiling, add the sago pearls and cook them for about 10 to 15 minutes. Keep an eye on them and stir occasionally until they become translucent. This is your cue that they're ready.

After cooking, drain the sago pearls and rinse them under cold water again. This step prevents them from sticking together and helps cool them down quickly. Now, set those aside while you move on to the coconut milk mixture.

In a separate pot, combine coconut milk, granulated sugar, vanilla extract, and a pinch of salt. Heat this on low, stirring gently until the sugar completely dissolves. You want a smooth, sweet, and slightly salty mixture.

Once your coconut milk mixture is ready, add the cooked sago pearls and give it a good stir. Make sure everything is well combined. Let this mixture cool to room temperature before transferring it to the fridge. You'll want to chill it for at least an hour.

When you're ready to serve, scoop the pudding into bowls and top with fresh diced mango. The sweet, juicy mango complements the creamy, chewy pudding perfectly.

Why You'll Love This Recipe

  • Refreshing and tropical flavors that are perfect for summer.
  • Simple and quick to make, with minimal cooking required.
  • A great way to use up ripe mangoes when they are in season.
  • Can be made ahead of time, making it perfect for entertaining.

Ingredients

1/2 cup small sago pearls
2 cups water
1 1/2 cups coconut milk
1/4 cup granulated sugar
1 ripe mango, diced
1/2 teaspoon vanilla extract
Pinch of salt

Step-by-step Instructions

1. Rinse the sago pearls under cold water.
2. In a medium pot, bring 2 cups of water to a boil. Add the sago pearls and cook for 10-15 minutes until they become translucent, stirring occasionally.
3. Drain and rinse the cooked sago under cold water to remove excess starch.
4. In another pot, combine coconut milk, sugar, vanilla extract, and salt. Heat on low, stirring until sugar dissolves.
5. Add the cooked sago pearls to the coconut milk mixture and stir well.
6. Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
7. Serve chilled, topped with fresh diced mango.

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