![To make Mango Sago dessert pudding, gather these simple ingredients: - 1 ripe mango, diced - 1 cup small tapioca pearls (sago) - 1 can (400ml) coconut milk - 1/2 cup sugar (adjust to taste) - 1/4 teaspoon salt - 1 cup water - 1/2 teaspoon vanilla extract - Extra mango slices and mint leaves for garnish When picking mangoes, look for ripe ones. They should feel slightly soft when you press them. Check for a sweet aroma near the stem. The skin may have some green or red hues, but color varies with type. Choose mangoes that are not too bruised or have dark spots. The best mangoes will have a smooth skin and vibrant color. Sago pearls add a fun, chewy texture to this dessert. They absorb flavors well, making each bite delightful. Coconut milk gives the pudding a rich, creamy taste. It also brings a hint of sweetness and a tropical essence. Together, sago and coconut milk create a perfect base for the fresh mango. This combination brings out the best in your Mango Sago dessert pudding. 1. First, bring 1 cup of water to a boil in a medium saucepan. 2. Add 1 cup of small tapioca pearls to the boiling water. Cook them for 15-20 minutes on medium heat. Stir occasionally until the pearls turn translucent. 3. Once cooked, drain the pearls and rinse them under cold water. This will stop the cooking process. Set them aside. 4. In the same saucepan, mix 1 can of coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt. Heat over low-medium heat, stirring until the sugar dissolves. Do not boil. 5. When the coconut milk is warm, add the cooked sago pearls. Stir in 1/2 teaspoon of vanilla extract. Let it simmer for about 5 more minutes. 6. Remove the saucepan from heat and gently stir in the diced mango, saving a few pieces for garnish. 7. Pour the mixture into cups or dessert bowls and refrigerate for at least 2 hours to set. 8. Serve chilled, topping each pudding with reserved mango slices and mint leaves for a fresh touch. - Always use small tapioca pearls for this recipe. They cook faster and give a better texture. - Stir the pearls often while cooking. This helps to prevent them from sticking together. - If you notice the pearls are still hard after cooking, add a little more water and cook for a few extra minutes. - Rinsing the pearls after cooking is key. It stops the cooking and keeps them from getting gummy. - Ensure you measure the coconut milk accurately. Too much can make the pudding too thin. - The sugar helps to balance flavors but don’t add too much. Start with 1/2 cup and adjust as needed. - The sago pearls should be soft but still hold their shape. They should not be mushy. - Refrigerate the pudding long enough to let it set. This step is crucial for the right texture. You can find the Full Recipe for Mango Sago Bliss Pudding above. When making mango sago pudding, some mistakes can ruin your dish. First, don’t overcook the sago. If you do, it can turn mushy. Always keep an eye on the cooking time. Second, avoid using unripe mangoes. They can taste sour and spoil your dessert. Lastly, don’t skip rinsing the sago. This step stops the cooking and helps keep the pearls separate. To create a balanced flavor, focus on the sweetness. Start with half a cup of sugar, then taste the mix. If it needs more sweetness, add a bit more. The coconut milk brings a creamy texture, but too much can make it heavy. A pinch of salt enhances the flavor without making it salty. Finally, the vanilla extract adds warmth. Use it but don’t overdo it. Having the right tools makes cooking easier. You need a medium saucepan for cooking the sago and the coconut milk mix. A strainer is essential for rinsing the pearls. For mixing, a wooden spoon works well. Use measuring cups for accuracy, especially for the sugar and liquid. Small dessert cups or bowls are great for serving. These tools help you enjoy the process and make cooking fun. For the complete process, check the Full Recipe. {{image_2}} You can switch up the fruit in your Mango Sago Dessert Pudding. Try using pineapple or passionfruit for a tasty twist. Simply replace the mango with your chosen fruit. For pineapple, chop it into small pieces and mix it in. If you love passionfruit, scoop out the seeds and pulp. Blend it into the pudding for a tangy flavor. These tropical fruits add a new layer of freshness. You can explore flavors from different regions with these simple changes. If you want a vegan version, use maple syrup instead of sugar. You can also swap coconut milk for almond or cashew milk. This gives you a lighter dessert while keeping it creamy. For a sugar-free treat, choose sugar substitutes like stevia or erythritol. Both options keep the dessert sweet without added sugar. These adaptations make the dessert suitable for everyone, even those with dietary restrictions. Serving your Mango Sago Dessert Pudding can be fun. Use clear glass cups to show off the vibrant colors. Top each cup with extra mango slices and fresh mint leaves. This adds a pop of color and a nice aroma. You can also drizzle a bit of coconut cream on top for extra richness. For a special touch, serve with a small scoop of sorbet on the side. These ideas make your dessert not just tasty, but also beautiful. For the full recipe, check out the Mango Sago Bliss Pudding. To keep your mango sago dessert pudding fresh, store it in the fridge. Use airtight containers. This prevents the pudding from absorbing other smells. Make sure the pudding is fully cooled before covering it. This helps keep the texture smooth. You can keep leftovers for up to three days in the fridge. After three days, the texture may change. The sago may start to harden, and the flavors may fade. Always check for any signs of spoilage before consuming. If you want to refresh your chilled pudding, add a splash of coconut milk. This will help restore creaminess. Stir it well to blend. You can also serve it over crushed ice for a refreshing twist. Avoid reheating in the microwave, as it can change the pudding's texture. For the full recipe to make this delightful treat, check out the Mango Sago Bliss Pudding. Yes, you can use frozen mango. Just let it thaw before using. Other fruits like diced kiwi or strawberries also work. They add fun flavors and colors to the pudding. Fresh fruits give a nice texture, while frozen ones are handy and quick. Remember to taste and adjust sweetness if needed. If you can't find coconut milk, almond milk is a good choice. It has a light flavor and works well in desserts. You can also use cashew milk for a creamier texture. If you want a dairy option, whole milk or heavy cream can replace coconut milk too. Just keep in mind that it will change the taste slightly. You can make this pudding up to two days ahead. Just follow the recipe and chill it in the fridge. The flavors blend nicely when it sits. If you plan to serve it later, keep the mango garnish separate. Add that right before serving for the best look and taste. For the [Full Recipe], just follow the steps mentioned earlier. Enjoy your cooking! Mango Sago Bliss Pudding is a sweet treat that is perfect for warm days. This dessert is light, creamy, and packed with flavor. The main ingredients are ripe mangoes and small tapioca pearls, known as sago. - 1 ripe mango, diced - 1 cup small tapioca pearls (sago) - 1 can (400ml) coconut milk - 1/2 cup sugar (adjust to taste) - 1/4 teaspoon salt - 1 cup water - 1/2 teaspoon vanilla extract - Extra mango slices and mint leaves for garnish This recipe blends sweet mango with creamy coconut milk. The sago adds a chewy texture. Together, these flavors create a delightful experience. The key is to use ripe mangoes for the best taste. You start by cooking the sago pearls. Bring water to a boil in a pot. Add the sago and cook until they turn clear. This usually takes about 15 to 20 minutes. Stir occasionally to avoid clumping. After cooking, rinse them with cold water. This stops the cooking and keeps them chewy. Next, you mix the coconut milk, sugar, and salt in the same pot. Heat it gently. Stir until the sugar dissolves but do not let it boil. This helps make the pudding smooth and sweet. After your coconut milk is ready, add the cooked sago and vanilla extract. Stir well and simmer for 5 minutes. Then, mix in your diced mango, saving some for garnish. Pour the mix into cups and chill in the fridge for at least 2 hours. When ready to serve, top with extra mango slices and fresh mint leaves. This makes your dessert look beautiful and inviting. The mix of colors and flavors will make your taste buds dance. This Mango Sago Bliss Pudding is a refreshing treat that everyone will love. For the full recipe, check the above section. Enjoy every creamy spoonful! Mango Sago Dessert Pudding combines fresh ingredients for a sweet treat. We explored the best mangoes and the role of sago and coconut milk. I shared easy steps for cooking and tips to perfect your pudding. Remember to avoid common mistakes and consider fun variations. Store leftovers well to enjoy later, and feel free to adapt the recipe. Dive in and create your own Mango Sago Bliss today! You’ll love the taste and texture.](https://foodishtalk.com/wp-content/uploads/2025/06/42995667-644f-4ea5-9ea6-178515365254.webp)
Ingredients
Method
Cook the Sago: In a medium saucepan, bring 1 cup of water to a boil. Add the small tapioca pearls and cook on medium heat for about 15-20 minutes, stirring occasionally until they become translucent.
Rinse the Sago: Once cooked, drain the sago pearls and rinse them under cold water to stop the cooking process. Set aside.
Prepare the Coconut Milk Mixture: In the same saucepan, combine the coconut milk, sugar, and salt. Heat over low-medium heat, stirring until sugar completely dissolves. Avoid boiling.
Mix in the Sago: Once the coconut milk is warm, add the cooked sago pearls to the mixture and stir in the vanilla extract. Allow it to simmer for about 5 more minutes.
Add Mango: Remove from heat and stir in the diced mango, reserving a few pieces for garnish. Mix gently to combine all the flavors.
Chill the Pudding: Pour the mixture into cups or dessert bowls and refrigerate for at least 2 hours to cool and set.
Serve: Once chilled, top each pudding with reserved mango slices and garnish with mint leaves.
Prep Time: 15 mins | Total Time: 2 hrs 35 mins | Servings: 4