Mango Sago Recipe
Viral mango sago pudding is a naturally gluten-free Asian dessert. Chewy tapioca pearls, fresh mango puree & coconut jelly in a creamy 20-minute, no-bake dessert. An easy mango sago recipe with a quick vegan swap that’s perfect for hot-weather treats.
Ingredients
- 2 ripe mangoes (for puree and toppings)
- 1.25 cup milk or any plant-based milk
- 3 tablespoons sweetened condensed milk
Prepping the Tapioca (Sago)
- ½ cup medium-sized tapioca pearls soaked
- 2 cups water for cooking sago
Preparing Coconut Jelly
- 2 tablespoons agar agar powder
- 3 tablespoons water for mixing agar agar
- 150 ml coconut water
- 2 teaspoons monk fruit sweetener optional
Instructions
PREPPING THE Tapioca (Sago)
- Soak the tapioca pearls in water for at least 4 hours to soften them.½ cup medium-sized tapioca pearls
Preparing coconut jelly
- First, mix agar agar powder with a little water and mix well until it turns to a paste.2 tablespoons agar agar powder
- Now, take coconut water in a saucepan, if you are using fresh coconut water like me, then you can strain it through a sieve to remove any coconut chunks.150 ml coconut water
- During this time, add a sweetener to the coconut water for a jelly like flavor, or skip if you want. Then add the agar agar mixture into it & stir until it dissolves completely.2 teaspoons monk fruit sweetener
- Keep stirring the coconut water as it simmers and starts to boil.
- After brief boiling, take it off the heat & transfer it into a shallow bowl and let it set in the fridge for an hour.
Cooking The Sago
- To cook the sago, heat water in a saucepan and add the soaked tapioca into it.2 cups water
- Let the sago cook for 20 minutes or until, they are almost transparent. Keep stirring to ensure they don't stick to the bottom of pan.½ cup medium-sized tapioca pearls
- Once done, strain the sago to remove excess water & transfer to a separate bowl or container.
Preparing the Mangoes
- First, slice off the sides of the mango along the pit. Take each half and make long, straight cuts into the flesh without cutting through the skin. Then, use a spoon to scoop out the flesh, releasing neat mango cubes.2 ripe mangoes
- Take half of the mango cubes and blend into a puree, leaving the rest for toppings.2 ripe mangoes
COMBINE and serve
- Before combining everything, cut coconut jelly into cubes.
- Then in a mixing bowl, toss the sago, coconut jelly, chopped mangoes, Mango puree, milk, condensed milk, ice cubes and combine.
- Top with more chopped mangoes while serving and enjoy!
Video
Nutrition
Calories: 239kcalCarbohydrates: 52gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 98mgPotassium: 469mgFiber: 2gSugar: 28gVitamin A: 1283IUVitamin C: 39mgCalcium: 180mgIron: 1mg
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