Thick and creamy mango tapioca pudding is a great no-bake summer dessert. This mango sago recipe is naturally dairy-free from coconut milk and uses honey to sweeten the tapioca pearls. With only a few ingredients, this small batch recipe is easy to make too!
With the start of summer, I’ve been craving all things tropical lately! Mango sago has been all over my instagram feed lately, but I didn’t want to make such a large batch. This recipe is very similar to my vegan Coconut Tapioca Pudding. I also wanted to share this dessert with my one-year-old so I made it refined-sugar-free. Note: do not feed honey to babies under one.
There are many different ways to cook tapioca, but this recipe is really simple to make. It yields an utterly delicious result that’s not too sweet and has a thick pudding-like consistency.
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What is tapioca or sago?
Tapioca is little starchy pearls made from cassava root. Sago is often used interchangably with tapioca pearls even though they are sourced differently. They soften when cooked, absorbing moisture. It adds a nice, chewy texture to desserts and other foods and drinks. Tapioca pearls are traditionally more popular in Asia & Asian cuisine. In the U.S. it’s easy to use Bob’s Red Mill brand tapioca pearls as they are widely available in local grocery stores.
Tapioca has a mild, fairly neutral flavor. Some recipes use a lot of liquid to make it more like a soup, and some (like my recipe) use less liquid to make it thicker and creamier. The starch in tapioca acts as a natural thickener or gelling agent.
Ingredients needed
- Small pearl tapioca
- Coconut milk (from a can, use full-fat version)
- Honey
- Salt
- Vanilla extract
- Mango
How to make mango sago pudding
- Soak the sago (tapioca): Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
- Puree the mango: using a food processor, puree the mango until you reach your desired consistency. Set aside.
- Cook the sago (tapioca): Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently until tapioca pearls are transparent and the mixture has thickened. Once done, remove from heat and stir in vanilla.
- Let the sago cool down for about 15 minutes and stir in the mango puree.
- Pour into cups and refrigerate until completely chilled, at least 3 hours. The pudding will thicken and set well after refrigeration.
- Top with diced mangos and serve cold.
Note: Tapioca is best the same day it’s made, but will keep for up to 3 days in the fridge.
Small Batch Mango Sago (Tapioca Pudding)
Thick and creamy tapioca pudding with mango puree. A cold, light and refreshing mango dessert that’s perfect after a hot day!
Ingredients
- ¼ cup (40 g) small pearl tapioca
- ⅓ cup (80 ml / 2.5 oz) water
- 1 can (400 ml / 13.5oz) coconut milk
- ⅛ cup (43 g) honey (vegan substitutes: granulated sugar or agave syrup)
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 (375 g) mangos
Instructions
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Place tapioca, water, and coconut milk in a medium saucepan and let soak for 30 minutes.
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In the meantime, peel and dice the mangos. Place diced mangos in the food processor, reserving ½ cup (75 g) for topping the pudding. Pulse and puree the mango until desired consistency is reached. Set aside the puree.
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Add honey and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn’t stick to the bottom.
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Once done, remove from heat and stir in vanilla. Let sit and cool for 15 minutes, then mix in the mango puree.
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Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken well after refrigeration.
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Serve cold with diced mangos or mango puree on top if desired.
Recipe Notes
Tapioca pudding is best the same day it’s made, but will keep well for up to 3 days in the fridge. Cover it tightly with plastic wrap or with an airtight lid.
Use a ripe mango for the perfect sweetness. Unripe mangos will taste a little too bitter.
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