Mango Tapioca Pudding with Fresh Mango

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If you’re craving a dessert that’s creamy, refreshing, and bursting with tropical flavor, this Mango Tapioca Pudding—also known as Mango Sago—is the recipe you need. With soft and chewy tapioca pearls swimming in sweet coconut milk and layered with juicy ripe mangoes, this pudding is both luxurious and comforting. The combination of silky coconut cream and bright, tangy mango creates the ultimate tropical treat.

Perfect for summer gatherings, family dinners, or as a make-ahead dessert for parties, this recipe delivers a restaurant-quality experience right at home. Each spoonful is light yet indulgent, making it one of the most irresistible comfort food desserts. Whether you serve it chilled on a hot afternoon or present it elegantly in glass bowls for a dinner party, Mango Tapioca Pudding is sure to impress.

Why You’ll Love This Recipe

• Tropical Flavor Explosion: Fresh mangoes and creamy coconut milk make every bite bright and refreshing.
• Easy to Make: Simple steps with minimal prep, perfect even for beginner cooks.
• Family-Friendly Dessert: Sweet, creamy, and kid-approved—ideal for any occasion.
• Perfect for Parties: Beautifully layered and served in bowls or glasses, this pudding doubles as an impressive party food.
• Make-Ahead Friendly: Chill it overnight and enjoy a stress-free dessert ready to serve.
• Naturally Gluten-Free: Great for guests with dietary restrictions.

Ingredient Breakdown

Small Tapioca Pearls (1 cup): These chewy pearls are the star of the dish, adding texture and body to the pudding. They create the signature “sago” look and feel.
Coconut Milk (2 cups): Provides a creamy, rich base with a tropical flavor that pairs perfectly with mango.
Whole Milk (1 cup): Lightens the richness of coconut milk and balances the texture for a smooth consistency.
Granulated Sugar (½ cup): Sweetens the pudding while letting the natural flavor of the mango shine.
Ripe Mangoes (2, peeled and diced): Fresh, juicy mangoes bring sweetness, tang, and vibrant color.
Vanilla Extract (1 teaspoon): Adds depth and warmth to the pudding’s flavor profile.
Salt (pinch): Enhances sweetness and balances flavors.
Mint Leaves (optional): Used as garnish for freshness and visual appeal.

Pro Tips

1. Stir Tapioca Frequently: When boiling tapioca pearls, stir often to prevent them from sticking together.
2. Check for Doneness: Pearls should be mostly translucent with just a tiny white dot in the center before draining.
3. Don’t Overcook Coconut Milk: Warm gently to dissolve sugar—boiling can cause separation.
4. Chill Before Serving: Allow at least 1 hour in the fridge so flavors meld and texture sets properly.
5. Use Ripe Mangoes: The sweeter and juicier the mango, the better the pudding will taste.

Ingredient Swaps or Variations

• Dairy-Free Option: Replace whole milk with almond or oat milk for a vegan-friendly dessert.
• Alternative Sweeteners: Use honey, agave, or coconut sugar instead of granulated sugar.
• Add Tropical Fruits: Incorporate pineapple chunks, lychee, or papaya for extra flavor variety.
• Mango Puree Layer: Blend one mango into a puree and swirl it into the pudding for a rich, fruity twist.
• Spiced Version: Add a pinch of cardamom or cinnamon for a warm, aromatic variation.

Serving Suggestions

Serve Mango Tapioca Pudding in glass bowls or cups to show off the beautiful contrast between the creamy pudding and bright mango chunks. For extra flair, top with whipped cream, shredded coconut, or a drizzle of mango puree. This dessert pairs beautifully with Asian-inspired meals, summer BBQs, or as a refreshing finish to spicy dishes. For a brunch spread, serve smaller portions in shot glasses for an elegant mini-dessert option.

Make Ahead + Storage Tips

• Prep Ahead: You can cook the tapioca pearls and prepare the coconut milk mixture a day in advance. Just keep them stored separately in the fridge and combine before serving.
• Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
• Prevent Clumping: Stir well before serving, as tapioca pearls may settle or clump slightly when chilled.
• Freezing: Not recommended, as freezing changes the texture of tapioca pearls.

Cultural or Historical Notes

Mango Tapioca Pudding, also known as Mango Sago, has roots in Hong Kong and Southeast Asia, where mangoes and coconut milk are staple ingredients. Sago-based desserts have long been a part of traditional Chinese cuisine, often enjoyed at dim sum restaurants. This tropical twist with fresh mango has made it a beloved treat throughout Asia and beyond, blending traditional ingredients with modern dessert trends.

Frequently Asked Questions (FAQ)

1. What’s the difference between tapioca pearls and sago?
Though used interchangeably, tapioca pearls are made from cassava starch while true sago is made from the sago palm. Both give a similar chewy texture, so either works in this recipe.

2. Can I use frozen mango instead of fresh?
Yes! Just thaw and drain well before layering into the pudding. Fresh mango is best, but frozen works in a pinch.

3. My tapioca pearls clumped together—what went wrong?
Clumping happens if you don’t stir while boiling. Make sure to stir frequently and rinse them under cold water immediately after cooking.

4. Is this dessert vegan-friendly?
It can be! Simply swap the whole milk for a plant-based milk like almond, soy, or oat. Coconut milk is already dairy-free.

5. Can I reduce the sugar?
Absolutely. You can cut the sugar by half or replace it with a natural sweetener like honey or monk fruit sweetener.

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