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Mango Tapioca Pudding with Fresh Mango
Sarah namedy

Mango Tango Tapioca Pudding (Mango Sago)

A tropical dessert featuring creamy coconut tapioca pearls layered with juicy mango chunks. Light, refreshing, and perfect for warm days — this pudding brings a taste of the tropics in every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Asian, Tropical
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup small tapioca pearls (sago)
  • 2 cups coconut milk
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 ripe mangoes, peeled and diced
  • 1 tsp vanilla extract
  • 1 pinch salt
  • fresh mint leaves for garnish (optional)

Equipment

  • Medium saucepan
  • pot
  • strainer
  • serving bowls
  • spoon

Method
 

  1. Rinse the tapioca pearls under cold water and drain. Bring 4 cups of water to a boil, add pearls, and cook 10–15 minutes until translucent, stirring occasionally.
  2. Drain tapioca pearls and rinse under cold water to stop cooking. Set aside.
  3. In a saucepan, combine coconut milk, whole milk, sugar, vanilla, and salt. Heat gently until sugar dissolves (do not boil).
  4. Add cooked tapioca pearls to the milk mixture and simmer 5 minutes to absorb flavor.
  5. Remove from heat and cool to room temperature.
  6. In serving bowls, layer tapioca pudding with diced mangoes. Add extra mango chunks on top if desired.
  7. Chill for at least 1 hour. Garnish with mint leaves before serving.

Notes

For extra creaminess, replace whole milk with condensed milk or evaporated milk. Adjust sweetness by adding more or less sugar. This dessert is best chilled and can be made ahead of time for gatherings. Try blending half of the mango for a mango purée layer for extra fruity flavor.