Mango Sago Pudding (Mango Tapioca) with Coconut Milk and Pistachios
This creamy and refreshing mango sago pudding is perfect when you want a bright refreshing tropical dessert. The ingredients are approachable, meaning you can find them at your local market! Made with mangoes, chewy tapioca pearls, and rich coconut milk, it's light and a satisfying treat! I like to top it off with crunchy chopped chocolate covered pistachios, so you have another layer of texture. You can also customize the pudding with other fruits like orange segments, lychee, longan for an extra burst of flavor!
Servings: 4
Equipment
Ingredients
- 8 cups water for cooking the tapioca pearls
- 3/4 cup small tapioca poearls Use the teeny ones!
- 1 cup whole or 2% milk for creaminess
- 4 tablespoons honey divided
- 3 medium mangoes fresh or frozen
- 1/4 cup chopped chocolate-covered pistachios can be salted, or regular roasted
Optional Add-Ins
- Sliced Strawberries for a tart contrast
- Orange or Pomelo segments for a citrusy pop
- Lychee or Longan great for an extra tropical twist
- Persimmons or pomegrate a fun fall/winter variation
Instructions
Cook the Tapioca Pears
- Boil Water: Bring 8 cups of water to a rolling boil in a large pot.
- Add Pearls: Stir in 3/4 cup tapioca pearls and cook for 15 minutes.
- Let Sit: Turn off the heat, cover, and let sit for 10-15 minutes until translucent.
- Rinse and Cool: Drain the pearls and rinse under cold water. Soak in fresh water to prevent sticking.
Make the Mango Puree
- Warm the Milk: Heat the milk and coconut milk in a saucepan (don't boil). Stir in 2 tbsp honey.
- Blend Mango: Peel and dice 1 1/4 cups of mango and blend with the warm milk mixture until smooth.
Assemble the Pudding
- Sweeten the Pearls: Drain the tapioca pearls and toss the with 2 tablespoons of honey.
- Mix Everything Together: Stir the pearls into the mango puree until evenly combined.
- Add Fruit & Chill: Fold in the remaining mango chunks (plus any extra fruits, if using). Refrigerate for at least 2 hours before serving.
Serve & Enjoy!
- Spoon into bowls or glasses.
- Sprinkle chopped pistachios on top for crunch.
- Garnish with extra mango, fruit, or coconut flakes.
- Serve chilled or slightly warm, depending on the season!
