Mango Sago (Mango Coconut Tapioca Pudding) Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
10 minutes
Servings:
3 servings
Ingredients
  • 2 cups coconut milk
  • ¼ cup honey
  • 1 teaspoon vanilla paste
  • ¼ cup shredded coconut
  • 2 large mangos
  • ½ cup tapioca pearls
Directions
  1. In a saucepan over medium heat, combine the coconut milk, honey, vanilla, and shredded coconut.
  2. While whisking, let the mixture come to a boil. Remove it from the heat and let it cool.
  3. Cut the mangos into cubes.
  4. Add half of the mango to a food processor or blender and blend until smooth. Save the other half for later.
  5. Bring a pot of water to a boil.
  6. Add the tapioca pearls to the boiling water and cook for about 10 minutes, or until the pearls are mostly translucent with tiny white specs left in the center.
  7. Drain the tapioca pearls through a sieve and rinse with cold water to stop them from cooking and sticking to each other.
  8. Add the tapioca to the cooled coconut milk mixture and stir together.
  9. Cover and let it sit in the fridge for at least 2 hours and up to overnight to thicken. If you prefer a looser consistency, you can eat it 30 minutes to 1 hour after you make it.
  10. When you're ready to enjoy the pudding, assemble the tapioca, mango puree, and cubed mango in alternating layers in a glass, jar, or bowl.