Mango coconut sago pudding is a delicious creamy dessert bursting with juicy sweet mangoes and aromatic coconut. Sago pearls are also known as ‘tapioca’ or ‘sabudana’. This mango sabudana dessert is served chilled and tastes refreshing with its tropical flavours especially in summers. It is a gluten free and can easily be made vegan too.
Tapioca Sago pearls are naturally gluten free as they are obtained from the root of Cassava tree. They are known to be rich source of carbohydrates and hence provide instant energy to the body. For the same reason, they are often consumed in different sweet & savoury dishes during Navratri fasting in India.
Mango tapioca pudding is a simple & quick dessert recipe that you can easily prepare at home with handful of ingredients. It turns out so smooth, luscious, filled with mango flavour in every bite. I have used fresh mangoes here, however you can also use canned mango pulp in this recipe.
My inspiration for this dessert comes from ‘Mango Sticky Rice’ that I tasted during my vacation on Phi Phi Islands. I have always loved mangoes but never imagined that they could taste so good with coconut milk. I have tried to bring the similar flavour in this sago dessert, which is commonly known in most Indian homes as ‘sabudana kheer’.
Mangoes can be incorporated in so many recipes from desserts like cake, ice cream to healthy breakfast overnight oats, fruit roll ups or lemonade.
I have used combination of regular milk & coconut milk in pudding as I did not want coconut flavour to be overpowering. Instead of regular milk, you can also use plant based milk almond or soy milk for vegan version.
This is a great party dessert option too as it can be prepared few hours in advance and stored in fridge till the time of serving. For added texture, you can add chopped nuts to it or berries of choice.
Hope you would like this delicious mango sabudana dessert recipe. More pudding recipes:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients: (4-5 servings)
- Sago / Sabudana (small)- 1/2 cup
- Milk / Soy Milk- 1 cup
- Coconut Milk- 3/4 cup
- Mango Pulp- 3/4 cup
- Sugar- 1/3 cup (to taste)
- Mango (diced)- 1/2 cup
Notes :
- The amount of sugar added depends on the sweetness of mangoes. Taste after mixing mango pulp and add more sugar if required.
- I have used low fat milk as coconut milk is already rich in fat. For a richer taste, you can use full fat milk.
- If fresh mangoes are not available use canned mango pulp.
Directions:
Step 1:
In a large pot, bring 5 cups of water to rolling boil. Add sago pearls to it and stir gently. Cook on medium-low flame while stirring in between. Turn off the heat & cover with a lid for 10 min. They will become translucent after cooking. Transfer over a colander and rinse under running water.
Step 2:
Transfer the boiled sago or sabudana in chilled water. This stops further cooking and prevents clumping. Keep this bowl in fridge till you are ready to use it. Keep aside.
Step 3:
Add milk to a flat pan and bring to boil. Simmer, and add sugar to it. Mix till sugar dissolves completely. Simmer for 15-20 min while stirring in between. Transfer to a bowl and let it cool completely. (Tip: You can cook the sago and heat milk side by side).
Step 4:
To make mango puree, peel a mango. Roughly chop it & add to blending jar along with 2-3 tbsp coconut milk. Blend till you get smooth puree. If mangoes are less sweet, add sugar as per your liking. Keep aside (If you are using canned mango pulp skip this step).
Step 5:
To a large bowl, add cooled down milk, remaining coconut milk, mango puree. Mix well. Drain sago pearls and add them to this mixture. (If you want to add any flavouring like cardamom powder or vanilla, add at this step). Mix gently.
Step 6:
Chill the mango coconut sago for at least 1-2 hrs before serving. To adjust the consistency, add more milk. Add diced mango cubes to it. Transfer to serving bowls and garnish with fresh mint or more mango cubes before serving.
How long can we store this mango sago pudding? Store it in fridge in an airtight container. It stays good for 2-3 days.
Tips / Tricks :
- For adding crunchy texture to mango sabudana, you can add chopped cashews or pistachios.
- For flavouring, you can add 1/4 tsp cardamom powder or vanilla extract or saffron strands. Dissolve the saffron in warm milk (step 3) before using.
- You can add fruits or berries like chopped strawberries, raspberries or kiwi etc to the sago pudding as they taste great with mango.
- If you are short of time and don’t want to heat milk+sugar, you may use evaporated milk or condensed milk.
- You can make this recipe without coconut milk also by replacing it with 1/2 cup regular milk.
More Sabudana (sago) recipes:
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(2 votes, average: 5.00 out of 5)
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