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Mango Sago

Mango Sago (Mango Tapioca Pudding)

  • Total Time: 30 minutes
  • Yield: 2 1x


Creamy vegan Mango Sago dessert for the summer! Juicy, sweet mangoes, coconut milk are combined with chewy tapioca pearls.


Units Scale
  • 1 ripe mango
  • 100 g small tapioca pearls
  • 1 liter water
  • 200 ml full-fat coconut milk
  • 1 tbsp sugar or agave syrup (optional)

Optional Toppings

  • 50 ml full-fat coconut milk (for topping)
  • 1 tsp coconut flakes
  • fresh mango pieces


Make the tapioca pearls

  1. Cook the tapioca pearls in boiling water until transparent (usually takes 10-15 minutes). Don't add the tapioca pearls until the water starts boiling. Mix frequently to avoid sticking.
  2. After 10-15 minutes, the tapioca pearls become more transparent, but have a white circle inside. Cover the lid, turn off the heat and let them sit for 5 minutes. After that, the pearls are more transparent.
  3. Drain and rinse the tapioca pearls under cold water.

Make the mango sauce

  1. Cut the mango into cubes (save some slices for topping later). Put the mango cubes into a blender, add coconut milk and sugar. Blend until smooth then set aside.
  2. Combine the mango sauce and tapioca pearls in a big bowl. This will be the mango sago.
  3. In a jar or a glass, add the mango sago and the remaining coconut milk on top. Enjoy right away or chill in the fridge for 30 minutes.
  4. Top with fresh mango pieces and coconut flakes.


Adjust the sugar depending on how sweet your mango is.
The drink is best served at cool or cold temperature.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: vietnamese

Keywords: 20-minute dessert, 3-ingredient recipe, smoothie