Mango Sago Pudding (Vegan) | Recipe to make Mango sago | How to make Mango sago pudding at home with step by step instructions

Make this eggless, Gluten free,  4 ingredient, delicious, creamy Mango Sago pudding (Vegan) that’s so refreshing and surprisingly simple to make with just a handful of ingredients without using condensed milk.

This Asian dessert combines sweet, ripe mango puree, creamy coconut milk, maple syrup and cooked tiny tapioca pearls to create a fresh and fruity treat that is perfect for summer!

Similarly, 4 ingredient  Vegan Mango coconut chia pudding and Mango tadgola summer cooler is also our favorite during mango season.

For more intresting recipes using Mangoes, do check out the blog for the collection of 21 best mango recipes.

Mango sago Pudding (vegan), happiness in a bowl

Mango sago Pudding (vegan) is one of those desserts that feels like pure happiness in a bowl.

When creamy coconut milk, sweet ripe mangoes, and those delightfully chewy sago pearls come together, it creates something truly magical.

The combination of textures and that tropical flavor just hits different, especially on a warm day.

4 ingredient recipe, isn’t that simple?

This dessert is really easy to make, and requires only four ingredients! Just blend some mango, coconut milk, maple syrup until it reaches a smooth consistency. Then mix in cooked sago pearls and serve chilled.

Or you can serve this in 2 layers – mango puree at the bottom, coconut milk mixed with maple syrup and cooked sago pearls on top of it.

Garnish with some chopped mango pieces and coconut pieces or flakes for that wonderful crunch.

Meet the ingredients to make Mango Sago Pudding (Vegan)

Just four ingredients and few prep steps in advance, you can make a delicious dessert at home.

Coconut milk

I prefer to make 2 ingredient homemade coconut milk but for this dessert i have used canned coconut milk of Kara Brand.

Mango

I have used the combination of Alphanso and Kesar variety for sweet taste. You may use any mango variety of your choice.

Maple syrup

To sweeten this dessert. However,  you may use Sugar, brown sugar or honey, if not Vegan.

Sago

This dessert is incomplete without this special ingredient – sago also known as tapioca. To make this recipe, you will need small tapioca/sago pearls. The big ones known as Sabudana are used to make

Sabudana kheer/ Tapioca pudding

Air fryer sabudana vada/ Tapioca fritters

Sabudana khichdi

and

Indian sago pudding/Sabudana kheer

Recipe card 🔽

Lata Lala

Mango Sago Pudding (Vegan)

Make this eggless, 4 ingredient, delicious, creamy Mango Sago pudding (Vegan) that's so refreshing and surprisingly simple to make with just a handful of ingredients without using condensed milk.

Download Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Dessert

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 700 grams mango diced (Alphanso and Kesar in equal quantities 350 grams each)
• 200 ml full-fat coconut milk
• 2 tbsp Maple syrup
• 2/3 cup 120 g tapioca pearls

Method

 

Cook sago pearls

1. Let's cook sago/ tapioca first. For that, in a saucepan bring water to boil. To this, add sago pearls and let it cook for about 10 to 12 minutes on low flame. In between, keep stirring the sago, so that it doesn't stick to pan.
2. The tapioca pearls once cooked will turn translucent, tender, and chewy.
3. Once done, wash them under cold running water to stop cooking further. Drain through mesh and keep it aside.

Make mango puree

1. Wash, clean and pat dry mangoes. Remove the skin and pith. Chop them in chunks. Reserve some chunks of mango for garnish and puree the rest.
2. Taste the mango puree, add maple syrup accordingly. Keep side.
3. Now open the coconut milk can and pour it in a big bowl. Keep everything refrigerated till you serve this dessert.

Aassemble the dessert

1. If you wish to layer and serve then keep the 3 components separate. For that, take a serving glass. At the bottom spoon the mango puree.
2. After that, add cooked sago to coconut milk, mix nicely and layer on top of mango puree. Garnish with reserved mango chunks and a mint leaf.
3. Or you can serve it by combining everything together. For that, add cooked sago pearls to coconut milk, then add mango puree. Give a gentle stir.
4. Serve in individual ramekins or bowls by garnishing it with mango chunks and coconut flakes.
5. Enjoy.......

Notes

1. Instead of fresh mango you may use frozen but make sure to thaw it in the fridge for overnight or on the kitchen counter for few hours.

2. To make this dessert more creamier than of runny consistency, I would strongly recommend to use full fat coconut milk.

3. You may garnish this dessert with coconut flakes for that wonderful crunch. For making the second batch, I added some grated green coconut meat. It tasted wonderful.

Step by step instructions and pictorial presentation to make Mango Sago Pudding (Vegan)

Cook sago pearls 

Let’s cook sago/ tapioca first. For that, in a saucepan bring water to boil. To this, add sago pearls and let it cook for about 10 to 12 minutes on low flame. In between, keep stirring the sago, so that it doesn’t stick to pan.

The tapioca pearls once cooked will turn translucent, tender, and chewy.

Once done, wash them under cold running water to stop cooking further. Drain through mesh and keep it aside.

Make Mango puree

Wash, clean and pat dry mangoes. Remove the skin and pith. Chop them in chunks. Reserve some chunks of mango for garnish and puree the rest.

Taste the mango puree, add maple syrup accordingly. Keep side.

Now open the coconut milk can and pour it in a big bowl. Keep everything refrigerated till you serve this dessert.

Assemble the dessert 

If you wish to layer and serve, then keep the 3 components separate. For that, take a serving glass. At the bottom spoon the mango puree.

After that, add cooked sago to coconut milk, mix nicely and layer on top of mango puree. Garnish with reserved mango chunks and a mint leaf.

Or you can serve it by combining everything together. For that, add cooked sago pearls to coconut milk, then add mango puree. Give a gentle stir.

Serve in individual ramekins or bowls by garnishing it with mango chunks and coconut flakes.

Enjoy…….

How to Store leftovers?

You can store this mango sago in the refrigerator covered with a cling wrap for up to 3 days. I wouldn’t recommend freezing this as itbwould alternate the texture of the pudding once thawed.

Top tips

1. Instead of fresh mango you may use frozen but make sure to thaw it in the fridge for overnight or on the kitchen counter for few hours.

2. To make this dessert more creamier than of runny consistency, I would strongly recommend to use full fat coconut milk.

3. You may garnish this dessert with coconut flakes for that wonderful crunch. For making the second batch, I added some grated green coconut meat. It tasted wonderful.

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