Mango Tapioca Pudding (Mango Sago)
How to make Mango Tapioca Pudding, a classic Hong Kong dessert that’s creamy, refreshing, and easy to prepare. It reminds me of Vietnamese Banana Tapioca Pudding as well! This recipe is especially popular during warmer months and is often enjoyed chilled as a light, cooling treat after meals.
Mango sago is made with ripe mangoes, coconut cream, and small tapioca pearls, creating a contrast between smooth, creamy pudding and chewy texture. Blending part of the mango adds natural sweetness and vibrant flavor, and fresh mango chunks are mixed in. This is a great dessert to make if you’re looking for something quick during summer or for gatherings.
Mango Tapioca Pudding (Mango Sago)
Ingredients
- ½ cup tapioca pearls
- ½ cup squiggly tapioca
- 2 ataulfo mangoes
- 1 cup coconut water
- 10 oz coconut cream
- ¼ cup sugar, season to taste
- 1 tsp salt
Instructions Start Cooking
- Boil tapioca in a small pot, stirring occasionally for 15 minutes until they soften and are translucent. Drain and set aside.½ cup tapioca pearls, ½ cup squiggly tapioca
- Meanwhile, cut one mango into cubes. Blend the other mango with the coconut water until smooth.2 ataulfo mangoes, 1 cup coconut water
- In a medium pot, heat the coconut cream over low heat. Add the mango puree and simmer gently for about 10 minutes, stirring occasionally, until slightly thickened.10 oz coconut cream
- Stir in the cooked tapioca, sugar, salt, and mango cubes. Continue to simmer for 2 minutes, just until heated through.¼ cup sugar, 1 tsp salt
- Remove from heat and let cool before serving.
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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Love to try this out during mango and tapioca season.
Yes! It’s the perfect recipe for mango season