Coconut Mango Sago Tapioca pudding

Ingredients

• 80 gtapioca pearls
• 500 mlcoconut milk
• 500 mlwater
• 2 tablespoonsmaple syrup
• 1 teaspoonvanilla extract
• 400 gmango
• 2passion fruit
• 1 pinchsalt
• to tastecoconut flakes

Instructions

1. 1

   Prepare the mango

   Peel the mango and cut it into bite-sized pieces.

2. 2

   Scoop the fruit

   Halve the passion fruits and scoop out the pulp with a spoon.

3. 3

   Combine the fruit

   Put the mango pieces and passion fruit pulp in a saucepan with 1 tablespoon of maple syrup.

4. 4

   Cook the purée

   Stir and cook over medium heat for about 20 minutes, until the fruit has a purée-like consistency.

5. 5

   Heat the liquids

   Meanwhile, pour the water and coconut milk into a large saucepan and bring to the boil over high heat.

6. 6

   Season the milk

   Add 1 tablespoon of maple syrup, the vanilla extract and the salt.

7. 7

   Add the tapioca

   When the coconut milk is boiling, add the tapioca pearls and reduce the heat.

8. 8

   Simmer until clear

   Stir frequently to prevent sticking and simmer for 15–20 minutes, or until the tapioca pearls are translucent.

9. 9

   Layer and chill

   Spoon the tapioca pudding into five 15 cl (5 oz) glasses. Add a layer of mango and passion fruit purée, then continue layering. Refrigerate for at least 2 hours to set. Sprinkle with coconut flakes or grated coconut just before serving.

What is mango sago?

Mango sago is an Asian-inspired chilled dessert built around small tapioca pearls and fruit. Versions vary, but mango and coconut milk are a familiar pairing that gives it a creamy, tropical character.

Here, passion fruit adds a sharp, fragrant note to the sweet mango. Cooking the fruit into a purée makes distinct layers that contrast with the soft tapioca.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 3g protein, 42g carbs, 21g fat.

The tapioca and maple syrup provide most of the carbohydrates, while coconut milk is the main source of fat. Mango contributes some carbohydrate, and the pudding has relatively little protein overall; serve it after a meal with a protein-rich main course for a more balanced plate.

The fruit layer

Mango: Use ripe fruit for a naturally sweet purée, and cut it into small pieces so it softens evenly in the pan.

Passion fruit: Its tart pulp balances the richness of the coconut milk. Scoop out all the pulp and seeds; they bring both flavour and texture.

Cooking the tapioca

Stirring: Tapioca can settle and stick as it cooks, so stir frequently, especially across the bottom of the saucepan.

Doneness: The pearls are ready when they look translucent. Keep the heat low enough for a steady simmer rather than a hard boil.

Getting the layers right

Let the fruit cook until it has a purée-like texture, as directed, so it is easy to spoon between the tapioca layers. If the two mixtures are very hot when assembled, handle the glasses carefully.

Divide the pudding and fruit between five glasses, building layers as you go. Chilling for at least 2 hours helps the pudding set before serving.

Choosing coconut milk

Coconut milk forms the creamy base, while the water keeps the mixture pourable as the tapioca cooks. Stir the coconut milk before measuring if it has separated in the tin.

The recipe uses coconut milk rather than a lighter coconut drink, so the finished pudding has a distinctly rich texture.

Serving the pudding

Serve the glasses chilled, with coconut flakes or grated coconut scattered over the top just before eating. The topping adds a dry, delicate contrast to the soft pudding.

These individual portions are convenient for serving after a meal, and the layered fruit makes each glass look appealing without extra decoration.

Recipe notes & tips

• Stir the coconut milk well before measuring if the cream and liquid have separated.
• Use a large saucepan for the coconut milk and water to leave room for stirring.
• Stir regularly during the simmer so the pearls do not stick to the pan.
• Check that the pearls are translucent before taking them off the heat.
• Add the coconut flakes just before serving so they keep their texture.

Variations

• Extra mango: Reserve a few fresh mango pieces to add on top when serving.
• More passion fruit: Spoon extra fresh passion fruit pulp over the finished glasses.
• Grated coconut: Use grated coconut instead of flakes for a finer topping.
• Less sweet: Reduce the maple syrup to taste while keeping the fruit and tapioca method the same.
• Vanilla note: Adjust the vanilla extract to suit your preference.

Common mistakes to avoid

• Skipping the stirring: Tapioca can stick to the bottom, so stir frequently throughout the simmer.
• Boiling too vigorously: A hard boil can make the mixture harder to manage; lower the heat once the tapioca is added.
• Stopping too soon: Pearls that are still opaque need more simmering; cook until they turn translucent.
• Using the fruit before it softens: Keep cooking until it becomes purée-like so it layers neatly.
• Serving without chilling: Give the glasses at least 2 hours in the fridge to set before serving.

How to store

Cover the glasses and refrigerate them for up to 2 days. Serve cold; the pudding is best enjoyed chilled rather than reheated.

Frequently asked questions