Small Batch Mango Sago (Tapioca Pudding)
Thick and creamy tapioca pudding with mango puree. A cold, light and refreshing mango dessert that’s perfect after a hot day!
Ingredients
- ¼ cup (40 g) small pearl tapioca
- ⅓ cup (80 ml / 2.5 oz) water
- 1 can (400 ml / 13.5oz) coconut milk
- ⅛ cup (43 g) honey (vegan substitutes: granulated sugar or agave syrup)
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 (375 g) mangos
Instructions
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Place tapioca, water, and coconut milk in a medium saucepan and let soak for 30 minutes.
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In the meantime, peel and dice the mangos. Place diced mangos in the food processor, reserving ½ cup (75 g) for topping the pudding. Pulse and puree the mango until desired consistency is reached. Set aside the puree.
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Add honey and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn’t stick to the bottom.
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Once done, remove from heat and stir in vanilla. Let sit and cool for 15 minutes, then mix in the mango puree.
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Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken well after refrigeration.
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Serve cold with diced mangos or mango puree on top if desired.
Recipe Notes
Tapioca pudding is best the same day it’s made, but will keep well for up to 3 days in the fridge. Cover it tightly with plastic wrap or with an airtight lid.
Use a ripe mango for the perfect sweetness. Unripe mangos will taste a little too bitter.