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15-Minute Mango Sago (Healthy & Vegan!)

Mango Sago recipe
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Learn how to make a healthier version of mango sago: a delicious dessert made with fresh mangoes, tapioca pearls, and coconut milk.

Ingredients

Scale
  • 2 whole ripe mangos (best chilled in the fridge)
  • 1 medium ripe banana
  • 1 cup dairy-free milk (unsweetened, e.g., soy milk)
  • 14 oz canned full-fat coconut milk
  • A pinch of coarse sea salt (or more to taste)
  • 5 tbsp sago pearls (small tapioca pearls)
  • 1 tsp vanilla extract
  • A few sprigs of mint leaves (garnish, optional)

Instructions

Prepare Fruits:

  • Peel 2 mangos, reserve slices for garnish, dice and puree the rest. Store separately in the fridge.
  • Peel and slice 1 banana, reserve some for garnish, store in fridge.

Make Pudding:

  • In a saucepan, heat 1 cup dairy-free milk, 14 oz coconut milk, and a pinch of salt for 4-5 minutes, stirring.
  • Add 5 tbsp sago pearls and 1 tsp vanilla, cook on low for 6-8 minutes until translucent, stirring to prevent clumping.
  • Add banana slices, cook 3 minutes, keeping slices intact.

Cool and Store:

  • Cool for 30 minutes to 1 hour, stirring occasionally.
  • Store in an airtight jar in the fridge.

Serve:

  • Layer mango puree and pudding in glasses, garnish with mango, banana, and mint. Serve chilled.

Notes

  • Use 5 tbsp sago for thinner pudding, 6 tbsp for thicker.
  • Bob’s Red Mill sago pearls recommended; avoid instant tapioca.
  • Best same day; store up to 3 days in fridge or freeze for 1 month.
  • Serve warm without puree in colder months for a cozy treat.

Allergy Information: Contains coconut (coconut milk). Check dairy-free milk for allergens. Gluten-free.

Nutrition

Find it online: https://savorgastronomy.com/mango-sago/