Best Ever Vegan Mango Sago | Summer Special Mango Sago with Coconut Milk
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • Ripe mango - 3 large or 4 medium
  • Coconut milk - 600 ml
  • Coconut cream - 200 ml
  • Sago/Tapioca pearls - 1 & ½ cups
  • Freshly cut mangoes to garnish
  • Sweetener - optional
Instructions
  1. First wash the tapioca pearls under running water for 3-4 times until water runs clear. Then soak them in drinking water, keeping them immersed under enough water.
  2. Leave the bowl of soaked sago covered on the kitchen counter for at least 6 hours. Sago will absorb water and soften as well as increase in size.
  3. When the sago is soaked well, drain all the water out.
  4. In a large saucepan, boil a large amount of water, enough to hold the soaked sago.
  5. Once the water starts to boil, add the soaked sago and keep stirring continuously to avoid clumping.
  6. Cook the tapioca in boiling water just for 3 to 4 minutes or until the tapioca pearls turn completely transparent. Keep stirring while cooking as otherwise they will clump together.
  7. Switch off the flame after the tapioca is cooked. Now place a colander inside your kitchen sink.
  8. Using a slotted spoon, carefully start transferring the cooked sago pearls into the colander.
  9. Once all the sago pearls are transferred to the colander, pour cold water over them. This will stop the cooking process and also keep the pearls separated.
  10. Leave the sago in the colander to allow all the water to drain out. Meanwhile prepare the milk and mango mixture.
  11. Wash and peel the mangoes. Then cut out all the flesh and add to a blender. Blend the mango flesh to make a thick mango puree. Do not add any water.
  12. In a large mixing bowl, add coconut milk and coconut cream. Using a wire whisk, mix the milk & cream to make a lump-free mixture.
  13. Then add the prepared mango puree to the coconut milk mixture. Using a spatula or whisk stir them together to evenly mix in the mango puree. The mixture will gradually turn pale orange.
  14. Now taste the mango-milk mixture for sweetness. Add your choice of sweetener if you wish at this stage.
  15. When you are happy with the mango & coconut milk mixture, start adding the cooked sago pearls, half a cup at a time. Mix the pearls with a spatula using a light hand.
  16. Do NOT add all the tapioca pearls at once!
  17. Sago pearls should get separated and evenly mix with the mango-milk mixture. Once all the sago pearls are evenly distributed, your mango sago is almost ready!
  18. Pour the mango sago into individual serving glasses or bowls. Then drizzle a couple tablespoons of coconut cream on top.
  19. Transfer the glasses to the refrigerator and let them chill for at least 2 hours before serving.
  20. When you are ready to serve, garnish each glass by topping it off with freshly cut mango pieces and a mint leaf for vibrant contrast! Serve & enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/07/best-ever-vegan-mango-sago-recipe/