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Mango Tapioca Recipe (Mango Sago)

Mango Tapioca Recipe (Mango Sago)

This mango tapioca recipe is a no-bake dessert with soft mango chunks and chewy mini tapioca pearls in a creamy mango and coconut milk base. It needs only five ingredients and takes about 40 minutes. Sweetened condensed milk and vanilla give it a rich, smooth taste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: Asian
Calories: 326
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup small dry tapioca pearls mini sago
  • 4 cups water for boiling the pearls
  • 3 ripe mangoes
  • 200 ml about 7 oz unsweetened coconut milk
  • 60 ml 1/4 cup sweetened condensed milk, plus more to taste
  • 1/2 teaspoon vanilla extract

Equipment

  • Medium pot
  • Fine mesh strainer
  • Blender
  • Vegetable peeler
  • Sharp knife and cutting board
  • Kitchen scale
  • Large bowl
  • Rubber spatula
  • Timer
  • Serving bowls

Method
 

  1. Pick ripe mangoes. Press the mango. If it feels soft, it is ripe. If the mangoes are hard, leave them on the counter for a couple of days until they turn from green to red.
  2. Boil the water. Bring 4 cups of water to a full rolling boil. Do not add the pearls to cold or lukewarm water, because the starch dissolves into a paste.
  3. Cook the tapioca. Add the pearls to the boiling water and set a timer for 20 minutes. Stir once at the start so they do not stick.
  4. Prepare the mangoes. While the pearls cook, peel the mangoes and cut the flesh away from the pit. Cut the flesh into chunks and trim off any fruit left on the pit. Set aside the best chunks of one mango for topping.
  5. Check the pearls. After 20 minutes, look for white dots in the center. If you still see white, turn off the heat and let the pearls sit in the hot water for 2 to 5 minutes. They are done when they are clear all the way through.
  6. Cool the pearls. Drain the pearls and transfer them to a large bowl of cold water. Swap out the warm water for fresh cold water until the pearls are completely cool. Do not use ice, because it hardens the pearls.
  7. Blend the mango cream. Add the remaining mango, coconut milk, condensed milk, and vanilla to the blender. Blend until smooth, then scrape it into a large bowl with a rubber spatula.
  8. Combine. Drain the pearls well. A little water is fine, but not too much. Stir them into the mango mixture.
  9. Serve. Scoop into bowls and top with the reserved mango chunks.

Notes

  • Pearl size: Mini pearls cook faster and give the best chewy texture. Larger pearls need longer, and you may have to boil, rest off the heat, and repeat until they are fully clear.
  • Serve cold: Everything is at room temperature when you finish, and that tastes good. For a chilled dessert, refrigerate the mango cream and the drained pearls (kept in their water) for a couple of hours, then combine them.
  • Sweetness: Cold dulls sweetness, so add extra condensed milk if you serve it very cold.
  • Vegan option: Replace the condensed milk with simple syrup or agave.
  • Mango tip: Peeling the mango, rather than scooping out the flesh, is faster and wastes less fruit.
  • Calories: The calorie count is an estimate from The Woks of Life recipe card. Brands and mango size will change it.