Mango Sago (Dairy Free)
Mango sago is a refreshing summer dessert that’s made with just 3 ingredients- fresh mangos, small chewy tapioca pearls, and coconut milk. Make it ahead of time and chill it in the fridge for a dairy-free treat.
Mango sago is the perfect dessert to make during mango season, using sweet, ripe mangoes. This recipe uses coconut milk beverage as the base, so it’s naturally dairy-free.
Ingredients Needed
You only need 3 ingredients to make this dessert, making it simple.
- Tapioca Pearls– You can find these small tapioca pearls at an Asian market or online. See my tips below for cooking them.
- Ripe Mango– My first choice would be to use ripe honey mangoes. Since there’s no additional sugar being added, the mango needs to be ripe and sweet. Otherwise, some sugar may be needed.
- Coconut Beverage– This is the type of coconut milk you find refrigerated in a carton. Look for one that is already sweetened. When using canned coconut milk, add 1/4 cup of sugar and adjust to taste. Heat the milk in a saucepan until the sugar dissolves, then let it cool before mixing it with the mango sago.
Tips for Making Mango Sago
- Add the tapioca pearls to boiling water, then reduce the heat to a gentle simmer. Once the pearls are almost translucent (about 15 minutes), turn off the heat and place the lid on the pot for 10 minutes.
- Rinse the tapioca pearls with cool water in a strainer.
- If your mango is not ripe or sweet enough, you can add sugar, sweetened condensed coconut milk, or regular sweetened condensed milk if you don’t need it to be dairy-free.
- Refrigerate the mango sago for at least 30 minutes. If you are short on time, then add some crushed ice to each cup before serving.
Mango sago is best eaten 1-2 days after making it, at most. The tapioca pearls will begin absorbing the liquid, and the texture will become less chewy.
If mango is not in season, you can use frozen mango chunks, just defrost them slightly before blending with the coconut milk.
More Mango Recipes
Mango Sago Dessert (dairy free)
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Equipment
Ingredients
- 3 cups Water
- ½ cup Tapioca Pearls
- 1 cup Coconut Milk Beverage
- 3 Honey Mango
Instructions
- Bring 3 cups of water to a boil in a pot, add the tapioca pearls, stir well, and reduce the heat to a gentle simmer. Stir every few minutes until the pearls are almost translucent. This takes about 15 minutes, then turn off the heat, place the lid on the pot, and allow the tapioca pearls to sit for 10 minutes.
- Peel the mangoes and reserve about half a cup of cubed mangoes for garnish. Place the remaining mango flesh in a blender with the coconut milk. Blend until smooth and taste the mixture for sweetness. If it needs sugar, add some sugar and blend again.
- Use a strainer to strain the tapioca pearls, then rinse under cold water. Add to a large bowl, and combine with the blended mango puree. Refrigerate for at least 30 minutes before serving. Add cubed mango pieces and top with additional coconut milk.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
