Mango Sago Pudding is a creamy, refreshing, and tropical Asian dessert made with juicy ripe mangoes, chewy sago pearls, milk, tender coconut, and homemade coconut water jelly. Popular in Hong Kong style dessert cafés and now loved worldwide, this chilled mango dessert has become a favorite summer treat because of its rich fruity flavor and cooling texture. If you love mango based desserts, this easy Mango Sago Pudding recipe is something you will want to make again and again during mango season.
This homemade Mango Sago Pudding recipe combines sweet Alphonso mangoes with soft, cooked tapioca pearls, fresh tender coconut pieces, soaked sabja seeds, and silky coconut water jelly made using agar agar. The combination of textures makes every spoonful deliciously satisfying. The mango puree creates a rich creamy base while the chopped mangoes add juicy bites throughout the dessert.
One of the reasons Mango Sago Dessert is so popular is because it is simple to prepare and perfect for warm weather. It can be served as a chilled pudding, dessert bowl, or even a dessert drink style treats with extra ice cubes. Since it can be prepared ahead of time, it is ideal for parties, festive gatherings, summer brunches, or family dinners.
What makes this Mango Sago Pudding recipe unique is the addition of homemade coconut water jelly and tender coconut flesh. Fresh coconut water gives the jelly a naturally light sweetness and refreshing flavor that pairs beautifully with ripe mangoes. The chewy sago pearls, cooling sabja seeds, and creamy milk mixture bring everything together into a tropical dessert that tastes rich yet refreshing at the same time.
Ingredients:
For Coconut Water Jelly
- 1-2 Tender Coconuts
- 2 tsp Agar Agar Powder
Main Ingredients
- Tender Coconut Flesh from Coconuts, chopped
- ½ cup Sabudana or Sago Pearls
- 1 to 2 tsp Sabja Seeds or Chia Seeds
- 3 to 4 Alphonso or Any Sweet Ripe Mangoes, divided
- ½ cup Condensed Milk, adjust to taste
- 1 cup Full Fat Milk
- Ice Cubes as needed
Method:
Prepare Coconut Water Jelly
- Crack open the tender coconuts and collect the coconut water in a bowl.
- Strain the coconut water into the saucepan to remove any impurities.
- Add agar agar powder and whisk well.
- Heat on medium flame while stirring continuously until the agar agar completely dissolves.
- Pour the mixture into a glass container or tray.
- Refrigerate until fully set.
Cook the Sago Pearls
- Soak sabudana or sago pearls in enough water for a few hours.
- Soak sabja seeds or chia seeds separately until doubled.
- Bring a large pot of water to a boil.
- Add soaked sago pearls and cook until they become translucent and start floating on top.
- Drain the cooked sago into the stainer and rinse with cold water to prevent sticking.
Prepare Mangoes
- Peel and chop the Alphonso mangoes.
- Divide the mangoes into two portions.
- Blend one portion into a smooth mango puree.
- Keep the remaining mango cubes aside for assembling.
Assemble Mango Sago Dessert
- Cut the chilled coconut water jelly into small cubes.
- In a large mixing bowl, combine chopped mangoes, cooked sago pearls, coconut jelly cubes, chopped tender coconut pieces, and soaked sabja seeds.
- Add mango puree, condensed milk, and full fat milk.
- Mix gently until everything is evenly combined.
- Add ice cubes for an extra refreshing texture.
- Serve immediately chilled or refrigerate before serving for a thicker pudding consistency.
Tips:
- Use ripe Alphonso mangoes for maximum sweetness and flavor.
- Always rinse cooked sago pearls with cold water to keep them separate and chewy.
- Adjust condensed milk depending on the sweetness of your mangoes.
- Chill the dessert well before serving for the best texture and flavor.
- Homemade coconut water jelly adds a fresh tropical flavor and makes the dessert extra special.
- You can use chia seeds instead of sabja seeds if preferred.
- This dessert tastes even better after resting in the refrigerator for some time.
Mango Sago Pudding Recipe
Ingredients
Method
- Crack open the tender coconuts and collect the coconut water in a bowl.
- Strain the coconut water into the saucepan to remove any impurities.
- Add agar agar powder and whisk well.
- Heat on medium flame while stirring continuously until the agar agar completely dissolves.
- Pour the mixture into a glass container or tray.
- Refrigerate until fully set.
- Soak sabudana or sago pearls in enough water for a few hours.
- Soak sabja seeds or chia seeds separately until doubled.
- Bring a large pot of water to a boil.
- Add soaked sago pearls and cook until they become translucent and start floating on top.
- Drain the cooked sago into the stainer and rinse with cold water to prevent sticking.
- Peel and chop the Alphonso mangoes.
- Divide the mangoes into two portions.
- Blend one portion into a smooth mango puree.
- Keep the remaining mango cubes aside for assembling.
- Cut the chilled coconut water jelly into small cubes.
- In a large mixing bowl, combine chopped mangoes, cooked sago pearls, coconut jelly cubes, chopped tender coconut pieces, and soaked sabja seeds.
- Add mango puree, condensed milk, and full fat milk.
- Mix gently until everything is evenly combined.
- Add ice cubes for an extra refreshing texture.
- Serve immediately chilled or refrigerate before serving for a thicker pudding consistency.
Notes
- Use ripe Alphonso mangoes for maximum sweetness and flavor.
- Always rinse cooked sago pearls with cold water to keep them separate and chewy.
- Adjust condensed milk depending on the sweetness of your mangoes.
- Chill the dessert well before serving for the best texture and flavor.
- Homemade coconut water jelly adds a fresh tropical flavor and makes the dessert extra special.
- You can use chia seeds instead of sabja seeds if preferred.
- This dessert tastes even better after resting in the refrigerator for some time.
