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Mango Sago Pudding

Mango Sago Pudding Recipe

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 dessertcafés 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Servings: 4
Course: Beverage, Breakfast, Dessert, Snack, Sweet
Cuisine: Chinese, Hong Kong, Indian, thai, World
Ingredients Method Notes

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
  1. Crack open the tender coconuts and collect the coconut water in a bowl.
  2. Strain the coconut water into the saucepan to remove any impurities.
  3. Add agar agar powder and whisk well.
  4. Heat on medium flame while stirring continuously until the agar agar completely dissolves.
  5. Pour the mixture into a glass container or tray.
  6. Refrigerate until fully set.
Cook the Sago Pearls
  1. Soak sabudana or sago pearls in enough water for a few hours.
  2. Soak sabja seeds or chia seeds separately until doubled.
  3. Bring a large pot of water to a boil.
  4. Add soaked sago pearls and cook until they become translucent and start floating on top.
  5. Drain the cooked sago into the stainer and rinse with cold water to prevent sticking.
Prepare Mangoes
  1. Peel and chop the Alphonso mangoes.
  2. Divide the mangoes into two portions.
  3. Blend one portion into a smooth mango puree.
  4. Keep the remaining mango cubes aside for assembling.
Assemble Mango Sago Dessert
  1. Cut the chilled coconut water jelly into small cubes.
  2. In a large mixing bowl, combine chopped mangoes, cooked sago pearls, coconut jelly cubes, chopped tender coconut pieces, and soaked sabja seeds.
  3. Add mango puree, condensed milk, and full fat milk.
  4. Mix gently until everything is evenly combined.
  5. Add ice cubes for an extra refreshing texture.
  6. 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.