Vegan Mango Sago

Recipe

5 from 1 vote

Learn how to make vegan mango sago at home with just 5 ingredients. This Hong Kong-inspired dessert combines sweet, ripe mangoes with creamy coconut milk and tiny tapioca pearls to create a fresh and fruity treat that is perfect for summer!

Prep Time : 15

Cook Time : 20

Total Time : 35

Servings 6 servings

Calories 212 kcal

Ingredients

▢ 23 ounces (650 g) mango diced
▢ 7 ounces (200 ml) full-fat coconut milk (about half of a 13.5 oz can of coconut milk)
▢ 2 tbsp (24 g) granulated sugar
▢ 1/4 tsp (1.25 ml) vanilla extract
▢ 2/3 cup tapioca pearls

Instructions

Blend the mango. Add the diced mango, coconut milk, sugar, and vanilla extract to a blender. Blend on high speed for 10-15 seconds or until completely smooth. Transfer to a large mixing bowl and set aside.
Cook the tapioca pearls. Bring about 6 cups of water to a boil in a large pot. Once boiling, add the tapioca pearls and let them simmer for 20 minutes. Check doneness after 17-18 minutes: the pearls should be translucent, tender, and slightly chewy.
Drain them. Once the tapioca pearls are cooked, drain them using a fine-mesh strainer. Be careful, do not use a regular strainer, otherwise the pearls may pass through!
Rinse them. Next, rinse the pearls 2-3 times under cold water to cool them down and stop the cooking process. Drain them well one more time.
Assemble. Transfer the cooked tapioca pearls to the bowl containing the mango purée and stir to combine. At this point, you can taste and adjust the sweetness to your liking.
Refrigerate. Cover with plastic wrap and refrigerate for at least 4 hours before enjoying!
You can store this mango sago in the refrigerator for up to 5 days. After that, the pearls will start to lose their softness.

Notes

Add the pearls once the water is boiling.

Make sure that the water is at a rolling boil before adding the tapioca pearls. Otherwise, they will sink to the bottom and stick. A steady boil keeps them moving and prevents clumping.

Cook the pearls in a large amount of water.

It’s essential to cook the tapioca pearls in a large amount of water, at least 5 cups. If you use too little, the water will quickly become starchy, and the pearls will stick to the bottom of your pot.

Don’t forget to rinse them under cold water.

Once your pearls are cooked, rinse them a few times under cold water to remove some of the starch and stop the cooking process. This also prevents the pearls from clumping.

Nutrition