- Cook the sago pearls
Bring 1.5 l water to a boil in a medium pot over medium-high heat. Once the water is actively boiling, add 120 g sago pearls and stir immediately so the pearls do not stick to the bottom. Reduce the heat to medium and cook for 12 to 14 minutes, stirring every 2 minutes, until most pearls look translucent with only tiny white centers left. Turn off the heat, cover the pot, and let the sago sit for 5 minutes so the centers finish softening.
- Rinse and cool the sago
Pour the cooked sago pearls into a fine sieve and rinse them under cold running water made from 0.3 l water until the surface starch washes away and the pearls feel loose rather than sticky. Shake the sieve well and let the sago drain for 2 minutes. The pearls should look glossy, slippery, and mostly clear, with a pleasantly chewy texture.
- Prepare the mango
Peel and dice 500 g mango into small neat cubes. Set aside 150 g mango for the final topping and 100 g mango for folding into the pudding. Place 250 g mango into a blender with 15 ml lime juice and blend until completely smooth, about 30 to 45 seconds. The puree should be thick, bright orange, and free of visible fruit lumps.
- Mix the coconut base
In a large mixing bowl, combine 400 ml coconut milk, 60 ml maple syrup, and 2 g salt. Whisk for 30 seconds until the mixture looks smooth and fully blended, with no thick coconut cream clumps left. The base should taste gently sweet and slightly salty, which helps the mango flavor stand out after chilling.
- Combine the pudding
Add 120 g sago pearls to the bowl with 400 ml coconut milk, 60 ml maple syrup, and 2 g salt. Pour in the blended puree made from 250 g mango and 15 ml lime juice, then stir for 1 to 2 minutes until the pearls are evenly distributed and the pudding turns a pale golden color. Fold in 100 g mango and stir gently so the fruit stays in soft, juicy pieces.
- Chill until lightly set
Spoon the pudding made with 120 g sago pearls, 400 ml coconut milk, 60 ml maple syrup, 2 g salt, 350 g mango, and 15 ml lime juice into 8 small glasses or 1 serving bowl. Cover and refrigerate for 2 hours until the mixture thickens into a softly set pudding. The chilled pudding should stay creamy and spoonable, not firm or rubbery.
- Finish and serve
Top each portion with 150 g mango just before serving. Serve the pudding cold, when the coconut flavor tastes fuller and the mango smells especially fragrant. For the best texture, the pearls should be tender and springy while the topping stays fresh and juicy.
- Calories:188 kcal
- Protein:1.4 g
- Carbohydrates:29 g
- Fat:7.5 g
- Fiber:1.6 g
- Sugar:15 g
- Sodium:68 mg
Coconut mango sago pudding is a wonderful home-style dessert found in many Asian dessert traditions, and this version keeps the process approachable for everyday cooks. The combination of soft, translucent sago pearls, rich coconut milk, and naturally sweet mango creates a dessert that feels both comforting and refreshing. It lands somewhere between a pudding and a fruit cream: lightly set, glossy, and full of tropical aroma. Because the sweetness comes largely from ripe mango, the finished dish tastes fresh rather than heavy, and the coconut gives it a smooth, mellow richness that rounds everything out.
This recipe is especially useful when you need a make-ahead vegan dessert for guests, holidays, or weekend meal prep. It uses practical supermarket ingredients, comes together with a simple stovetop method, and chills beautifully in individual glasses or one serving bowl. The key is cooking the sago until the centers turn nearly clear, then cooling the mixture enough so the mango stays vibrant and fragrant. A small amount of maple syrup helps balance the fruit and coconut, while a pinch of salt sharpens the overall flavor. Serve it well chilled for the best texture: creamy, softly thickened, and dotted with chewy pearls and tender mango pieces in every bite.
