Easy Mango Coconut Sago Pudding Recipe
Fine sago pearls, creamy coconut milk and ripe mango come together in a simple chilled dessert.
Serves: 4
Time: Approximately 25–30 minutes, plus chilling; pearl cooking times vary
Ingredients
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½ cup small sago or tapioca pearls
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Approximately 1.5 litres water, for cooking the pearls
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200ml Kara Coconut Milk
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1–2 tablespoons sugar, to taste
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A small pinch of salt
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2 large ripe mangoes
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A little drinking water, if needed to loosen the pudding
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Mint leaves, optional, to garnish
Method
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Cook the pearls. Bring the cooking water to a boil in a large saucepan. Add the pearls and stir to prevent sticking. Follow the packet’s cooking and resting instructions until translucent.
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Drain and rinse. Pour into a fine sieve and rinse under cold running water. Drain well.
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Prepare the coconut mixture. Gently warm the coconut milk with the sugar and salt, stirring until dissolved. Remove from the heat and allow to cool.
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Combine. Stir the cooked pearls into the coconut mixture. Add a little drinking water if needed—the consistency should be creamy and spoonable.
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Prepare the mango. Peel both mangoes and remove the stones. Blend the flesh of one into a purée and cut the other into small cubes.
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Assemble. Divide the coconut sago between four glasses. Gently spoon mango purée over each, then top with mango cubes.
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Chill. Cover and refrigerate for approximately 1–2 hours before serving. Garnish with mint if desired.
Easy tip: The sago thickens as it chills. Stir in a little extra coconut milk or drinking water if needed. A soft, slightly uneven boundary between the layers gives it a natural homemade finish.