This Coconut Mango Sago Pudding is a luxurious tropical dessert that combines creamy coconut milk with chewy sago pearls and bright, fresh fruit. Infused with the citrusy aroma of makrut lime leaves and sweetened with palm sugar, every spoonful transports you straight to a sunny beach.
With layers of vibrant mango puree, rich coconut tapioca, and tangy passion fruit, this chilled treat is the perfect refreshing finish to any meal.
Recipe Details
- Flavor Profile: A rich and creamy coconut base with caramel notes from the palm sugar is lifted by aromatic lime leaves and the sweet-tart combination of mango and passion fruit.
- Texture: The pudding offers a delightful contrast between the smooth coconut cream, the chewy bite of the sago pearls, and the silky mango puree.
- Time: 25 minutes active cook time, plus 2 hours chilling time.
- Difficulty: Intermediate. The key is cooking the sago pearls perfectly so they are tender but still have a bite.
What You’ll Need
To make this recipe, you will need two saucepans: a small one for simmering the infused coconut sauce and a large one for boiling the sago pearls. You will also need a fine-mesh strainer to rinse the starch off the cooked pearls. The ingredients focus on high-quality tropical staples like full-fat coconut cream, sago pearls, and ripe sweet mangoes.
Ingredient Notes
- Coconut Cream – Use a high-quality brand like Savoy or Aroy-d. Coconut cream is thicker and richer than standard coconut milk, which is essential for the pudding’s creamy consistency.
- Sago Pearls – These small starchy spheres are similar to tapioca pearls but often smaller. They need to be cooked carefully to achieve that signature chewy texture.
- Palm Sugar – This unrefined sugar adds a depth of flavor with hints of butterscotch and caramel that white sugar lacks.
- Makrut Lime Leaves – bruised with the back of a knife, these leaves release an incredible citrus fragrance into the warm cream.
- Mangoes – Use Champagne or Ataúlfo mangoes. These varieties are less fibrous and much sweeter than standard red-green mangoes, creating a buttery smooth texture.
- Passion Fruit Pulp – The tartness of the passion fruit cuts through the richness of the coconut cream perfectly.
- Salt – A crucial half-teaspoon balances the sweetness of the sugar and fruit.
Add-ins and Substitutions
- Sugar Swap – If you cannot find palm sugar, you can substitute it with light brown sugar, though the flavor profile will be slightly less complex.
- Pearls – Small tapioca pearls are often sold interchangeably with sago and can be used here; just watch the cooking time as it may vary slightly by brand.
- Fruit – If you can’t find passion fruit, you can omit it or drizzle a little extra lime juice over the mangoes for acidity.
How to Make Coconut Mango Sago Pudding
- Make the Coconut Sauce: To make the coconut sauce, in a small saucepan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt. Set the pot over medium heat and bring the mixture to a boil.
- Simmer and Infuse: Reduce the heat to a simmer, stir occasionally, and let everything cook until the sugar has dissolved and the cream has slightly thickened, about 12 minutes. Let it cool to room temperature.
- Cook the Sago: In a large saucepan, bring the 4 cups of water to a boil over high heat. Then reduce the heat to medium-low and cook the sago pearls, stirring, for 10-12 minutes. The sago is ready when it is almost translucent but there is still a small white dot in the center of each pearl.
- Rinse: Remove the sago from the heat. Drain efficiently and run under cold water to remove excess starch and stop the cooking process.
- Combine and Chill: Remove and discard the lime leaves from the cooled coconut sauce. In a large lidded container, combine the drained sago pearls and the coconut sauce. Refrigerate for 2 hours for the flavor to develop and the pearls to absorb the cream.
- Assemble: When ready to serve, spoon ¼ cup of mango puree into the bottom of a glass. Add about half a cup of the chilled sago pearl mixture. Top with the mango slices (or dice) and a drizzle of passion fruit pulp. Garnish with mint leaves and serve immediately.
Pro Tip: Rinsing the cooked sago under cold water is a non-negotiable step. If you skip this, the excess starch will make your coconut sauce thick and gluey instead of creamy and luscious.
Recipe Tips
- Don’t Overcook Sago: Watch the pearls closely. If you cook them until they are completely clear, they might turn to mush. That tiny white dot in the center ensures they keep a nice chew (al dente).
- Bruising the Leaves: “Bruising” the lime leaves just means bending them or lightly crushing them to release their oils before adding them to the pot.
- Cooling the Sauce: Ensure the coconut sauce has cooled to room temperature before mixing in the sago. If the sauce is boiling hot, it can overcook the delicate pearls.
FAQs
- Is sago the same as tapioca? They are technically from different plants (sago palm vs. cassava root), but in cooking, they are often used identically. Small pearl tapioca is a perfect substitute if sago is unavailable.
- Can I make this vegan? This recipe is naturally vegan and gluten-free, as it uses coconut cream and plant-based pearls.
- How long does it keep? The pudding is best eaten within 24 hours. After that, the sago pearls can start to disintegrate or become too soft in the liquid.
Serving Suggestions
- Dessert Cups: Serve in clear glass jars or tumblers to show off the beautiful layers of orange puree and white pudding.
- After Dinner: This is an excellent light dessert after a spicy Thai or Southeast Asian meal.
- Party Treat: Make smaller portions in shot glasses for a fun party dessert.
Make This Recipe in Advance
- Chill Time: This recipe actually requires advance preparation since the sago needs to chill in the coconut sauce for 2 hours.
- Prep Components: You can make the mango puree and cut the fruit earlier in the day, keeping them refrigerated in separate containers until assembly.
Coconut Mango Sago Pudding
- Total Time: 2 hours 30 minutes
- Yield: 4 Servings 1x
Description
This Coconut Mango Sago Pudding is a luxurious tropical dessert that transports you straight to a sunny beach with every bite. It features a rich, creamy base infused with aromatic makrut lime leaves and sweetened with caramel-like palm sugar, perfectly balanced by chewy sago pearls and bright, fresh mango. Finished with tangy passion fruit, this chilled vegan treat is a refreshing and vibrant finale to any meal.
Ingredients
Coconut Sago Base
- 1 can (400 mL) coconut cream (brands like Savoy or Aroy-d recommended)
- 2 ounces palm sugar
- 1/2 cup sago pearls (or small tapioca pearls)
- 4 cups water (for boiling sago)
- 5 makrut lime leaves, bruised
- 1/2 teaspoon salt
For Assembly
- 1 1/2 cups mango puree
- 2 ripe Champagne or Ataúlfo mangoes, diced or sliced
- 1/4 cup passion fruit pulp
- Fresh mint sprigs (optional garnish)
Instructions
Infuse the Coconut Sauce
In a small saucepan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt. Place over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook for about 12 minutes, stirring occasionally until the sugar has fully dissolved and the cream has thickened slightly. Remove from heat and let it cool to room temperature. Discard the lime leaves.
Cook the Sago
While the sauce cools, bring 4 cups of water to a rolling boil in a large saucepan over high heat. Stir in the sago pearls and reduce heat to medium-low. Simmer, stirring frequently to prevent sticking, for 10 to 12 minutes. The sago is ready when the pearls are mostly translucent but still have a tiny white dot visible in the center.
Rinse and Drain
Immediately drain the sago in a fine-mesh sieve and rinse thoroughly under cold running water. This stops the cooking process and washes away excess starch, preventing the pudding from becoming gluey.
Combine and Chill
In a lidded container, mix the drained sago pearls into the cooled coconut sauce. Cover and refrigerate for at least 2 hours. This allows the flavors to meld and the pearls to absorb the creamy liquid.
Assemble and Serve
To serve, spoon about 1/4 cup of mango puree into the bottom of a glass or dessert bowl. Top with 1/2 cup of the chilled sago mixture. Finish with fresh mango slices and a drizzle of passion fruit pulp. Garnish with a sprig of mint if desired.
Notes
The “White Dot” Test: When cooking sago or tapioca, do not wait until the pearls are completely clear, or they will turn to mush. That tiny white speck in the center ensures they retain a pleasant, chewy texture (al dente).
Rinsing is Crucial: Do not skip rinsing the cooked sago under cold water. If you add the hot, starchy pearls directly to the cream, the dessert will become thick and pasty rather than creamy.
Mango Variety: For the smoothest texture and sweetest flavor, look for Champagne or Ataúlfo mangoes (the yellow kidney-shaped ones) rather than the fibrous red-green varieties.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop/Chilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 Serving
- Calories: 430
- Sugar: 35g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 19g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut mango sago, thai dessert recipe, tapioca pudding, vegan tropical dessert, mango sago, palm sugar dessert, gluten free pudding
