Mango Sago Pudding with Coconut Cream
Chilled coconut milk, soft tapioca pearls and ripe fresh mango. A bright Hong Kong dessert for hot days.
- Time40 min
- LevelEasy
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the 1500 ml of water to a rolling boil. Stir in the tapioca pearls and boil for 12 minutes, stirring now and then so they do not stick.
12 min - 2
Take the pan off the heat, cover and leave for 10 minutes until the pearls are almost clear with just a tiny white dot.
10 min - 3
Drain through a sieve and rinse under cold running water until cool. Leave in a bowl of cold water until needed.
- 4
Warm the coconut milk, 200 ml water and sugar in a small pan until the sugar dissolves. Do not boil. Chill for at least 30 minutes.
30 min - 5
Peel two mangoes and blend the flesh with the lime juice into a smooth puree. Peel the third mango and cut into small cubes.
- 6
Drain the pearls and divide between glasses. Pour over the coconut milk and mango puree, and top with the mango cubes. Serve very cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.