Last Updated on 4 months by Neha Deshmukh

Mango Sago Pudding Recipe – Easy Indian Tapioca Dessert

Hey everyone! If you’re looking for a dessert that’s both refreshing and comforting, you absolutely have to try this Mango Sago Pudding. It’s a classic Indian treat, especially perfect during mango season, and honestly, it’s one of those recipes I always come back to. I first made this for a family gathering, and it disappeared within minutes! It’s surprisingly easy to make, and the creamy texture combined with the sweet mango flavor is just divine.

Why You’ll Love This Recipe

This Mango Sago Pudding (also known as Tapioca Pudding) is a delightful blend of textures and flavors. The little chewy sago pearls, the smooth mango puree, and the creamy milk base create a truly satisfying dessert. It’s naturally vegetarian, and with a few simple swaps, it can easily be made vegan or gluten-free too! Plus, it’s a fantastic way to use up those delicious, ripe mangoes.

Ingredients

Here’s what you’ll need to whip up this dreamy pudding:

• ½ cup tapioca pearls or sago, soaked
• 1 ½ cups mango puree
• ½ cup ripe mango, peeled, cubed and chilled (for garnish)
• ¾ cup reduced milk or evaporated milk
• ½ cup full-fat milk or coconut milk
• 1 ½ teaspoons corn starch
• ⅓ cup sugar
• Cardamom (a pinch – about 2-3 pods or ½ tsp ground)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sago (Tapioca Pearls) – Types & Soaking

There are two main types of sago: small and large pearls. I prefer the small pearls for this recipe as they give a nicer texture. Soaking is crucial! Soak the sago in plenty of water for at least 4-6 hours, or even overnight. This ensures they cook evenly and become beautifully translucent.

Mango Puree – Choosing the Right Mangoes

The star of the show! Alphonso mangoes are the gold standard for their rich flavor and smooth texture, but they can be pricey. Other great options include Kesar, Dasheri, or even good quality Tommy Atkins mangoes. The key is to choose mangoes that are ripe, sweet, and fragrant. About 2-3 medium mangoes will give you 1 ½ cups of puree.

Milk – Full-Fat vs. Coconut Milk & Regional Preferences

Traditionally, full-fat milk is used for a richer pudding. However, coconut milk adds a lovely tropical twist and makes it a fantastic vegan option! In some parts of India, especially South India, coconut milk is very commonly used in sweet dishes. Feel free to experiment and see what you prefer.

Cardamom – Fresh vs. Ground & Aroma

Cardamom adds a beautiful aromatic warmth. Freshly crushed cardamom pods are always best – the aroma is incredible! If you’re using ground cardamom, use about ½ teaspoon. A little goes a long way.

Cornstarch – For Creamy Texture

Cornstarch is our thickening agent. It creates that lovely, smooth, creamy texture we all love. Make sure to mix it with a little cold milk before adding it to the hot milk to prevent lumps.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the soaked sago thoroughly under cold water. Then, boil it in about 2-3 cups of water until the pearls turn soft and translucent. This usually takes about 10-15 minutes. Drain, rinse again, and refrigerate to cool completely.
2. In a separate saucepan, simmer ¾ cup of reduced milk (or evaporated milk) until it reduces slightly – about 5-7 minutes. Let it cool to room temperature. This concentrates the milk flavor.
3. While the milk is cooling, in another pot, boil ½ cup of milk. Add the sugar and cardamom, stirring until the sugar dissolves. Mix the cornstarch with 2 tablespoons of milk to form a slurry, then add it to the boiling milk. Cook for 6-7 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.
4. Now for the magic! Blend the cooled reduced milk, the thickened milk mixture, and the mango puree until you have a super smooth and creamy mixture.
5. Gently combine the blended mixture with the chilled sago. Be careful not to break the sago pearls.
6. Refrigerate the pudding for at least 2-3 hours, or even better, overnight. This allows the flavors to meld together and the pudding to set properly. Serve chilled, garnished with mango cubes and a sprinkle of extra tapioca pearls.

Expert Tips

• Don’t overcook the sago! You want it soft and translucent, but not mushy.
• Cooling the milk mixtures completely before blending is key to preventing a grainy texture.
• Taste as you go! Adjust the sugar level to your liking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Sago Pudding

Simply substitute the full-fat milk with coconut milk. It’s that easy! My friend, Priya, swears by using cashew milk for an extra creamy vegan version.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your cornstarch is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount or even omit it altogether. A tiny pinch of nutmeg can also be a nice addition.

Festival Adaptations (Summer/Mango Season)

During summer, I love adding a few strands of saffron to the milk for a beautiful color and aroma. It’s perfect for special occasions!

Serving Suggestions

This pudding is delicious on its own, but you can also serve it with:

• A sprinkle of chopped pistachios or almonds
• A dollop of coconut cream
• A side of fresh fruit

Storage Instructions

Leftover Mango Sago Pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions!

What is the best way to soak sago for optimal texture?

Soak the sago in plenty of water (at least 3 times the volume of sago) for 4-6 hours, or overnight. This ensures the pearls are fully hydrated and cook evenly.

Can I use Alphonso mangoes for the puree? What other mango varieties work well?

Absolutely! Alphonso mangoes are fantastic, but Kesar, Dasheri, or Tommy Atkins are also great options.

Can I make this pudding ahead of time? How long will it keep?

Yes, you can! In fact, it tastes even better the next day. It will keep in the refrigerator for up to 3 days.

What can I substitute for cornstarch to thicken the pudding?

Arrowroot powder is a good substitute for cornstarch. Use the same amount.

Why is my sago pudding watery? Troubleshooting tips.

Make sure you’ve cooked the sago long enough and drained it well. Also, ensure you’ve reduced the milk sufficiently and that the cornstarch mixture is cooked until thickened.

Can I adjust the sweetness level in this recipe?

Definitely! Start with ⅓ cup of sugar and add more to taste.

Is it necessary to chill the sago after boiling?

Yes, chilling the sago stops the cooking process and helps it retain its shape. It also makes the pudding more refreshing.

Enjoy making this delicious Mango Sago Pudding! I hope it brings a little bit of sunshine to your day. Let me know how it turns out in the comments below!