Ingredients
- 1 cup sago or small tapioca pearls
- 6 cups water
- 1.5 ripe mangoes
- 1/4 cup condensed milk (adjust to taste)
- 1 cup coconut milk
- Coconut flakes (optional, for topping)
Instructions
- Bring 6 cups of water to a boil. Add sago and cook over medium heat for 15 minutes, stirring occasionally.
- Turn off the heat, cover, and let sit for 10 minutes. Drain and rinse the sago under cool water until clear and smooth.
- Peel and chop one mango. Blend it with coconut milk and condensed milk until smooth.
- Mix the mango-coconut mixture with the cooled sago. Chill for at least 30 minutes.
- Dice the remaining half mango for topping. Serve pudding with mango cubes and optional coconut flakes. Add extra coconut milk for creaminess if desired.
Notes
- Use pomelo or lychee for added fruitiness.
- Evaporated milk can be used instead of coconut milk for a richer taste.
- For a lighter version, use coconut water and skip the condensed milk.
- Store up to 2–3 days in the fridge. Stir before serving and add coconut milk if thickened.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
