Mango sago pudding – simple, vegan, gluten free pudding made with sago. Sago also known as sabudana is widely used for making different dishes. Sago or tapioca pearls are prepared from Tapioca Root (“cassava”) . Tapioca pearls are commonly referred to as pearl sago.
Just 4 ingredients and very easy to make, enjoy this chilled delicious dessert on a warm summer day to fly straight to the tropics. This vegan, gluten free pudding is creamy, mildly sweet dessert is so satisfying, it will leave you wanting for more.
To make this pudding, I soaked and boiled sago with lots of water until it turned translucent. I extracted mango pulp and pureed it in blender. I then boiled it with coconut milk & sugar, cooled it completely and mixed the cooked sago. That’s it. Try this easy dessert and I am sure you will love it as much as we do.
Sago – ½ cup
Coconut milk – 1 cup
Mango – 2, plus extra for garnish
Sugar – 2-3 tbsp or as per taste
- Soak the sago in cold water for 15 minutes. Drain the water and rinse to remove excess starch
- In a large sauce pan, boil 8 cups of water. Add the soaked sago to boiling water
- Cook till the sago is soft and translucent. Stir it every few minutes making sure it doesn’t stick to the bottom
- Once it is completely cooked, drain them on a muslin cloth and wash under cold running water. Drain the water and let it cool completely
- Extract the pulp from the mangoes and puree in a blender
- In a sauce pan, mix mango puree, coconut milk, sugar and bring it to a boil. Turn off the heat and mix well
- Cool it completely and mix the cooked sago
- Chill in refrigerator. Garnish with chopped mango pieces and serve
- Make sure there is enough water while boiling the sago. If the water is less, the sago will become sticky and mushy
- Do not boil the coconut milk and mango puree for long. Turn off the heat as soon as it starts boiling