The first time I tasted Mango Sago Pudding was in a famous Hong Kong restaurant, not in Hong Kong itself, but in Hanoi. The experience left me awestruck – the creamy, fruity delight was simply unforgettable. For that moment, I knew I had to recreate it at home. Over the years, I’ve refined my recipe, and now, it’s a perfect balance of flavours and textures that I’m thrilled to share with you.
This pudding is not only heavenly to eat but also a feast for the eyes. It’s the ideal dessert to serve at special occasions when you want to impress your guests with something unique yet comforting.
Ingredients
While Mango Sago Pudding looks intricate, the ingredients are surprisingly simple and easy to find.
Key ingredients
- Ripe Mango: select mangoes that are sweet but not overly ripe to maintain a delightful texture. I recently found some beautiful ones at Tesco, and they worked perfectly.
- Honey Pomelo (optional): adding pomelo gives the pudding a refreshing citrusy note. Lidl’s red honey pomelos are sweet and tangy, similar to the Vietnamese green-skinned variety.
- Tapioca Pearls/Sago Seeds: these tiny pearls cook into translucent gems, giving the pudding its unique texture. You’ll find them in Oriental Asian shops or online on Amazon.
- Coconut Milk: a pantry staple in my home, it lends a rich and creamy base to the pudding.
- Condensed Milk: my secret ingredient! It adds sweetness and creaminess, much like it does in traditional Vietnamese smoothies.
Optional garnish
A few fresh mint leaves for a touch of colour and fragrance.
Step-by-step instructions
Step 1: Prepare the mango smoothie
Begin by peeling and chopping your mangoes into cubes. Reserve half of one mango for garnishing, chop it into smaller cubes for later.
Place the remaining mango cubes in a blender with condensed milk and water. Blend for about a minute until smooth and creamy.
Transfer the smoothie to a bowl, cover with a lid and refrigerate for at least two hours.
Step 2: Cook the tapioca pearls and coconut milk
Tapioca pearls
- Boil 300ml of water in a small pan.
- Add the tapioca pearls and simmer about five minutes.
- Turn off the heat and cover the pan with a lid, allowing the pearls to sit for 10 minutes until they turn translucent.
- Drain the pearls in a sieve, then rinse them under cold water to prevent sticking.
Coconut milk
- Heat a small pan and pour in the coconut milk.
- Add a tablespoon of sugar and a pinch of salt.
- Bring the mixture to a gentle simmer, then turn off the heat.
Allow both the pearls and the coconut milk to cool to room temperature before mixing them together. Combine this mixture with the chilled mango smoothie, stir well and refrigerate for another couple of hours.
Step 3: Prepare the garnishes
Dice the reserved mango into very small cubes. Separate the segment of honey pomelo and gently break them apart into individual grains, or small chunks of grains.
Step 4: Assemble and serve
Spoon the chilled mango, sago, and coconut mixture into pudding bowls. Top each serving with the cubed mango and pomelo grains. For the final flourish, add a sprig of mint.
The perfect dessert
Who can resist the vibrant colours and irresistible taste of mango sago pudding? Its tropical sweetness, creamy texture and refreshing citrusy notes make it a dessert that’s both indulgent and elegant. Whether it’s a dinner party or a quiet evening treat, this pudding is sure to delight everyone at the table.
Enjoy making – and savouring – this classic Hong Kong-inspired dessert at home!
Don’t forget to explore my other pudding recipes here.
A Taste of Hong Kong: Mango Sago Pudding Made Easy
Description
A creamy and fruity dessert inspired by a Hong Kong classic, Mango Sago Pudding combines sweet mango, chewy tapioca pearls, and rich coconut milk, topped with honey pomelo for a refreshing citrus twist. Perfect for impressing guests or indulging in a tropical treat at home!
Mango Sago Pudding
Instructions
-
Prepare the Mango Smoothie
- Peel and dice 1 1/2 mangoes. Blend with condensed milk and 150 ml water until smooth.
- Transfer to a bowl, cover and chill in the fridge for 2 hours.
-
Cook the Tapioca Pearls
- Boil 300ml water, add tapioca pearls or sago seeds, and simmer for 5 minutes.
- Turn off the heat, cover, and let sit for 10 minutes until translucent.
- Drain, rinse with cold water, and set aside.
-
Prepare Coconut Milk Mixture
- Heat coconut milk with sugar and salt. Stir until sugar dissolves.
- Cool to room temperature.
-
Combine and Chill
- Mix the mango smoothie with the coconut milk and tapioca pearls.
- Refrigerate for another 2 hours.
-
Assemble and Serve
- Dice the remaining mango into small cubes.
- Spoon the chilled mixture into bowls, top with mango cubes and pomelo.
- Garnish with mint leaves and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 191.46kcal
- % Daily Value *
- Total Fat 8.07g13%
- Saturated Fat 6.65g34%
- Cholesterol 3.24mg2%
- Sodium 42.02mg2%
- Potassium 330.93mg10%
- Total Carbohydrate 30.7g11%
- Dietary Fiber 2.25g9%
- Sugars 24.6g
- Protein 2.53g6%
- Vitamin A 83.4 IU
- Vitamin C 49.86 mg
- Calcium 51.85 mg
- Iron 1.32 mg
- Vitamin D 0.01 IU
- Vitamin E 1.05 IU
- Vitamin K 4.76 mcg
- Thiamin 0.05 mg
- Riboflavin 0.09 mg
- Niacin 1.02 mg
- Vitamin B6 0.16 mg
- Folate 57.34 mcg
- Vitamin B12 0.04 mcg
- Phosphorus 75.55 mg
- Magnesium 30.82 mg
- Zinc 0.39 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choosing Mangoes: select mangoes that are ripe but not overripe to maintain a sweet flavour and firm texture.
- Honey Pomelo: if you can't find honey pomelo, try substituting with orange segments for a similar citrusy burst.
- Tapioca pearls/sago seeds: cooked tapioca pearls can stick together, so rinsing them under cold water is essential to keep them separate.
- Condensed milk: adjust the amount of condensed milk to suit your preferred level of sweetness.
- Make ahead: this pudding is best served chilled. You can prepare it a day in advance and assemble just before serving.
