Mango Sago Pudding with Coconut Cream 🥭🥥
A cool, creamy no-bake dessert that captures the essence of summer in every spoonful.
This Mango Sago Pudding with Coconut Cream is a silky, tropical dessert that’s as refreshing as it is indulgent. Blending sweet mangoes, chewy tapioca pearls (sago), and luscious coconut cream, this dessert is cool, creamy, and completely no-bake—perfect for sunny days or whenever you want to escape to paradise.
Why I Love This Recipe
I’ve always loved Mango Sago, but puréeing the mango into the pudding base takes this treat to another level. Every bite is infused with rich mango flavor, and the chewy sago adds texture that contrasts perfectly with the velvety coconut topping. It’s light yet decadent, and so easy to prepare ahead of time.
Ingredients
- 5 champagne mangoes, peeled and chopped
- 2 cans coconut milk (13.5 oz each)
- 1 cup condensed milk
- ¼ cup sugar
- 1 cup tapioca pearls (sago)
- 1 tbsp cornstarch
Step-by-Step Instructions
1. Cook the Sago
Bring a pot of water to a boil and add the tapioca pearls.
Simmer for 10 minutes, then turn off the heat and cover.
Let it sit for another 15 minutes, then strain and rinse under cold water.
2. Blend the Mango Base
Set aside half of the chopped mango for toppings.
In a blender, combine the remaining mango with 1 can of coconut milk and 1 cup of condensed milk.
Blend until smooth.
3. Combine and Chill
Stir the rinsed sago into the mango purée.
Refrigerate for at least 1 hour to chill and thicken.
4. Make the Coconut Cream
In a small saucepan, combine 1 can coconut milk, ¼ cup sugar, and a slurry of 1 tbsp cornstarch + 1 tbsp water.
Simmer over low heat, stirring constantly until thickened.
Cool in the refrigerator for 1 hour.
5. Assemble & Serve
Scoop the chilled mango sago pudding into cups or bowls.
Top with a generous spoonful of coconut cream and the reserved fresh mango chunks.
Serve cold, and enjoy!
Tips for Success
- Use ripe champagne mangoes for the best flavor and smoothest purée.
- Adjust sweetness by adding more or less condensed milk.
- For extra richness, use full-fat coconut milk.
- Add a handful of pomelo, mango jelly, or chia seeds for texture contrast.
Serving Suggestions & Pairings
This dessert shines solo but can be part of a full no-bake dessert table. Pair it with:
- No-Bake Oreo Cream Pie for chocolate-lovers
- Edible Cookie Dough as a sweet spoonful snack
- Banana Pudding for a Southern-inspired contrast
- Grasshopper Pie for a minty twist
- Pumpkin Delight Dessert for a cozy alternative
Storage Tips
- Store the mango sago pudding and coconut cream separately in airtight containers.
- Keeps in the refrigerator for up to 3 days.
- Stir before serving if the pudding thickens in the fridge.
More Recipes You’ll Love
- No-Bake Oreo Cream Pie
- Edible Cookie Dough
- Big Family Banana Pudding
- Grasshopper Pie
- Pumpkin Delight Dessert
Final Thoughts
This Mango Sago Pudding with Coconut Cream is a tropical treat that’s easy to love and even easier to make. With no oven, minimal ingredients, and tons of creamy, fruity flavor, it’s the dessert you’ll want to keep in your fridge all summer long.
Tried it? Tag @chefmaniac and show us your mango masterpiece! And don’t forget to follow for more chill, no-bake dessert ideas.
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