Is there anything better than a creamy, chilled dessert on a hot day? Let me introduce you to my dairy-free mango sago pudding – a tropical hug in a bowl that’s as simple as it is satisfying. If you’ve never tried sago, think of it as the tiny, chewy pearls that soak up all that sweet, mango goodness. And the best part? This version is completely plant-based and refined sugar-free, but still creamy and indulgent, without feeling heavy. Whether you’re a mango lover (aren’t we all?) or just looking for an easy dessert to impress, this recipe is a winner.
What you’ll need to make my dairy-free mango sago pudding:
- Medium-sized saucepan
- 4 cups water, to cook sago in
- Sugar-free maple syrup or stevia liquid
- 3 fresh mangoes
- 1/2 cup coconut cream
- Glasses, to serve
- Wooden spoon, for stirring sago
- Vanila extract
What is sago and where can I buy it?
Sago is made from the starch of tropical palm stems, and it’s similar to tapioca pearls (but not the same thing!). It’s those tiny, chewy pearls that give sago pudding its unique texture. You can usually find sago in the Asian or international aisle of supermarkets, at Asian grocery stores, or online.
Do I need to soak the sago before cooking?
Nope! Unlike some grains or legumes, sago doesn’t need soaking. You can cook it straight away in boiling water. Just make sure to rinse it well after cooking to remove any excess starch, which keeps it from clumping.
How do I know when the sago is cooked?
Sago is ready when it turns mostly translucent with just a tiny white dot in the centre. This usually takes about 10-15 minutes of boiling. Once you see that, drain it and rinse under cold water to stop the cooking process. If you don’t it can overcook.
Why is my sago sticking together?
Sago can get sticky because of its starchy coating. To avoid this:
- Cook it in plenty of boiling water (like pasta).
- Stir occasionally while cooking.
- Rinse the cooked sago thoroughly with cold water to remove the starch.
If it still clumps, no worries – just loosen it up by soaking it briefly in some cold water and giving it a gentle stir.
How do I make the pudding thick and creamy?
The pudding thickens as it cools because the starch from the sago releases into the milk. For extra creaminess:
- Use full-fat coconut cream or milk.
- Simmer the mixture gently until it reaches your desired thickness.
- Add a bit of cornstarch or tapioca starch (dissolved in water) if you want it thicker.
Can I make it ahead of time?
Yes, sago pudding is perfect for prepping ahead! Just cook the sago and mix it with the coconut mango mixture and then refrigerate it. You can even add freshly diced mango on top as you serve it.
Dairy-Free Mango Sago Pudding
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My dairy-free mango sago pudding is a creamy, tropical dessert that’s naturally sweetened, gluten-free and completely plant-based. With chewy sago pearls, luscious mango puree, and rich coconut cream, it’s the perfect balance of indulgence and lightness in every bite.
Ingredients
1/2 cup Sago Pearls
4 cups Water
1/2 tsp Vanilla Extract
3 Fresh Mangoes
1/2 cup Coconut Cream
1 tsp Sugar-Free Maple Syrup
Directions
- Start by bring the four cups of water to boil in a medium-sized saucepan. Once boiling, turn stove down to a lower heat and pour in sago. It should stay at a steady simmer. Stir frequently to avoid clumping and sticking to the bottom.
- In the meantime, chop up 3 mangoes, leaving one cheek seperate. Place all mango into a blender or food processor. Add in vanilla extract, maple syrup and coconut cream. Blend until smooth.
- With the remaining cheek, dice into cubes and set aside. At this point the sago should be finished cooking. You will know when the sago has turned mostly translucent. Remove from heat and rinse under cold water and strain.
- Pour the mango coconut mixture into a large bowl. Add in cooled sago and diced fresh mango. Mix around. Place into the fridge to thicken slightly and enjoy served cold.
