Vegan Coconut Mango Sago
Vegan coconut mango sago is a chilled dessert with tapioca pearls, sabja seeds, coconut milk and mango puree.
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50 mintotal
35 min hands-on15 min hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Allow 15 minutes for sabja seeds to bloom, then chill the mango-coconut sago after mixing for a thicker pudding.
Method
In a large pot, bring the measured water to a boil. Add the sabudana and stir continuously for the first minute to prevent sticking.
Reduce the heat to medium and cook for 10-15 minutes until the pearls turn completely translucent with no white dots in the center.
10–15 min
Turn off the heat, cover the pot and let it rest for 5 minutes. Drain the cooked sabudana in a sieve and rinse under cold running water to stop cooking and remove excess starch.
5 min
In a mixing bowl, combine the thick coconut milk, sweet mango puree, and sugar (if using). Whisk until smoothly combined.
Add the cooled, drained sabudana and the soaked sabja seeds to the mango-coconut mixture. Stir gently to distribute the pearls evenly.
Refrigerate the dessert for at least 2 hours to let the flavors meld and the pudding thicken.
2 hr
Serve chilled in dessert bowls or tall glasses, optionally garnished with fresh mango cubes.
How to tell it's done
The pudding should be creamy and spoonable, with chewy sago pearls and swollen sabja seeds.
Getting it right
Tip
Rinse cooked sabudana under cold water. Skipping this leaves extra starch and makes the pudding gluey.
What to serve it with
Serve chilled in bowls or tall glasses with fresh mango cubes and toasted coconut.
Common mistakes
- The sago clumps together.
- Stir during the first minute of boiling and rinse after cooking. The surface starch is what makes it sticky.
Storing and reheating
Refrigerate coconut mango sago covered for up to 2 days. Stir before serving; freezing is not recommended.
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