The combination of tapioca pearls, mango, and coconut is truly magical. It reminds me of tropical vacations and warm summer evenings spent with family, sharing delicious food and laughter. There’s something about the chewy texture of sago mixed with the rich coconut milk that makes every bite so satisfying.
What makes this dish even more special is how simple it is to make! With just a few ingredients and a little preparation, you can whip up this refreshing treat in minutes. The best part? It’s completely dairy-free and naturally sweet, making it a great option for anyone looking for a light yet indulgent dessert.
The natural sweetness of the mango shines through, complemented by the smooth, creamy texture of coconut milk. I love how it’s a lighter alternative to traditional creamy desserts—it satisfies a sweet craving without feeling too heavy. Whether you’re looking to recreate a Filipino classic or simply want to explore a new vegan dessert, Vegan Mango Sago is a must-try. One bite, and you’ll be transported to a tropical paradise, soaking in the vibrant flavors of Southeast Asia! 🌴🥭
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved and allow you to prepare any necessary equipment or ingredients beforehand.
What is Vegan Mango Sago?
Vegan Mango Sago is a delightful tropical treat that combines the rich, natural sweetness of ripe mangoes with the chewy texture of tapioca pearls and the creaminess of coconut milk. Originating from Southeast Asia, this dairy-free dessert has become a popular choice, especially in countries like Hong Kong and the Philippines. It’s made by mixing sago (a type of starch derived from tropical palm trees) with sweet mango purée, creating a refreshing and satisfying dessert perfect for a hot day. Unlike traditional versions, this vegan-friendly treat doesn’t require evaporated milk or condensed milk, making it an excellent choice for those seeking a lighter, plant-based alternative.
The tapioca balls or sago pearls provide a wonderful chewy texture, while the coconut-y base adds a smooth, creamy richness to the dish. When served in a clear glass, the translucent pearls and chunks of fresh mango create a visually appealing dessert.
Whether you’re in Singapore, Canada, or anywhere with a tropical climate, this dessert is adaptable, and it’s a great way to impress guests during the mango season. For those new to this treat, it’s easy to make at home with step-by-step visuals, ensuring everyone can enjoy this delicious treat.
Many people enjoy adding a spoonful of pomelo or other fruits to their mango Sago to enhance the flavors. It has become a staple in many boba shops and dessert menus around the world. The contrast between the sweet mango and the slightly chewy tapioca pearls creates a unique and enjoyable eating experience. It’s not too sweet, making it a perfect dessert for those who appreciate a lighter, more refined flavor.
Whether you’re looking for a refreshing treat on a humid weather day or a delicate dessert to serve at a dinner, Vegan Mango Sago fits the bill.
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✨Why You’ll Love This Recipe
- This plant-based mango tapioca dessert is super easy to make. It needs just 5 ingredients! It’s perfect for warm weather.
- Start by cooking the tapioca. Follow the instructions on the package. Once it’s ready, let it cool.
- Next, blend fresh mango with a little bit of water. This makes a smooth, sweet sauce.
- Mix the mango sauce with the tapioca. Stir until it’s well combined.
- Serve it chilled. The dessert tastes even better after sitting in the fridge for a bit.
✏️Vegan Mango Sago Ingredients
Creating Vegan Mango Sago at home is a fun and easy experience. With over seven years of cooking, I’ve learned that the key is using the right ingredients to make it creamy and sweet. Here’s what you need:
- Ripe Mangoes: Use Ataulfo mangoes or Champagne mangoes. They are naturally sweet with a slight tang.
- Mini Tapioca Pearls: Look for brands like Three Deer, which have a chewy texture. You can find them at Asian grocery stores like H Mart.
- Nata de Coco: This adds a special flavor and texture to the dish.
- Coconut Milk & Almond Milk: For a creamy, vegan base, use a mix of both. This makes the dish lighter and creamier.
- Vegan Condensed Milk: Adds the right sweetness and richness.
- Vegan Evaporated Milk: Complements the condensed milk for extra creaminess.
- Coconut Jelly: Adds a tropical touch and extra texture.
- Canned Coconut Milk: Choose this for a richer flavor, or opt for carton coconut milk for a lighter option.
- Alternative Milks: If you prefer, you can swap the coconut milk for soy, oat, or nut milk.
The result is a mix of sweet and chewy textures with the creamy mango flavor. It tastes like a lighter version of the classic Philippine mango float, perfect for any occasion.
Sticky Rice with Mango is another great treat. It’s a Thai dessert with sweet sticky rice, ripe mango, and coconut milk. Make it vegan by using coconut cream instead of dairy toppings.
Matcha Mochi is chewy and sweet. Made with glutinous rice flour, it has a lovely matcha flavor. Use plant-based fillings like sweetened red bean paste to keep it vegan.
Grass Jelly with Soy Milk is a refreshing dessert drink. It combines chilled grass jelly cubes with sweetened soy milk or almond milk.
Vegan Sesame Balls are crispy outside and chewy inside. These fried rice balls are filled with sweet mung bean or black sesame paste. They’re vegan when made with plant-based oils.
Japanese Anmitsu is a fun dessert. It’s made of agar jelly cubes, fruit, and sweet bean paste. Swap honey for maple syrup to keep it vegan.
This way, you can enjoy a variety of delicious, tropical, and vegan treats with simple, easy-to-find ingredients!
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✨Expert Tips
- Cook the tapioca until it becomes completely clear! If there’s a tiny white spot in the center, cover it and leave it in the hot water for an additional 2-3 minutes or longer until the spot disappears.
- Place the cooked tapioca in cold water to keep it from sticking until you’re ready to strain and prepare the coconut sago mixture.
- For the best results, use a high-powered blender. This will give you a smoother mango purée.
- Pass the mango mixture through a fine sieve for an even smoother texture (optional).
- If the ingredients get stuck while blending, use a stick blender or spatula to move them around, but make sure to turn off the blender first.
- To dice your mango easily, cut off the widest sides of the fruit. Make 1-cm vertical and horizontal slits in the flesh with a sharp knife. Then, use a large spoon to scoop out the diced mango from between the flesh and the skin.
🥣Storage
- Mango sago is best enjoyed fresh, as the tapioca pearls will expand and lose their chewiness over time.
- However, if you have leftovers, store the components separately in airtight containers or mix everything together in a large airtight container. Keep it in the fridge for up to 4 days. When ready to serve, let the mixture soften at room temperature, especially the coconut sago, as coconut milk tends to harden when cold.
As for freezing, I don’t recommend it, as the cooked tapioca pearls will lose their chewy texture once thawed.
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🍴How to make Vegan mango sago
Making Vegan Mango Sago is incredibly easy, and trust me, you don’t need to be a pro in the kitchen to get it right! I remember the first time I made it—I was craving something sweet yet light, and this dessert was the perfect fix. It takes just about 20 minutes to prepare, making it a quick and satisfying treat. Plus, it’s completely dairy-free and vegan-friendly, so everyone can enjoy it.
With just five simple ingredients, you can whip up this tropical delight right at home, no fancy techniques needed. If I can do it, you definitely can too!
Step 1: Prepare the Mango
I Start by peeling and dicing the mango into small bite-size pieces. For the best flavor, use ripe mangos as they are naturally sweeter and I will add a nice rich taste to the dessert. Set the mango cubes aside.
Step 2: Cook the Tapioca Pearls
In a pot, bring some water to a boil, then add the tapioca pearls (also known as sago). Follow the packaged instructions for cooking. Stir occasionally to prevent them from sticking together. Once they are cooked and translucent, drain them and soak them in cold water to keep them from overcooking.
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Step 3: Prepare the Mango Cream Mixture
In a blender, I combine the mango cubes, coconut milk, and condensed milk (or evaporated milk) to create a smooth mango cream mixture. For a lighter version, you can substitute almond milk or oat milk. Taste the mixture to adjust the sweetness, adding a bit of sugar substitute if you like.
Step 4: Combine the Ingredients
Once the tapioca pearls have soaked and the mango cream mixture is ready, add the tapioca pearls to a large bowl. Then, pour in the mango cream mixture and stir gently to combine. You can also add nata de coco (coconut jelly) for extra texture and flavor.
Step 5: Serve and Layer
You can either mix everything together in the bowl or layer the mango sago in individual cups for a nice presentation. I prefer a lighter dessert, use more coconut milk or a splash of unsweetened milk. For extra creamy texture, add a little coconut cream.
Step 6: Chill the Dessert
Once everything is combined, refrigerate the vegan mango sago for a few hours to let the flavors blend and chill. This makes it even more refreshing. I prefer, you can add a few ice cubes before serving to keep it cool.
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Step 7: Enjoy!
Now, Serve the vegan mango sago as a delightful, light dessert. It’s perfect for sharing and can be enjoyed by anyone who is lactose intolerant, vegan, or just loves a sweet and refreshing treat!
Equipments
▢Medium saucepan
▢Sieve
▢Blender
▢Mixing bowl
▢Spatula
▢Measuring spoons
▢Serving cups
Vegan Mango Sago (Dairy Free)
Description
Vegan Mango Sago is a creamy and fresh dessert. It is made with tapioca pearls, mangoes, and a dairy-free coconut milk base. The dish is sweetened with vegan condensed milk or maple syrup. It has a great mix of chewy and creamy textures. Serve it chilled with a variety of fruits on top. It’s a light, vegan-friendly treat!
Ingredients
Nutrition Facts
Servings 4
Serving Size 1 cup
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 6.5g33%
- Sodium 12mg1%
- Potassium 240mg7%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 1.5g3%
- Vitamin A 300 IU
- Vitamin C 35 mg
- Calcium 20 mg
- Iron 1.2 mg
- Vitamin E 1 IU
- Vitamin K 3 mcg
- Thiamin 0.05 mg
- Riboflavin 0.04 mg
- Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Folate 15 mcg
- Magnesium 20 mg
- Zinc 0.2 mg
- Selenium 0.7 mcg
- Copper 0.1 mg
- Manganese 0.05 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
- If you can't find dairy-free evaporated milk, use canned coconut milk. It gives a creamy texture.
- You can make the tapioca pudding up to 4 days in advance. Keep it in a sealed container in the fridge.
- For a refined sugar-free version, swap the vegan condensed milk for agave or maple syrup. Adjust the sweetness as you like.
- Try different fruits for toppings. Mangoes are my favorite. But berries or stone fruit work well too.
- When feeling lazy, use frozen fruit instead of fresh.
- While your tapioca cooks, blend the cream ingredients. Set them aside.
- Make this ahead for parties. Let it chill in the fridge for the perfect texture.
- For an extra tropical touch, top it with coconut flakes.
