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Vegan Coconut Mango Sago

Vegan Coconut Mango Sago (30-min. Recipe)

Vegan Coconut Mango Sago. This Asian dessert is so delicious, light and refreshing! It's a classic in Chinese cuisine thanks to its creamy and tasty texture!
5 from 5 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Chinese
Servings 4
Calories 272 kcal


  • ¼ cup tapioca pearl
  • 2 large mangoes peeled and diced
  • ¾ cup Coconut evaporated milk
  • 1 cup canned full-fat coconut milk
  • Mint for garnish


  • In a small pot, filled with water add tapioca pearls. Boil for 15-20 minutes or according to packet instructions. Strain and submerge strainer of pearls in water so the pearls do not dry out.
  • In a blender, add half of the diced mango, leaving the other half for later. Pour in coconut evaporated milk. Blend until smooth.
  • In a bowl, pour full fat coconut milk into a bowl and if needed, using a whisk, mix the fat with the clear liquids so it’s well combined. Note: Canned coconut milk tends to separate.
  • When ready to assemble, add a layer of tapioca, followed by mango pudding and a layer of coconut milk. Add diced mango on top and garnish with fresh mint leaves.

Suggest Equipment & Products

Medium Size Pot 2.4 Qt
Measuring Set
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Keyword coconut and mango sago, coconut and mango sago pudding, coconut mango sago, coconut mango sago pudding, coconut mango sago recipe, vegan coconut mango sago
Calories: 272kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 445mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1235IU | Vitamin C: 39mg | Calcium: 149mg | Iron: 2mg