Vegan Mango Sago Pudding

With mango season kicking off in India, along with the scorching heat, this quick and cold dessert will be a winner at your dinner table.


  • 1 Cup Mini Tapioca (Local Grocery Store Packaged)
  • 6 Cups of Water
  • 300 ml Coconut Milk (Kara)
  • 2 Cups Homemade Mango Pulp
  • 2 Tbsp Sugar (Or Can Add as Desired)


Prep: 90 minutes
Cooking: 20 minutes

  1. Add 6 cups of water to a pot and add in 1 cup of tapioca. Cook on medium heat for 10 mins and switch off the stove. Cover and let it sit for 3-4 mins and then strain.
  2. Meanwhile, add coconut milk, mango pulp and sugar to a blender and blend to a puree.
  3. Add the strained tapioca pearls to a dish and add in the lovely thick mango mixture. Lightly fold, cover and refrigerate for 2-3 hours.
  4. Garnish with nuts of choice and serve chilled.