Recently updated on July 7th, 2020
This Sago Mango Pudding, made in coconut milk using tapioca pearls gets ready in 10 minutes. Not only is this pudding apt for fasts but is also an exotic party dessert.
See how our desi Sabudana becomes exotic after being added to this pudding, just like humble Bajra (pearl millet) gets a makeover in this PEARL MILLET PUDDING
Do not miss the secret ingredient added to this pudding.
- Sama Rice Pulao
- Sama Halwa
- Non-sticky Sabudana Khichdi
- Petha Coconut Laddoo Fruit Cream
- Chocolate Selfsaucing Pudding
Sago Mango Pudding
This pudding is utterly creamily delicious!!! And is thus a must-make dessert when mangoes are around. You must have tried Sabudana Kheer but this pudding is something much beyond a simple kheer. The creaminess of coconut milk and the taste of mangoes together with the tapioca pearls works wonders. You guys need to try this to believe my words.
Mangoes: The Ultimate Fruit
Mangoes, one of the biggest gift of nature to us. Yes, I am in love with mangoes and my Gratitude goes beyond words when I talk of this fruit. Mangoes add so much of deliciousness to any dessert that its really unbelievable. When mangoes are around, I feel like adding these to almost all the desserts. I recently made NO-BAKE MANGO CHEESECAKE and was all gaga for it. On a healthier side, I make MANGO SHRIKHAND, MANGO PARFAIT and MANGO TARTS too.
And if you are fond of cakes, then you must try this EASY TO MAKE SUNSHINE MANGO CAKE made with semolina and without using any essence.
My Trial Of Sago Mango Pudding
This recipe of sago mango pudding started as a trial which came out to be a hit.
Just two days back me and my sister-in-law Vandana Gupta were discussing “fast” recipes when suddenly she recollected that she had read somewhere about some Sago preparation in Coconut milk. She said she had to explore it further.
Though I was aware of Sago Kheer preparation in dairy milk, but this idea excited me to experiment. I decided to try it out. I searched the internet for this and I got a whole lot of ideas and recipes, but it was confusing which one to follow as each recipe was different. I couldn’t decide on anyone and deferred the idea but the bug of trying out something new kept on hitting me.
So, I couldn’t stop myself and gathering different ideas from different places, I decided to give it a try on my own.
Guess what? I tried it on the day (1st Navratri ) when I was fasting, could not even taste it while making.
I just followed my instincts along with information extracted from the internet. It was literally a trial with the ingredients as well as the quantity of ingredients.
I was surprised when hardly after 15 minutes of cooking it appeared okay to me. As I am aware that Sago kheer thickens a lot once cooled, I left it little liquidy only. And the end result was so rewarding.
Both my sons could not believe that it was sago. They almost refused to have it in the beginning but once tasted, of course, demanded more.
How To Make Sago Mango Pudding
Making this pudding is really very easy. First, you soak sago pearls. Just wash them once or twice and soak them in enough water for about two hours. Do not worry, if you see milky water. Unlike Sabudana khichdi, it doesn’t make any difference in this pudding.
Once soaked, keep it in a colander so that all excess water drains out. In the meantime, heat milk and add soaked and drained sago to it. Basically, we need to cook sago. If you want to make it vegan then use water instead of dairy milk. Once the pearls become translucent, add water and coconut milk to it. Cook it further for few more minutes. lastly, add sugar and switch off the flame.
It tastes good only when chilled, o keep it in the refrigerator for at least 3 to 4 hours. Am I forgetting something? No, not at all. If you are talking about mangoes, then we will add it once the pudding is chilled.
At night, before serving I added a secret ingredient of my mother law. This secret ingredient was Kewra (an aqueous extract of the flower of Pandanus plant) water. She used to add this in many of her preparations.
This secret did wonders as usual and added dollops of deliciousness to it.
I served it with chopped pieces of Mango and voila our desi Sabudana became an exotic “SAGO MANGO PUDDING” !!!
Tips To Make Sago Mango Pudding
- Firstly, you can use any coconut milk, that is either homemade or store-bought.
- Do not cook on high flame once coconut milk is added, as it tends to curdle.
- As sago is nothing but starch, so keep on stirring when on the flame. Otherwise, it might start sticking to your vessel.
- Neither vigorous washing nor soaking of sago is required for this, as done while making SABUDANA KHICHDI.
- Just wash it 2-3 times and soak it for an hour in ample water. Thereafter, keep it in a colander for some time. now, either use immediately or store in an airtight container in the refrigerator.
Pudding For Navratras/Fasts
This Thai style Mango pudding is perfect to have in fasts too. You can have it during Navratras or any other fasts easily as it has sago pearls, milk and mango. Also, as this gets ready very quickly so it’s a perfect dessert to have during fasts.
Detailed Recipe Of Sago Mango Pudding With Step By Step Pics
- Firstly wash Sago 2-3 times then soak it for approximately two hours. Drain the excess water by keeping it in a colander. After soaking, it will be 1/2 cup.
- Heat dairy milk and add soaked sago in it.
- Cook it on the medium flame for 4-5 minutes or till Sago pearls become translucent.
- Now add water and coconut milk in it, cook on low flame for 10 minutes and stir it constantly.
- Add sugar and cook for another 2-3 minutes.
- Take it off the gas stove. At this stage, it should be quite liquidy. Don’t cook it for long else it shall become too thick. As it cools down it shall become thicker as the sago pearls further double in size.
- Once at room temperature, chill it for three-four hours in the refrigerator.
- At the time of serving add Kewra water and mango pieces.
- Beautify it with mangoes.
- Serve with love.
- Make it Vegan: omit dairy milk and use water.
- Add 1/2 cup mango puree in the pudding once it is cooled down.
Recipe Card Of Sago Mango Pudding
- 1/2 Cup 100 ml Dairy Milk /Water
- 1/2 Cup Water
- 1 Cup 200 ml Coconut Milk
- 1/4 Cup Raw Sago
- 1/2 Cup Sugar
- 1/2 Cup or as preference Chopped Mango
- 1 tsp Kewra Water
Firstly wash Sago 2-3 times then soak it for approximately two hours. Drain the excess water by keeping it in a colander. After soaking, it will be 1/2 cup.
Heat dairy milk and add soaked sago in it.
Cook it on the medium flame for 4-5 minutes or till Sago pearls become translucent.
Now add water and coconut milk in it, cook on low flame for 10 minutes and stir it constantly.
Add sugar and cook for another 2-3 minutes.
Take it off the gas stove. At this stage, it should be quite liquidy. Don't cook it for long else it shall become too thick. As it cools down it shall become thicker as the sago pearls further double in size.
Once at room temperature, chill it for three-four hours in the refrigerator.
At the time of serving add Kewra water and mango pieces.
Beautify it with mangoes.
Serve with a smile.
1.You may add cardamom powder or finely chopped pistachio or saffron according to your taste to give character to the pudding. This may be added once you take the preparation off from the gas stove.
2.You can also soak Sago in advance, drain it and store it in the refrigerator to be used when needed.
3.In case the preparation becomes thicker, after cooling, to your liking, you can add cold milk to dilute it on the need basis.
4. If, at any stage, while cooking, you feel it's getting too thick then add little water.
5. You can use other fruits also like plums, berries etc.
Enjoy this simple yet beautiful yummy pearl pudding while fasting or without fasting.
Happy Feasting while Fasting…..
I hope you have liked this recipe for Sago mango Pudding and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.
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Have a Good day…