Mango Coconut Sago Pudding with Toasted Sesame
Silky sago pearls cooked in creamy coconut milk, topped with fresh mango cubes and toasted sesame seeds for a tropical dessert experience. This asian-inspired desserts (gluten free) ready in about 35 minutes layers small tapioca pearls (sago), water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup small tapioca pearls (sago)
- 4 cups water
- 2 cups coconut milk
- 1/3 cup granulated sugar
- 1 large, peeled and diced ripe mango
- 2 tbsp toasted sesame seeds
Instructions
- Step 1: Bring 4 cups water to a boil in a medium saucepan. Slowly add 1/2 cup small tapioca pearls while stirring gently to prevent clumping.
- Step 2: Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until pearls turn translucent with a small white dot in the center.
- Step 3: Drain tapioca pearls and rinse under cold water to stop cooking.
- Step 4: Return pearls to saucepan and stir in 2 cups coconut milk and 1/3 cup granulated sugar. Cook over low heat for 5 minutes, stirring gently until sugar dissolves and pudding thickens slightly.
- Step 5: Remove from heat and let pudding cool to room temperature.
- Step 6: Spoon pudding into serving bowls and top each with 1/6 of 1 large diced ripe mango.
- Step 7: Sprinkle 2 tbsp toasted sesame seeds evenly over the mango for a nutty crunch before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango Coconut Sago Pudding with Toasted Sesame take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mango Coconut Sago Pudding with Toasted Sesame?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mango Coconut Sago Pudding with Toasted Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango Coconut Sago Pudding with Toasted Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango Coconut Sago Pudding with Toasted Sesame gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
