Vegan mango sago is a delicious and refreshing Asian treat that’s perfect for summer! It’s filled with creamy, sweet, and filled with fresh mango! This mango tapioca pudding so easy to make, you won’t want to miss out on this.
What I love about vegan mango sago is that it’s a nod to some of the Filipino recipes that I love, like taho or bilo-bilo. They are all delicious desserts and they all use mini tapioca pearls! It’s basically a vegan mango tapioca pudding.
Although this recipe isn’t a Filipino recipe, I feel like it could be. Mango is the Philippine’s national fruit. If you haven’t tried a Filipino mango before, you are certainly missing out. It’s so different from any mangoes I’ve had here in the U.S.
But, this vegan mango sago gives tropical vibes, and it's creamy and delicious. It doesn’t have a ton of cooking involved and it comes together in minutes! So, if you love mango and easy desserts, give this recipe a shot!
✨Why You’ll Love This Recipe
- This vegan mango tapioca pudding is extremely easy to make.
- It only requires 5 ingredients!
- Perfect for the summer.
✏️Ingredient Notes
- Ripe mango - I love using champagne and ataulfo mangoes. It's perfect for vegan mango float too! They are sweet and tangy, very close to Philippine mangoes, but use any mangoes you can find.
- Dry mini tapioca pearls - There are several kinds of tapioca, you’re looking for mini pearl tapioca. My favorite brand to use is Three Deer. You can also find this at your local Asian market.
- Vegan evaporated milk - A dairy-free version of the original. It will give this mango sago recipe its rich and creamy texture.
- Vegan condensed milk - Adds to the creamy texture and also gives this recipe its sweetness.
- Nata de Coco - Not usually found in normal mango sago, but I find it adds a little bit more flavor and texture!
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- Can’t find dairy-free evaporated milk? Substitute it with canned coconut milk.
- If you want a refined sugar-free version, swap the vegan condensed milk for agave or maple syrup. Adjust the sweetness to your liking.
- You can add various fruits! I like to add bananas as it compliments the mango.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Vegan Mango Sago
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Peel and cube the mangoes into bite-size pieces.
Step 2: Cook the tapioca pearls according to the packaged instructions. Drain from the water, and soak the cooked tapioca pearls in cold water while you do the next steps.
Step 3: In a blender, combine ¼ of the cubed mangoes, evaporated milk, and condensed milk until smooth.
Step 4: Drain the tapioca pearls and add them to a mixing bowl. Then combine with the mango cream mixture. At this point, you can either add the cubed mangoes and nata de coco and mix them in a large bowl, or make it look pretty and layer it in a cup.
⭐Expert Baking Tips
- Try multitasking! While your tapioca cooks, chop up your mangoes and blend the ingredients for the cream. You can set all those aside while you wait!
- Make this mango sago recipe ahead of time. It needs time to chill in the fridge, so if you plan to make it for a party, make it a day ahead.
💭Common Questions
Yes! Swap out the evaporated milk for canned coconut milk, and the condensed milk for agave. Keep in mind, that you won’t be using the same amount of sweetener as the condensed milk. Start out with 2 tablespoons and adjust as you go.
Yes! You can add other fruits, coconut flakes, or nata de coco.
🥣Storage & Reheating
- Storing
Store this vegan mango sago in the fridge for up to 4 days in an airtight container.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Mango Sago
Equipment
- Medium saucepan
- Sieve
- Blender
- Mixing bowl
- Spatula
- Measuring spoons
- Serving cups
Ingredients
- 520 grams Ripe mango
- 4 cups Water
- 100 grams Dry mini tapioca pearls
- 240 grams Vegan evaporated milk (or full-fat coconut milk)
- 80 grams Vegan sweetened condensed milk (adjust the sweetness to your preference)
- 120 grams Nata de Coco (optional)
Instructions
- Peel and cube the mangoes into bite-size pieces.
- Cook the tapioca pearls according to the packaged instructions. Drain from the water, and soak the cooked tapioca pearls in cold water while you do the next steps.
- In a blender, combine ¼ of the cubed mangoes, vegan evaporated milk, and vegan condensed milk until smooth.
- Drain the tapioca pearls and add it to a mixing bowl. Then combine with the mango cream mixture. At this point, you can either add the cubed mangoes and nata de coco and mix it or make it look pretty and layer it in a cup.
Notes
- Can’t find dairy-free evaporated milk? Substitute it with canned coconut milk.
- If you want a refined sugar-free version, swap the vegan condensed milk for agave or maple syrup. Adjust the sweetness to your liking.
- Feel free to add other fruits or toppings, like coconut flakes.
- Pro tip: While your tapioca cooks, chop up your mangoes and blend the ingredients for the cream. You can set all of those aside while you wait!
- Another pro tip: Make this mango sago recipe ahead of time. It needs time to chill in the fridge, so if you plan to make it for a party, make it a day ahead.
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