Vegan Mango Sago (Dairy Free)
This vegan mango sago is a lighter version of a popular Asian dessert made with tapioca pearls, fresh fruit, coconut jelly, and dairy free milk. It’s refreshing, creamy, and not too sweet!
What is Vegan Mango Sago?
Mango sago is a popular dessert throughout Asia in countries such as Hong Kong, the Philippines, and more.
It is a tropical treat that combines the natural sweetness of ripe mangos with the delicate chewy texture of sago tapioca pearls in a creamy base.
This dessert is enjoyed cold and super refreshing on a hot day.
It is typically made with coconut milk, evaporated milk, and/or condensed milk.
However, the recipe I’m sharing here is for vegan mango sago.
This lighter version is the perfect dessert that’s not too sweet and is made with plant-based milk, making it vegan-friendly and dairy free.
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Vegan Mango Sago Ingredients
Before you begin making vegan mango sago, you’ll need to gather the following ingredients:
- Sago: Sago are small clear tapioca pearls made from the starch of palm and adds a chewy texture.
- Mango: You can use any variety of mango you like. I love the sweetness of ripe ataulfo mangos.
- Coconut Jelly: Also known as nata de coco, you can find it at Asian grocery stores like H Mart or 99 Ranch.
- Milk: For this recipe I am using almond and coconut milk so that it is vegan and dairy free. I recommend using the ones labeled “original” which comes lightly sweetened for the perfect amount of sweetness. Use canned coconut milk for a richer creamier taste or carton coconut milk for a lighter taste.
- Substitute: You can use your favorite dairy milk substitute like soy, oat, nut milk, etc. If you want the dessert to be even less sweet, use the unsweetened variety.
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How to Make Vegan Mango Sago
Vegan mango sago is such an easy dessert to make at home and is also perfect for sharing.
This recipe only requires 5 ingredients and 20 minutes to make.
It’s light, refreshing, creamy, and will satisfy your sweet tooth without being overly sweet.
Best of all it is a dairy free dessert perfect for those with a lactose intolerance and also vegetarian- and vegan-friendly.
However, it’s so delicious that everyone will enjoy it regardless of their dietary restrictions!
I’ll walk you through this vegan mango sago recipe step-by-step so you can easily make it at home.
As always, there is a video tutorial and recipe card at the end that you to print, pin to Pinterest, or save for later!
Step 1: Cook Sago Tapioca Pearls
Begin by bringing a pot of water to a rolling boil.
I am using a 3 quart Caraway sauce pan.
Once the water is boiling, add in the sago or small tapioca pearls.
Let it cook for about 10 to 15 minutes until it turns from white to translucent, see picture below.
Turn off the stove and remove pot from the heat.
Avoid overcooking as that will cause the sago to become mushy.
Then using a strainer, drain the tapioca pearls and rinse under cool water.
Shake off any excess water.
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Step 2: Combine Ingredients
Before you combine everything, prepare the remaining ingredients.
First, peel off the skin on fresh ripe mangos, remove the seeds, and cut into cubes.
Next prep the coconut jelly or nata de coco.
Nata de coco typically comes in a jar with syrup.
However, I don’t like mango sago to be too sweet so I drain and discard the syrup.
If you prefer sweeter desserts, you can keep the syrup to add later on based on your taste.
Once all the ingredients are prepped, grab a large bowl and combine the cooked tapioca pearls, mango cubes, coconut jelly, almond milk, and coconut milk.
Step 3: Taste Test & Adjust
After you combine all the ingredients, give it a good mix so everything is evenly incorporated.
Then taste test and adjust to your liking:
- Consistency: add more milk if you want it more liquid or less if you want more texture
- More Sweet: add the nata de coco syrup, sugar, or sugar substitute if you want it sweeter
- Less Sweet: use unsweetened milk if you want it less sweet
- Richness: use full-fat coconut milk or coconut cream if you want it to be creamier
Step 4: Serve & Enjoy!
Lastly, it’s time to dig in!
This vegan mango sago is best enjoyed cold.
If you want to enjoy this quickly, add ice before serving.
However, if you have more time, refrigerate until it is nice and cold.
I prefer to refrigerate because the ice won’t melt and dilute the dessert over time.
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Vegan Mango Sago Leftovers & Storage
This vegan mango sago recipe makes about 4 servings and is great as leftovers.
Place any leftover into a sealed container and store it in the fridge for up to 3 days.
When you’re ready to eat, simply scoop out the amount you want, and enjoy straight from the fridge!
More Asian Desserts to Try:
If you like vegan mango sago, here are some more Asian dessert recipes that you should try!
These are all vegetarian but easily modifiable to make it vegan-friendly as well.
Save This Vegan Mango Sago Recipe!
I hope this step-by-step tutorial for how to make vegan mango sago is helpful and that you try to make this yummy dessert at home!
This 20-minute dessert is so simple to make and only requires 5 ingredients.
Be sure to save this recipe and share with your family and friends
If you try it, then please leave a rating and comment below. I’d love to know what you think!
Did you make this recipe? I would love to see! Tag me on Instagram @feedmi_ or TikTok @feedmi
Vegan Mango Sago (Dairy Free)
Ingredients
- 1 cup small tapioca pearls (sago)
- 2 mangos, cubed
- 24 oz coconut jelly (nata de coco)
- 1 cup almond milk
- 1 cup coconut milk
Instructions
- Bring a pot of water to a boil. Then add the sago or small tapioca pearls and cook for about 10-15 minutes until they are translucent. Using a strainer, drain and rinse under water.
- In a large bowl, combine the cooked tapioca, mango cubes, coconut jelly (without the syrup), almond milk, and coconut milk.
- Mix well, taste test, and adjust to your liking.
- Add ice or refrigerate, serve cold, and enjoy!
