Matcha Mango Coconut Sago Pudding
Looking for a refreshing, creamy dessert that hits all the right notes?
This Matcha Mango Coconut Sago Pudding is a tropical-meets-tea dream, combining earthy matcha, sweet mango, and rich coconut milk into a chilled pudding that’s as pretty as it is delicious.
It's perfect for summer get-togethers, post-dinner treats, or when you just need a little self-care moment in dessert form.
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About this recipe
What Is Sago Pudding?
Sago pudding is a beloved dessert across many parts of Asia, especially Southeast Asia and China, known for its silky texture and subtle sweetness.
Made from tapioca pearls, sago creates a gently chewy, jelly-like base that’s perfect for soaking up creamy or fruity flavours.
It’s often served cold and paired with coconut milk, palm sugar syrup, pandan, or tropical fruits like mango and lychee.
What makes this version extra special is the earthy kick of matcha, which adds depth and balances the richness of the coconut milk and the sweetness of mango.
It’s a playful, refreshing twist on a traditional classic - light, cooling, and totally moreish.
What’s the Difference Between Sago and Boba?
Sago and boba are both made from tapioca, but sago pearls are smaller and white, while boba (used in bubble tea) is usually larger, black, and sweetened.
Sago has a more neutral flavour and softer texture, making it perfect for puddings like this one.
Why You’ll Love This Recipe
- Refreshing & creamy – It’s chilled, creamy, and packed with tropical flavour.
- Naturally gluten-free – Sago is made from tapioca, making this dessert naturally gluten-free.
- No baking required – Just cook your sago, stir, chill, and serve.
- Great for prepping ahead – It keeps well in the fridge and tastes even better the next day.
- Balanced sweetness – The subtle matcha and agave combo keeps it from being overly sugary.
Ingredients
- 150g tapioca sago pearls
- 1.5 litres water (for boiling the sago)
- 200ml coconut milk
- 200ml evaporated milk
- 1 tbsp matcha powder
- 1 tbsp agave syrup (or to taste)
- 2 large ripe mangoes, diced
- Optional: chopped strawberries, for topping
Pair it with
Instructions
1. Cook the sago
Bring 1.5 litres of water to a boil. Add sago pearls and stir continuously to prevent clumping.
Cook for about 10–12 minutes until the sago turns mostly translucent, with only tiny white dots in the centre.
Turn off the heat, cover the pot, and let it sit for another 5 minutes to finish cooking.
2. Rinse and cool
Pour the cooked sago into a fine sieve and rinse under cold water to remove excess starch. Set aside to cool.
3. Make the matcha coconut base
In a large bowl, whisk together coconut milk, evaporated milk, matcha powder, and agave until smooth and evenly coloured. Taste and adjust sweetness if needed.
4. Combine
Add the cooled sago to the matcha coconut mixture and stir well to distribute evenly. Chill in the fridge for at least 1 hour before serving.
5. Serve
Spoon into bowls or glasses and top generously with fresh mango chunks. Garnish with strawberries if you’re feeling fancy.
Tips for the Best Sago Pudding
- Don’t overcook the sago – They should be chewy, not mushy. Watch closely while boiling.
- Whisk your matcha well – Use a small sieve or whisk to avoid clumps.
- Want it vegan? – Swap evaporated milk for oat or soy milk.
- Chill time is key – Letting it sit for at least an hour helps the flavours meld and the sago soak up the creamy base.
FAQ
1. Can I make this ahead of time?
Absolutely! Store it in an airtight container in the fridge for up to 2 days. Just give it a good stir before serving.
2. Can I freeze this?
Freezing isn't recommended — the texture of the sago can become weirdly grainy when thawed.
3. What can I use instead of agave?
Honey, maple syrup, or even simple syrup will work! Adjust to taste depending on your preferred sweetness.
4. Can I use canned mango?
Yes, though fresh mango gives the best texture and flavour. If using canned, drain well before topping.
Video demonstration
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