This mango sago pudding is light, creamy, and nourishing. Tapioca pearls provide gentle, easily digestible carbohydrates to help restore energy during pregnancy and after birth. Coconut milk offers healthy fats to support milk production and satiety, while mango brings vitamin C, fibre, and beta-carotene for digestion and recovery. Collagen adds protein to support healing, along with extra benefits for skin, joints, and tissue repair. A simple, summery treat for pregnancy, postpartum, and beyond.

Ingredients

1/2 cup small tapioca pearls (sago)
2 cups water
1 x 400ml can coconut milk
1-2 tosp maple syrup or honey (adjust to taste)
1 tsp vanilla bean paste or ½ tsp vanilla bean powder
30g unflavoured collagen powder
2 ripe mangoes, diced
Pinch of sea salt
Optional: shredded coconut, to garnish

Method

1. Rinse the sago under cold water. In a medium saucepan, bring 2 cups water to a boil. Add the sago, reduce the heat to low, and simmer, stirring frequently, for 10–15 minutes or until the pearls are translucent with a small opaque center.
   Remove from heat, drain, and rinse the sago under cold water to stop cooking.
2. In a separate saucepan, whisk together the coconut milk, maple syrup (or honey), vanilla, pinch of salt, and collagen powder until smooth.
3. Gently heat the mixture over low heat, stirring occasionally, until warm but not boiling.
4. Fold the cooked sago into the warm coconut-collagen mixture. Allow to cool slightly, then fold most of the diced mango through, reserving some for topping.
5. Divide between jars or serving bowls. Serve warm or chilled, topped with the reserved mango and shredded coconut.

Notes

Store in an airtight container in the fridge for up to 2 days. To store longer, keep the mango out of the pudding and add it when serving – mango can start to ferment when stored for too long in the pudding. For a vegan option, leave out the collagen or use a vegan collagen.