Mango Pudding without Sago | IDDSI Level 4 Summer Dessert

IDDSI Level 4 (Pureed) | 20 minutes (plus 2 hours chilling) | Easy

Hong Kong’s classic mango sago dessert (楊枝甘露) combines fresh mango, pomelo and tapioca pearls into a chilled summer bowl beloved across generations. However, sago pearls are round, slippery solids that pose a serious choking hazard for people with dysphagia at any IDDSI level. This adapted version preserves everything that makes the dessert special — the vibrant mango flavour, the cool silky texture, the summery fragrance — while removing the sago entirely and setting the mango purée at IDDSI Level 4 using a calibrated amount of gelatine.

Ingredients (4 servings)

Main:

• 350g ripe mango flesh (Philippine carabao mango or Taiwanese mango preferred — low fibre, high sweetness)
• 100ml coconut milk (or full-fat dairy milk)
• 30g caster sugar (adjust to mango sweetness)
• 6g gelatine sheets (approximately 3 standard sheets) or 6g gelatine powder
• 50ml cold water (to bloom gelatine)
• 50ml freshly squeezed orange juice (optional — adds brightness)

Method

1. Soak gelatine sheets in cold water for 5 minutes until fully softened. If using gelatine powder, sprinkle over 50ml cold water and allow to bloom for 5 minutes.
2. Place mango flesh in a blender and blend on high speed for 60 seconds until completely smooth. Pass through a fine sieve to remove all fibrous strands — do not skip this step.
3. Pour mango purée into a small saucepan; add caster sugar and orange juice (if using). Heat gently over low heat, stirring continuously, until the sugar dissolves and the mixture reaches approximately 60°C. Do not allow to boil.
4. Squeeze excess water from gelatine sheets and add to the warm mango mixture; stir until fully dissolved. If using gelatine powder, add the bloomed gel and stir to combine.
5. Add the coconut milk and stir gently.
6. Pass through a fine sieve once more to ensure a completely uniform, fibre-free texture.
7. Pour into individual cups or moulds. Allow to cool, then cover with cling film and refrigerate for at least 2 hours until set.
8. Remove from the refrigerator just before serving. Serve directly in the cup.

Texture Test

Fork pressure test: Passes Level 4 — the chilled pudding collapses under gentle spoon pressure and flows slowly; it does not spring back or hold a rigid shape. If the pudding is too firm (bouncy), reduce gelatine by 1–2g in the next batch. If it fails to set, increase by 1g.

Safety Notes

⚠️ Never add sago or tapioca pearls — traditional sago pearls are IDDSI Level 6 solids. They are a choking hazard for all dysphagia levels and must be completely omitted. There is no safe textured substitute.

⚠️ Mango fibre — always strain through a fine sieve after blending. Varieties with high fibre content (e.g., Thai mango) may need double straining.

⚠️ Coconut allergy — substitute full-fat dairy milk or oat milk without any change to texture or method.

Sourcing in Hong Kong

• Ripe mango: Wet market fruit stalls and supermarkets; Philippine carabao mango (呂宋芒) peaks May–August — best sweetness and lowest fibre content
• Coconut milk: Canned section at PARKnSHOP and Wellcome; full-fat versions give a creamier result
• Gelatine sheets: Baking sections at major supermarkets; specialist baking shops also carry both sheets and powder

Nutrition

Approximately 150 kcal per serving (about 120ml), 20g carbohydrate, 2g protein, 6g fat. Mango provides exceptional levels of vitamin C and vitamin A (as beta-carotene), supporting immune function and skin health. Coconut milk adds medium-chain fatty acids that are easily digested. The natural sweetness of ripe mango allows sugar addition to be minimised.

Cultural Note

Mango sago (楊枝甘露, literally “sweet dew from the willow branch”) is one of Hong Kong’s most iconic summer desserts, originating in the restaurant kitchens of the 1980s and now found everywhere from dim sum houses to convenience store cups. By removing the sago — the one component that makes the original unsafe for dysphagia diets — this recipe allows elderly residents to reconnect with a deeply familiar summer pleasure, on their own terms.