Mango Sago
Ingredients
- 1/2 cup small-sized uncooked tapioca ((about 60g))
- 3 ripe mangos ((about 1 kg))
- 200 ml unsweetened coconut milk ((1/2 of a 13.5 oz. can))
- 60 ml sweetened condensed milk ((1/4 cup, or more to taste if you like it sweeter))
- 1/2 teaspoon vanilla extract
Directions
- 1
In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don’t add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they’re fully cooked.
- 2
When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
- 3
Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
- 4
In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
- 5
When you’re ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.