Mango Sago
Mango Sago is a quick, refreshing dessert with juicy mango chunks and a coconut milk tapioca pudding.
Equipment
- pot
- blender
- bowl
Ingredients
Tapioca and Milk Mixture
- 0.5 cup small-sized uncooked tapioca (about 60g)
- 200 ml unsweetened coconut milk (½ of a 13.5 oz. can)
- 60 ml sweetened condensed milk (¼ cup, or more to taste)
- 0.5 teaspoon vanilla extract
Mango
- 3 ripe mangos (about 1 kg)
Instructions
Cooking Tapioca
- In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca and stir, bringing it to a boil again. Simmer for 20 minutes until fully cooked, then let sit for another 10 minutes if needed.
- When the tapioca is cooked, drain, rinse in cold water, and soak in a bowl of cold water. Set aside.
Preparing Mango Mixture
- Peel and trim the mangos, reserving a handful of chunks for topping. Blend the remaining mango with coconut milk, condensed milk, and vanilla extract until smooth. Chill for at least an hour if desired.
Serving
- When ready to serve, drain the cooked tapioca and mix it with the chilled mango mixture. Scoop into bowls and top with reserved mango chunks.
Nutrition
Serving: 1servingCalories: 326kcalCarbohydrates: 51gProtein: 4gFat: 14gSaturated Fat: 12gCholesterol: 5mgSodium: 28mgPotassium: 448mgFiber: 4gSugar: 32gVitamin A: 1720IUVitamin C: 58mgCalcium: 71mgIron: 1mg
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