Mango Sago
User Reviews
5
Mango Sago
Description
Mango Sago involves boiling small tapioca pearls until they turn fully translucent, indicating thorough cooking. After cooking, the pearls are rinsed and soaked in cold water to cool them and prevent clumping. Ripe mangoes are peeled and divided, with some chunks reserved for garnish and the rest blended with coconut milk, sweetened condensed milk, and vanilla extract to create a smooth, creamy liquid base.
The cooked tapioca pearls are combined with the chilled mango mixture just before serving. The dessert balances the chewy, slightly bouncy texture of the tapioca with the silky mango and coconut cream base, finishing with a sweet and slightly fragrant vanilla note.
Chilling the mango mixture before adding the tapioca enhances the cold refreshing quality of the dessert, making it suitable for warm weather or as a light, fruity sweet treat.
Ingredients
- 1/2 cup tapioca about 60g, small-sized, uncooked
- 3 Mango about 1 kg, ripe
- 200 ml coconut milk 1/2 of a 13.5 oz. can, unsweetened
- 60 ml sweetened condensed milk (1/4 cup, or more to taste if you like it sweeter)
- 1/2 teaspoon vanilla extract
Instructions
- 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 20 minutes, or until the tapioca is completely transparent, which means they’re fully cooked. If after 20 minutes, the tapioca balls still have a white center, turn off the heat, cover, and let the tapioca sit in the hot water for another 10 minutes.
- When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 5mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 58mg | 64% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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