Mango Sago Dessert (Print Version)
# Ingredients:
→ Base
01 -
1 cup mini white tapioca pearls (sago), uncooked
02 -
3 ripe yellow mangoes (Ataulfo variety preferred)
03 -
1 (13.5 ounce) can coconut milk (about 1.5 cups)
04 -
2-3 tablespoons sweetened condensed milk (to taste)
# Instructions:
01 -
Boil water, add tapioca pearls, and cook on medium-low for 15-20 minutes until mostly translucent. Rest in hot water 15-20 minutes more until fully clear.
02 -
Rinse cooked pearls under cold water and drain in fine mesh sieve.
03 -
Remove mango flesh from pits. Reserve 1/4 cup diced for topping.
04 -
Blend remaining mango, coconut milk, and condensed milk until smooth. Add ice cubes if desired.
05 -
Divide mango mixture into bowls, stir in tapioca pearls, and top with diced mango.
# Notes:
01 -
Best served fresh
02 -
Keeps refrigerated up to 5 days
03 -
Can be made vegan by replacing condensed milk with sugar