Tropical Mango Sago (Chilled Tapioca Dessert)
Ingredients
3 ripe mangos (2 pureed until smooth, 1 diced small for garnish)
½ cup small pearl tapioca (sago)
1 can (13.5 oz) full-fat coconut milk
½ cup evaporated milk or half-and-half
⅓ cup sweetened condensed milk (adjust to taste)
Water for boiling
Instructions
- Boil the Sago: Bring a large pot of water to a rolling boil. Add the small tapioca pearls and cook for 15 minutes, stirring occasionally to prevent sticking. Turn off the heat, cover the pot, and let it sit for another 15 minutes until the pearls are completely translucent.
- Rinse and Chill: Drain the cooked sago into a fine-mesh strainer and rinse thoroughly under cold running water to remove the excess starch. Transfer to a bowl.
- Create the Base: In a large mixing bowl, whisk together the fresh mango puree, coconut milk, evaporated milk, and sweetened condensed milk until completely smooth.
- Assemble: Fold the chilled, cooked sago pearls into the mango-coconut liquid.
- Chill and Serve: Cover and refrigerate for at least 2 hours. Serve in clear glass bowls topped generously with the diced fresh mango chunks.
Categories: Desserts
related
