Creamy Asian Mango Sago (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup mini white tapioca pearls (sago), uncooked
02 -
3 ripe yellow mangoes (Ataulfo mangos recommended)
03 -
1 can (13.5 oz/1.5 cups) coconut milk
04 -
2-3 tablespoons sweetened condensed milk, to taste
# Instructions:
01 -
Bring 6 cups water to boil in a medium saucepan over medium-high heat. Add tapioca pearls, reduce heat to medium-low, and cook 15-20 minutes, stirring occasionally to prevent sticking. The pearls will become mostly translucent with tiny white centers.
02 -
Turn off heat and let pearls rest in hot water for 15-20 minutes until completely transparent. Rinse under cold running water and drain in a fine mesh sieve. Set aside.
03 -
Cut mangoes in half around the pit. Scoop out flesh with a large spoon. Reserve 1/4 cup (about half a mango) and dice for topping.
04 -
Combine remaining mango, coconut milk, and condensed milk in a blender. Add 3-4 ice cubes if serving cold. Blend until smooth, about 1-2 minutes.
05 -
Divide mango mixture between serving bowls. Stir in cooked tapioca pearls and top with reserved diced mango.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 5 days
02 -
For vegan version, replace sweetened condensed milk with sugar to taste