Mango Sago
Serves 4-5 people. Please note that the recipe sweetness may vary with mango harvest season in your area.
Ingredients:
4 Carabao/Manila mangoes, plus some for additional topping
1/4 cup of condensed milk
200ml of coconut cream
1/2 cup of evaporated milk
3/4 cup of tapioca pearls
Instructions:
Start by bringing 5 cups of water to a rolling boil in a medium sized pot.
Add the tapioca pearls and cook for ~10-15 minutes until they’re mostly translucent. Once they’ve reached this stage, move it away from the stove and let it cool down in the pot with a lid on. We’ll return to this in a bit.
Peel and dice your mangoes - they don’t have to look nice! Cut them as small or leave them as large as you want. Add them to a blender.
Combine the rest of the ingredients to the blender - 1/4 cup condensed milk, 200ml coconut cream, and 1/2 cup evaporated milk. Blend this until it’s all combined. Leave as many or as little bits in there as you want. * Pour this mango mix into a large bowl and stick it in the fridge to chill for at least 4 hours.
Return to your tapioca pearls. Strain them from the liquid they’ve been sitting in, and rinse it well under cold water.
When ready to serve, combine the tapioca pearls and mango mix together. Serve this over crushed ice if you’d like to thin out the mixture a bit. Top with additional cubes of mango before serving.
Notes:
*: At this point, do a taste test. Is it as sweet as you want it to be? If not, add your sweetener of choice. If the consistency isn’t what you’d like (i.e. too thick), hold off here before adding any water/ice! You don’t want to thin it out too much. Added water might cause separation when it chills in the fridge.
This is your dessert - I’m just here to share how I like it. Drop a note through my contact page if you have any questions or suggestions, and please tag me if you end up using this recipe!