Creamy Mango Sago (Print Version)
# Ingredients:
→ Main Components
01 -
3 yellow Ataulfo mangos, ripe and sweet
02 -
1 cup tiny, uncooked white tapioca pearls (sago)
03 -
1 can of coconut milk (about 13.5 oz or 1.5 cups)
04 -
2-3 tablespoons of sweetened condensed milk, adjust to your liking
# Instructions:
01 -
Heat 6 cups of water in a medium pot over medium-high until boiling. Toss in the tapioca pearls and lower the heat to medium-low. Stir once in a while so they don’t stick and let them cook for 15–20 minutes. By then, most pearls will turn translucent, leaving just tiny white spots in the middle.
02 -
Switch off the heat and let the pearls sit in the hot water for another 15–20 minutes until they're fully clear. Run cold water over them and drain using a fine mesh sieve. Leave them aside.
03 -
Slice the mango along the side of the pit. Use a big spoon to scoop out the flesh. Dice 1/4 cup (around half a mango) and save it for topping.
04 -
Put the rest of the mango, coconut milk, and condensed milk in a blender. Drop in 3 or 4 ice cubes if you prefer it chilled. Blend everything together for about 1–2 minutes, or until smooth.
05 -
Spoon the mango blend evenly into serving bowls. Mix in those cooked tapioca pearls, then finish by sprinkling the diced mango on top.
# Notes:
01 -
Store in the fridge inside a sealed container for up to five days
02 -
Use sugar instead of condensed milk to make it vegan