Mangoes are one of my favorite fruits.
They’re small, juicy, sweet, and have a unique flavor that makes them hard to resist.
In fact, they’ve been around since ancient times when Egyptians used them as medicine and food.
Today, we use mangos to create many different dishes.
One of these is mango sago.
Let me start by saying this isn’t your typical sago dish because it uses fresh mango instead of the usual sago starch.
If you don’t like mango, then feel free to substitute any other fruit or vegetable such as banana, pineapple, papaya, etc.
You can also add some nuts if you want an extra crunch.
What Is A Mango Sago Recipe?
Mango sago is a popular dessert in Indonesia where it’s called gula melaka (mixed sugar).
It consists of shredded mango mixed with coconut cream and palm sugar.
The texture resembles regular sago but has more sweetness than its counterpart.
This dessert is usually served on special occasions such as birthday parties, weddings, and holidays.
Because it’s so easy to prepare, it’s often prepared for guests before dinner to be enjoyed while eating.
Here’s how you can prepare a basic mango sago recipe:
- First, shred 4-5 ripe mangos using a blender or sharp knife.
- Combine the shredded mangoes with water and cook over medium heat until soft.
- Add 2 cups of coconut cream into the mixture and stir well.
- Once the mixture becomes thick, add 3 tablespoons of palm sugar and mix well.
- Serve hot or cold.
Preparing the coconut cream
Coconut cream is also known as creamed coconut and can be found at most supermarkets and Asian grocery stores.
Coconut cream is very versatile and can be used in desserts or savory dishes.
For example, you can serve it plain or top it with chocolate sauce, vanilla ice cream, whipped cream, caramelized bananas, etc.
To get rid of excess liquid from canned coconut cream, place the lid on top of the container and turn upside down for about 5 minutes.
Then, gently shake the container to remove all the remaining liquid.
If you need to thicken up the coconut cream, just follow our guide on how to make homemade coconut cream here.
Adding the palm sugar
You can buy ready-made palm sugar which comes in granulated form.
However, there’s no need to purchase it especially if you already have some in storage.
Simply combine 1/4 cup of granulated palm sugar with the coconut cream and mix well.
Add another tablespoon of palm sugar if needed.
How Do You Make Mango Sago?
You will need:
- 1 cup of water
- ¾-inch knob ginger (grated)
- 3 cups of cooked sago
- ½ cup of sugar
- 4 ripe mangos
Step 1.
Bring ½ cup of water to boil on medium heat.
Add the chopped ginger into the boiling water and let simmer for 3 minutes until the liquid reduces slightly.
Step 2.
Once the ginger has simmered well, remove from stovetop and set aside to cool down.
Step 3.
Put all three cups of cooked sago onto a plate and mix with half cup of sugar.
Then pour the cooled ginger water over the mixture.
Step 4.
Mash the mangos using a fork and put the pulp into the mixture.
Mix everything together and serve immediately.
This would be best served warm but not hot!
What Are The Ingredients In Mango Sago?
Here’s what you need for making mango sago:
- 1 cup of cooked sago
- 3 cups of ripe mango chunks (about 2 mangoes)
- 4 tablespoons of honey
- ¼ teaspoon of salt
- ½ tablespoon of coconut oil
- 1/8th cup of water
First, cook the sago according to the instructions on the package.
Once done, let it cool slightly before adding all the remaining ingredients except the coconut oil and water into a blender.
Then blend everything together until smooth.
Add the coconut oil last so that it melts into the mixture while blending.
Pour the finished mango sago into serving bowls and serve immediately.
To keep it warm, put it under the broiler for a few minutes while still hot.
Is Mango Sago Healthy?
The answer to this question depends on how much sugar you put into your meal.
The more sugar you add, the healthier it will be.
However, there are ways to make mango sago even healthier.
- Use low-fat milk instead of regular whole milk.
- Try using unsweetened coconut flakes instead of granulated sugar.
- Cut down on the amount of sugar you put in your meal so you won’t get sick from eating too many carbs.
How to prepare mango sago
Mango sago is very easy to make.
All you need is ripe mango, sago, water, vanilla extract, and milk (or another dairy alternative).
Here are the steps for preparing mango sago:
- Peel and pit the mangoes.
- Put the peeled mango flesh in a blender along with the rest of the ingredients except for the sago.
- Blend until smooth.
- Add additional water if needed.
- Add the sago to the blended mixture and stir well.
- Pour the mixture onto a plate lined with parchment paper.
- Let cool completely before serving.
Serving suggestions and tips
Here are some suggestions for serving mango sago.
- Serve mango sago with whipped cream and strawberries for a light dessert.
- You can serve mango sago warm or cold.
- It tastes best chilled but not frozen.
- For those who love chocolate desserts, try topping mango sago with dark chocolate chips.
- If you prefer savory meals, mix mango sago with cottage cheese, yogurt, or ricotta cheese.
What Are The Benefits Of Mango Sago?
I decided to make mango sago for two reasons: 1) I love the combination of mango and sago 2) It was time to try something new and exciting in terms of desserts.
As far as health goes, there aren’t too many studies on the effects of consuming sago but most people agree that it has no negative effect whatsoever.
The problem arises when the sago is cooked at high temperatures which can cause browning and loss of nutrients.
Since mango sago doesn’t go through this process, it retains all of its nutritional value.
Can be used as a base for smoothies
The beauty about using mango sago as a base for smoothie bowls is that you get all of the goodness from the fruit while adding protein from oats and fiber from the sago.
This means that mango sago adds both nutrition and texture to your meal without changing the consistency.
It’s also easy to make – just place everything into a blender and blend until creamy!
Perfect snack
This mango sago recipe is ideal for making up quick snacks for breakfast, lunch or dinner.
Just grab a spoonful (or more!) and enjoy!
How Does Mango Sago Taste?
I love how creamy and smooth the mango sago tastes! The natural sweetness of the mango shines through in every bite.
The texture is silky and light while still having enough body to hold its shape well.
It has just the right amount of acidity from the lime juice which gives it a tangy flavor.
I think the combination of sweet mango and tart lime really works well together.
If you prefer more heat, you can always drizzle on some Sriracha sauce for added kick.
It will enhance the flavor nicely without overpowering the delicate flavors of the mango and lime.
Another great thing about mango sago is how versatile it is.
With so much variety in ingredients, you can customize it however you want.
For example, if you want to spice it up, try adding cinnamon sticks, cardamom pods, cloves, nutmeg, allspice, star anise, ginger, black pepper, coriander seeds, cumin seed, turmeric powder, red chili flakes, chili paste, or even curry leaves (optional).
You can also change the base liquid – water, coconut milk, almond milk, soy milk, rice milk, or even unsweetened vanilla yogurt.
Or maybe you would like to add something savory such as mushrooms or shrimp.
This way, you can give the mango sago a new twist depending on what you have available at home.
Is Mango Sago Easy To Make?
If you haven’t tried making mango sago before, then I am here to tell you that it’s super simple!
The only thing you need to do is grate the mango and boil it until soft enough for blending in a blender.
Once done, pour the mixture into a bowl and mix well with the sago to form a thick paste.
This will take just minutes depending on how fast your blender works.
Next, transfer the paste to a container and refrigerate overnight so the flavors can develop.
You might be wondering about the texture of mango sago.
It has a similar consistency to mashed potatoes but without all of the fat.
That said, there is no way you could eat too much of this delicacy considering its low calorie count (only 80 calories per half cup).
The next time you find yourself craving something sweet at night, try out this tasty treat which is sure to give you the same satisfaction as eating ice cream or cakes.
What Is The Best Mango Sago Recipe?
This recipe comes from The Food Network Asia website where it was created by chef Poh Ling Yeo in Singapore.
It has become popular among those who love Asian desserts.
The main ingredients for this recipe include mango pulp (or mango puree), sugar, egg yolk, condensed milk, evaporated milk, vanilla extract, cornstarch, coconut cream, and pandan leaves.
Pandan leaves are native to Southeast Asian countries including Indonesia, Malaysia, Philippines, Thailand, and Vietnam.
This ingredient adds a distinctive aroma and taste to the finished product.
You will need a blender to prepare this recipe.
If you do not own one, you can rent one through places like Home Depot or Amazon.
Here’s how to blend up mango sago using a regular blender.
- Put all the ingredients into a bowl.
- Use tongs to place everything inside the blender container.
- Secure the lid on top.
- Blend until smooth.
- Pour the contents back into the mixing bowl.
- Make sure there are no lumps left.
- Use a spatula to flatten out the mixture so it forms a thin layer across the surface of the bowl.
- Place plastic wrap over the mixture and refrigerate overnight to let it set.
- When ready to serve, remove the plastic wrap and cut the mango sago into bite-sized pieces.
Step 1: Add condensed milk and vanilla
To ensure a nice creamy texture, condense milk must be added first.
To do this, combine 2 tablespoons of condensed milk with 5 teaspoons of warm water in a glass measuring cup.
Stir well to dissolve the condensed milk completely.
Add the condensed milk mixture to the rest of the ingredients.
Whisk thoroughly to mix well.
Step 2: Separate eggs and beat whites
Separate the 4 large eggs into two bowls.
Once separated, whisk the whites until stiff peaks form.
Set aside.
Beat the yolks until thickened and light yellow in color.
Combine both mixtures together and continue beating until combined.
Step 3: Cook and cool
Place a wok or saucepan filled with water on high heat.
When boiling point is reached, reduce the temperature to medium heat.
Pour the mixture into a metal strainer lined with muslin cloth.
Lower the strainer into the hot water.
Let the mango sago cook for about 15 minutes before removing from the pot.
Once cooked, pour into a serving plate or baking tray.
Allow to cool down before cutting into desired shapes.
Mangoes (also known as mangosteens) have become increasingly popular over time.
They’re an exotic fruit that comes from Southeast Asia where they grow abundantly.
They’ve been grown in India since ancient times.
The first evidence of them was found in the Indus Valley Civilization dated back to about 2500 BC.
It wasn’t until the 16th century AD when Europeans started planting them on their own soil.
Today, mangos are cultivated all around the world.
In fact, there are more than 500 different varieties of mangos growing across tropical areas like China, Thailand, Vietnam, Malaysia, Indonesia, Philippines, Japan, South Africa, and Brazil.
Is Mango Sago Good For You?
When it comes to health benefits, mangos contain a lot of vitamins and minerals like Vitamin C, potassium, magnesium, iron, folic acid, calcium, phosphorus, zinc, copper, manganese, riboflavin, niacin, thiamine, folate, pantothenic acid, vitamin B6, and many others.
As we mentioned before, mangos also pack a punch of antioxidants which can help fight free radicals that damage your body cells causing serious diseases such as cancer and heart disease.
Antioxidants are molecules that protect our bodies against these harmful effects by blocking or slowing down the oxidation process that occurs naturally within us.
So if mangos don’t affect your health, what does sago mean exactly? Well, “sago” is actually another name for tapioca starch.
Tapioca is a starchy root vegetable native to Central America.
It has long tubers that grow up to 1.5-3 feet tall and 2-4 inches wide.
When cooked, its roots swell and turn into gelatinous white chunks called sago.
Sago is also used as a thickening agent in recipes.
For instance, it can be added to soups and stews for extra texture and flavor.
You can use it instead of flour and rice flours in baked goods too.
Sago is usually sold pre-cooked but you can buy fresh sago at Asian grocery stores, especially those located near ethnic communities.
What Is A Mango Sago Recipe?
A mango sago recipe is a traditional dessert dish which uses fresh mangoes blended into a creamy sweetened sago pudding.
This is then served topped off with vanilla ice cream or whipped cream.
It goes without saying that this is one of the most delectable desserts you can ever make!
The process for making mango sago starts by soaking raw sago pearls in water overnight.
After that, you’ll be adding your chopped mangoes to it along with sugar, condensed milk, coconut milk, and egg yolks.
You need to cook everything together at low heat until thickened.
After that, add some vanilla extract and mix well before serving.
If you want to go extra crazy, top it up with whipped cream or ice cream.
However, if you prefer something lighter, just serve it plain.
It’s important to note that a mango sago recipe requires quite a bit of patience because cooking takes a while.
So, don’t expect to finish it in less than two hours.
How Do You Make Mango Sago?
There is a wide variety of recipes for making mango sago but most people tend to use either fresh or dried out mango pieces in this dish.
- Ingredients: 1 cup of cooked jasmine rice, 2 cups of water, ½ cup of sugar, ¼ teaspoon of salt, 3 tablespoons of vegetable oil, 4 ripe mangoes, and a pinch of saffron.
- Procedure: Cook the rice following your preferred method.
- Cut the mangoes into cubes and add it to the boiling water along with the other ingredients and cook till soft.
- Add the mixture to a bowl and mix well.
- Add some powdered cardamom and serve chilled.
- Mangoes can also be added raw to the dish instead of cooking them.
What Are The Ingredients In Mango Sago?
If you want to try out a unique and tasty dish for yourself then here is what you need to know:
- 1 cup of raw sago
- 3 cups of water
- 4-5 ripe mangos
- 6 tablespoons of sugar
- ½ teaspoon salt
- ¼ teaspoon nutmeg powder
- A pinch of cinnamon
You can either buy pre-made sago or make it at home by following these simple steps:
- Wash your hands thoroughly before handling any food items.
- Put together the required amount of sago according to the quantity of people you intend to serve.
- You can also use a measuring spoon instead.
- Add 3 cups of water into a pan and bring it to boil.
- Once boiling, add 4-5 mangos along with 6 tablespoons of sugar and ¾ teaspoon salt.
- Cook the mixture for 10 minutes while stirring regularly.
- After cooking, strain the liquid through a strainer and let cool down completely.
- Now, transfer the cooled liquid into a bowl.
- Add ½ teaspoon salt, ¼ teaspoon nutmeg powder, and 1/8 teaspoon cinnamon.
- Mix well until the spices combine evenly.
- Now, take a piece of sago and squeeze gently so that it breaks easily.
- Once broken up, put it into the liquid mixture and stir properly.
- Keep stirring until everything becomes nice and creamy.
- Serve immediately after cooling down.
Is Mango Sago Healthy?
So how is it possible for a mango to be considered healthy? Well, there are plenty of health benefits associated with eating ripe or unripe mangos.
One such benefit is its ability to boost your metabolism.
Mangoes contain high levels of fiber which helps reduce cholesterol and prevent heart disease.
Fiber also reduces blood sugar level which can lead to diabetes.
That being said, you should eat mangoes raw because they don’t retain much nutrients once cooked.
If you want to get some extra vitamin C, try adding fresh ginger into your mango sago.
Ginger contains anti-inflammatory properties and antioxidants, both of which help fight against cancer cells.
If you’re looking for something sweet, try this banana cake instead!
Ingredients:
- 1 cup sago pearls (or tapioca starch)
- ½ cups shredded coconut
- ¼ cups shredded unsweetened coconut flakes
- ⅓ cups powdered milk
- ⅔ cups ripe mango pulp
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon butter
- 4 eggs
- 6 tablespoons honey
- 1 tablespoon vanilla extract
- 1/8teaspoon nutmeg
- 1/10cup dried cranberries
- ¼ cup chopped macadamia nuts
Method:
- First, rinse out the blender jar thoroughly with hot water before filling it up with 1 ½ cups of boiling water.
- Let everything cool down completely before blending together using the blender.
- Make sure to add the ingredients one by one so as not to make any lumps.
- Once blended well, pour the mixture into a bowl and let it sit overnight at room temperature.
- This will allow the sago grains to swell and absorb all the liquid.
- The next morning, transfer the pudding into a large mixing bowl.
- Add in the dry ingredients including baking powder, salt, and powdered milk.
- Add in the wet ingredients including eggs, honey, vanilla extract, nutmeg, and dried cranberries.
- Mix everything well, then fold in the shredded unsweetened coconut flakes and grated macadamias.
- Pour the batter into a round 8 inch pan lined with parchment paper.
- Bake it at 350 degrees Fahrenheit for 30 minutes.
What Are The Benefits Of Mango Sago?
Sago is a starch extracted from certain types of plants such as palm or yam roots.
When cooked, it releases water making it soft and sticky.
And when added to a hot liquid, sago can thicken the sauce.
That’s how sago is used in desserts and other dishes.
There are many ways you can cook sago but for this post we will be focusing on one particular type of sago called “mango sago.”
This dessert is often served during special occasions or festivals because of its versatility to go well with sweet or savory foods.
You can add it to your favorite soup, stew, rice porridge, or even stir-fry.
If you try this dish at home, then you won’t regret it! Here’s what makes this dish so special:
- The sweetness of ripe mangoes is complemented by the tanginess of sago.
- It has a great balance between sourness and saltiness which gives it a unique flavor.
- You don’t need any cooking skills to prepare this dish because the preparation process takes less than 10 minutes.
How Does Mango Sago Taste?
The process for making mango sago starts by soaking raw sago starch in water for several hours or overnight.
This allows the starches inside it to release its natural sugars which then start fermenting into alcohol.
During this period, the mixture has a tangy flavor similar to that of wine grapes.
Once the fermentation is done, the next step involves adding sugar to the mix.
Sugar helps increase the sweetness level while also enhancing the overall flavor profile of the dish.
Next, you will need to add vanilla extract, cinnamon powder, nutmeg, cloves, cardamom, ginger, and salt.
As these ingredients cook together, the mixture continues to ferment.
At this point, the mixture should be left alone so that it can continue producing carbon dioxide gas.
You want to wait at least 24-48 hours before serving the mango sago because the longer it sits, the better the final product tastes.
When serving mango sago, make sure to serve it warm or hot.
If you don’t eat your mango sago right away, you may end up having trouble digesting it later if it’s too cold.
On top of that, eating cold food causes you to lose some of its nutrients due to the low temperature.
One way to avoid this problem is to heat the mango sago using a microwave oven.
Just put 1/4 cup of the mixture per plate and place it inside a microwave safe bowl.
Microwave the mango sago for one minute followed by 30 seconds increments until the entire thing has been heated through.
Alternatively, you could use an electric rice cooker instead.
Simply add the mango sago and let it cook itself without any additional intervention required.
Is Mango Sago Easy To Make?
We’ll be honest – this is one of the easiest recipes you will ever find online! All it takes is a few ingredients, some cooking skills, and patience.
You don’t need any special equipment or fancy kitchen appliances here.
You just need a pot, water, and your hands.
But let’s get to the good stuff.
What do you actually put into mango sago? Well, we’ll give you three options below.
- 1 cup of uncooked sago pearls
- 4 cups of freshly squeezed ripe mangos
- 3 cups of full-fat evaporated milk
(If you want to try something new, you could also add 2 tbsp honey)
For our third option, we recommend using fresh ripe mangos instead of canned ones.
This way, you won’t end up having to strain out the seeds later because of how juicy the fruits are.
The best thing about making mango sago is that you can adjust the amount of sugar depending on what kind of sweetness you prefer.
If you want sweet mango sago, then go ahead and use 1/2 tsp of sugar per each cup of mango juice.
On the other hand, if you want savory mango sago, you should increase the quantity by half.
As for the evaporated milk, you can always substitute it with regular cow’s milk if you feel like doing so.
What Is The Best Mango Sago Recipe?
The most common way to make a dish using mangoes is by eating it fresh or making desserts out of it.
However, there are some people who prefer to cook dishes rather than eat them raw.
If this describes you, then here is one of the best ways to prepare mango sago recipes that will surely satisfy your taste buds!
- Ingredients:
- 1 cup dried mango pieces
- ½ cup uncooked long grain white rice
- 2 cups water
- ¼ teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon cooking oil
- ⅓ cup shredded coconut
- 4 green cardamom pods, crushed
- 1 cinnamon stick, broken into small pieces
- 1 pinch saffron threads, soaked in 1/8 cup hot water
Note: Make sure to soak the saffron in its soaking liquid before adding it to the recipe.
To make mango sago, start off by washing the dried mango pieces under running water to remove any dirt that may be present.
You can also peel the skin if you want.
Next, add 2 cups of water, the salt, sugar, and oil to a pot along with the cooked rice.
Mix well so that no lumps remain.
Bring the mixture to boil and let it simmer for 15 minutes.
Afterward, stir it occasionally to prevent burning.
When the rice has absorbed enough moisture, turn off the heat.
Add the rest of the ingredients except the saffron and coconut flakes.
Stir gently to combine everything together.
Divide the mixture into two bowls.
To one bowl, add the shredded coconut and saffron threads while pouring the other bowl with the remaining contents of the mix.
Let both bowls sit undisturbed for at least 10 minutes.
Then, serve either warm or cold.
You can always use leftover mango sago to stuff a sandwich instead of bread.
Just cut it into cubes and spread it on top of cheese slices.
How Can I Make Mango Sago At Home?
Sago is a type of starch extracted from certain types of palm trees.
You can use it to prepare desserts or porridges.
Sago has an extremely high water content so it absorbs liquid quickly.
This makes it ideal for making soups, sauces, and even stews.
For this reason, we decided to feature a recipe using coconut milk instead of water.
The texture of sago depends on how long it has been stored.
When preparing your sago, choose fresh ones because old dried out ones will be hard and chewy.
As soon as you get your hands on some fresh sago, soak it overnight in warm water.
Then drain it well before adding it into your recipes.
In addition, keep in mind that the amount of water used should be equal to the volume of sago.
Adding too much water will change its consistency.
And if you want to add additional flavors to your sago, consider stirring in fruits such as strawberries or raspberries.
If you do not wish to include any other ingredients, simply combine the soaked sago with hot water and cook it slowly.
You may also add sugar depending on your taste preference.
When cooking sago, stir continuously while keeping heat low enough not to burn the grains.
Once cooked, remove it from heat and serve immediately.
Don’t forget to strain the sago before serving!
Is Mango Sago Good For You?
Mangoes contain high levels of vitamin C, fiber, potassium, copper, antioxidants, folate, and manganese.
But what does this mean for health? Is it healthy or not? Let’s take a look at the research.
How Mangoes Benefit Your Health
- Vitamin C – This nutrient helps your body fight off viral infections such as colds and flu.
- Vitamin C also contributes to skin health by protecting against sunburns.
- Fiber – Fiber can help lower cholesterol, improve digestive function, and reduce blood sugar spikes after meals.
- If you want to get some benefits out of your mango sago, make sure to include enough fiber.
- Potassium – Potassium helps maintain proper fluid balance in our cells and regulates heart rate, muscle contraction, nerve conduction, and electrolyte transport within our bodies.
- Copper – Copper helps us produce red blood cells which carry oxygen throughout our bodies so we don’t suffocate.
- This mineral also helps keep bones strong and prevents anemia.
- Antioxidants – Antioxidant properties protect our cells from damage caused by free radicals.
- Free radicals are molecules that cause cellular damage and lead to aging and disease.
- Folate – Folate helps prevent birth defects and may also reduce the risk of cancer.
- Manganese – Manganese plays key roles in bone formation and maintenance and energy metabolism.
- However, too much manganese can be toxic.
- That’s why it’s important to consume only small amounts of this mineral.
The best way to eat mango is raw.
You should avoid eating any part of the fruit if it has been exposed to heat.
Heat damages vitamins, minerals, enzymes, and other nutrients.
To ensure you’re getting the most nutrition out of your mango sago, use ripe ones.
Which Mangoes Are Best For Mango Sago Recipes?
If you’re looking to try making mango sago recipes, here are the types of mangos that work well for various recipes:
Gala – This variety grows in warm climates with hot summers.
Its flesh is pale yellow-orange in color but dark orange on its inside.
Galas are firm, flavorful, and sweet.
Criollo – These fruits are smaller and sweeter than gals.
Their flesh ranges from light green to deep purple depending on how mature the fruit is.
It’s very juicy with a nice tartness to it.
Ataulfo – Ataulfos are larger than criollos and galas.
They taste similar to other mangos except for being slightly less acidic.
They tend to turn brown quickly because of exposure to air.
Sapotillo – Sapotillos are large, oblong mangos with smooth skin, soft pulp, and a mild flavor.
They resemble tiny pineapples.
Although these fruits aren’t particularly sweet, their texture makes up for it.
Mamey – Mames are long and slender mangos that grow in the tropics.
Their flesh is white and creamy tasting.
They’re rich in Vitamin C and fiber.
Mameys are often used in desserts instead of bananas.
In addition to choosing the right type of mango, it’s also essential to choose the ripeness level.
Unripe mangos will spoil faster than fully ripened ones.
So, pick up a few fresh ones before going shopping.
Equipment
- 1 Bowl
- 1 Pot
Ingredients
- 1/2 cup tapioca
- 3 ripe mangos
- 200 ml unsweetened coconut milk
- 60 ml sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
- Bring 4 cups of water to a boil in a kettle. Mini pearl tapioca should not be added until the water has reached a full boil. Stir it, then reheat it to a boil. The tapioca is entirely cooked when it is absolutely translucent, which takes 20 minutes to achieve. Turn off the heat, cover the pot, and give the tapioca balls another 10 minutes in the hot water if they still have a white centre after 20 minutes.
- When the tapioca has finished cooking, drain it, give it a quick rinse in cold water to cool it off, then soak it in a bowl of cold water.
- Peel the mango while cutting to get rid of the pit in the middle. For topping, set aside a sizable handful of appealing bits. The remainder will be combined.
- Mango, coconut milk, condensed milk, and vanilla essence should all be put in a blender. Blend until fluid, then pour into a sizable bowl. At this point, chill the mango mixture for at least an hour before adding the tapioca if you want your dessert cold.
- Drain the cooked tapioca and stir it into the mango mixture when you’re ready to serve. Place a scoop in each bowl, then garnish with mango chunks.
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Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.