Mango Sago Coconut Pearls (Print Version)
# Ingredients:
→ Tapioca pearls
01 -
240 ml mini white tapioca pearls (sago), uncooked
→ Fruit
02 -
3 ripe yellow mangoes, such as Ataulfo
→ Liquid base
03 -
400 ml coconut milk
→ Sweetener
04 -
30–45 ml sweetened condensed milk, to taste
# Instructions:
01 -
Pour 1.4 litres water into a medium saucepan and bring to a boil over medium-high heat.
02 -
Add uncooked tapioca pearls. Lower heat to medium-low and simmer for 15–20 minutes, stirring occasionally to prevent sticking. Pearls should turn mostly translucent with a small white dot remaining.
03 -
Turn off heat and let pearls sit in hot water until fully translucent, approximately 15–20 minutes.
04 -
Rinse cooked pearls thoroughly under running water to remove excess starch and cool. Drain well using a fine mesh strainer.
05 -
Halve mangoes and scoop out the flesh. Reserve 60 ml (about half a mango) and dice into small cubes for topping.
06 -
Combine remaining mango flesh, coconut milk, and condensed milk in a blender. For a chilled dessert, include 3–4 ice cubes. Puree until completely smooth, about 1–2 minutes.
07 -
Divide mango purée among serving bowls. Fold in prepared tapioca pearls and finish with reserved mango cubes on top.
# Notes:
01 -
For enhanced flavour, chill the mango sago for at least 30 minutes before serving.