Mango Sago
A refreshing and bright Mango dessert often served in the hot summers of Hong Kong and Taiwan. One of the best Asian desserts there is!
Ingredients
Ingredients:
- ¾ C Tapioca Pearls (Reserve about ½ C to ¼ C after it has been cooked)
- 3 Large Mangoes (Sliced)
- ½ C Sugar
- 1 Pinch Salt
- 1 &⅓ C Coconut Milk
Toppings:
- ¼ to ½ C Tapioca Pearls (Reserved from above)
- Pinch Toasted Coconut Flakes (Toast in a 350f oven for about 1-2 minutes or until golden)
- Pinch Citrus Kernels (Any fruit such as oranges, pomelos, grapefruit, lemons, limes)
- Pinch Mango (Cubed)
Instructions
Procedure:
- In rapidly boiling water, add tapioca pearls. Boil for 3 min. Remove from heat & soak 6-7 min. Looks like fish eyes when done. Drain & wash in cold water
- Add in mangoes, sugar, salt, and coconut milk in a separate container & blend. Add in cooked tapioca pearls–but reserve about ½ c. Mix
- Pour over ice if desired, top with mangoes, reserved tapioca pearls, toasted coconut flakes, and citrus kernels.
Video
Notes
Add more coconut milk to make the mixture thinner if you want. Less coconut milk would make the dessert richer.
Reserved Tapioca Pearls can be stored in the refrigerator but will become opaque and less chewy over time. Reheat in the microwave to have them become clear again, but it will lose the chewy texture.