Mango Sago (Mango Tapioca Pudding)
ðŸ‡ðŸ‡° Hong Kong · Cantonese
Ingredients
- 1/2 cup dry mini tapioca pearls
- Water, for boiling and chilling
- 1 2/3 cups coconut milk (one 13.5 fl oz can)
- 3 tablespoons sweetened condensed milk, plus more to taste
- 1/8 teaspoon salt
- 1 1/2 cups diced mango (about 2 Ataulfo mangoes), for puree
- 1 1/2 cups diced mango (about 2 Ataulfo mangoes), for topping
Steps
- Bring a pot of water to a boil, add the tapioca pearls, and cook until translucent, stirring occasionally to prevent sticking.
- Drain the cooked tapioca and rinse under cold water to stop the cooking; set aside.
- Blend half of the diced mango with the coconut milk, condensed milk, and salt until smooth to make a mango-coconut puree.
- Stir the cooked tapioca pearls into the puree.
- Chill the mixture in the refrigerator until cold.
- Divide into serving bowls, top with the remaining diced mango, and serve.
Source: www.hungryhuy.com