Quick and Easy Mango Sago
A refreshing summer dessert made with sweet mango, chewy tapioca pearls, and creamy coconut milk.
Servings 2
Cost $5
Ingredients
- 1/2 cup Tapioca pearls
- 1/2 cup Glutinous rice flou
- 1/3 cup Water
- 4 Ripe mangoes
- 2 tbsp Sweetened condensed milk
- 1/3 cup Coconut milk
Instructions
- Cook the tapioca pearls: Bring a pot of water to a boil and add tapioca pearls. Cook for 15 minutes, then turn off the heat, cover, and let sit for another 15 minutes. Drain and transfer to a large bowl of ice water to cool.
- Make the rice balls: In a mixing bowl, combine glutinous rice flour with 1/3 cup water and mix until a dough forms. Roll into a large ball, then pinch off small pieces and roll between your palms to create bite-sized rice balls.
- Cook the rice balls: Bring another pot of water to a boil. Drop the rice balls in and cook until they float to the top, about 2–3 minutes. Transfer immediately to an ice bath to stop the cooking and keep them chewy.
- Prepare the mango: Peel and cut the mangoes into cubes. Place half of the mango cubes in a bowl and set aside for serving.
- Blend the mango cream: Add the other half of the mango cubes to a blender along with the sweetened condensed milk and coconut milk. Blend until smooth and creamy. If the mixture is too thick, add a little more coconut milk until you reach your desired consistency.
- Assemble the dessert: In your favorite dessert bowl (we all have one), pour in the mango cream base. Top with tapioca pearls, rice balls, and the reserved cubed mangoes. Serve chilled and enjoy!