Mango Sago Pudding
Mango Sago Pudding is a classic tropical Asian dessert recipe. It is a very creamy, light, and refreshing dessert for hot summer days.
Ingredients
- 1/2 cup Tapioca pearls
- 2 large Mangoes diced, divided
- 1/3 cup Sugar
- 1 cup Coconut milk thick
- 1 cup Whole milk
Instructions
Cooking Tapioca Pearls
- Boil 4 cups of water in a pot on high heat. Lower the heat to medium low and transfer the tapioca pearls.
- Stir the pearls in between and cook them until they look translucent for about 17-20 minutes. Turn off the heat.
- Leave them in the same pot for another 5-10 minutes by keeping the lid over the pot.
- Transfer the pearls to a mesh colander to discard all the water, rinse with some cold water, and set aside.
Cooking The Milk
- Boil the whole milk on medium heat in a steel pan.
- Lower the heat, transfer the sugar, let it dissolve, and cook until you will find bubbles on the top.
- Turn off the heat, transfer coconut milk, mix, and set aside to cool down.
Blend The Mangoes
- In a blender jar, add ¾ the parts of mango chunks and save some for garnishing, and prepared milk. Blend everything together into a smooth paste.
Serving
- In a large bowl, combine the mango mixture and cooked tapioca together. Divide the mixture into the serving cups and add mango chunks on the top. You can divide some mango mixture in the serving cups, add prepared sago, and add some mango chunks for toppings to make it fancy looking.
Notes
- Add a lot of water to cook the tapioca pearls. They release a lot of starch into the water.
- Boil the water before adding the tapioca pearls for cooking them. It will help to keep them soft and cook perfectly.
- Do not cook the tapioca for a very long time or they will turn hard.
- You may find some tapioca pearls white and some look translucent. Leaving them in the hot water helps them cook further and turn translucent.
- The cooked tapioca pearls can be kept in cold water for sometime so they will not clump together. Once you are ready to serve, transfer them to the colander until all the water is drained out from them.
- Keep the prepared mango mixture in the refrigerator to serve the mango sago pudding cold.
- Use the sweet variety of mangoes for the best tasting pudding.