Mango Sago Dessert Pudding
A delightful tropical dessert combining ripe mango puree, creamy coconut milk, and chewy tapioca pearls, perfect for warm days and gatherings.
Ingredients
For the Base
- 2 cups mango puree Use fresh or canned; ripe mangoes work best for sweetness.
- 1 cup coconut milk Substitute with light coconut milk or almond milk for a lighter option.
- 1/2 cup condensed milk Consider using honey or a sugar substitute for a healthier option.
For the Tapioca Pearls
- 1/2 cup small tapioca pearls Larger tapioca pearls can be used but may require longer cooking time.
To Serve
- 1 cup diced mangoes
- 1/4 cup coconut flakes Use sweetened or unsweetened based on preference.
Instructions
Preparation
- Soak the small tapioca pearls in water for about 30 minutes.
- In a pot, bring water to a boil and add the soaked tapioca pearls. Cook for about 15-20 minutes until they turn translucent.
- Drain the tapioca pearls and rinse them under cold water to stop the cooking process.
- In a mixing bowl, combine the mango puree, coconut milk, and condensed milk. Stir until smooth.
- Add the cooked tapioca pearls to the mango mixture and stir gently.
- Cover the bowl and chill the mixture in the refrigerator for at least 2 hours.
Serving
- Scoop the pudding into serving dishes and top with diced mangoes and coconut flakes.
Notes
Garnish with mint leaves for a refreshing touch. This dessert is best served chilled.