Mango Sago made with mangoes, tapioca pearls, and milk. Sweet, tangy and creamy, it's a summer dessert you'd want all year long!
Servings: 6 Servings
- 2 cups water
- 1/4 cup small tapioca pearls
- 5 mangoes
- 1/2 cup evaporated milk
- 1/4 cup sugar
In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.
Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
In a blender or food processor, combine cubed mango flesh from the 4 mangoes, evaporated milk and sugar. Process until smooth and thick.
Combine mango puree and sago. Chill in the refrigerator until ready to serve.
Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.
Calories: 166kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 28mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1550IU | Vitamin C: 50.3mg | Calcium: 70mg | Iron: 0.4mg