Description
Mango Tapioca Pudding, also known as Mango Sago, is a refreshing and creamy dessert combining small tapioca pearls soaked in a sweet mango and coconut milk puree, accented with fresh strawberries. This recipe blends tropical flavors and smooth textures, perfect for a cool and delightful treat.
Ingredients
Scale
For the Tapioca Pearls
- 8 cups water
- 3/4 cup small tapioca pearls
For the Mango Puree and Milk Mixture
- 1 cup whole or 2% milk
- 3/4 cup full-fat canned coconut milk
- 3 1/2 tablespoons honey, divided (can substitute with sugar or maple syrup)
Fruits
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries
Instructions
- Cook Pearls: Add the water to a large saucepan and bring it to a boil over high heat. Reduce to medium-high and add the tapioca pearls, stirring briefly. Cook for 15 minutes until the pearls are translucent with some white centers. Turn off the heat, cover, and let them sit for 10 to 15 minutes until fully translucent.
- Cool Tapioca: Drain and rinse the tapioca pearls under cold water. Transfer to a large bowl with cold tap water to cool and prevent stickiness. Set aside while preparing other ingredients.
- Prepare Milk Mixture: In a saucepan, combine milk and coconut milk and bring to a boil without covering. Remove from heat and stir in 2 tablespoons of honey. Let cool for 5 to 10 minutes.
- Cube Mangoes: Slice two mangoes along the pit and cut crosswise cubes on the flesh. Invert the slices to release cubes and slice them off with a knife.
- Prepare Mango Flesh for Puree: Peel the third mango, removing flesh around the pit using a paring knife. Measure 1 1/4 cups of this mango flesh for pureeing.
- Make Mango Puree: Blend the reserved mango flesh with the warmed milk mixture until smooth. Pour into a large bowl.
- Combine Tapioca and Mango: Drain the cooled tapioca pearls and drizzle 1 1/2 tablespoons honey over them. Toss to coat, then add the pearls to the mango puree and stir well. Add the mango cubes and sliced strawberries and mix gently. Taste and add more honey if desired.
- Chill and Serve: Refrigerate the mango tapioca pudding for at least 2 hours before serving to allow flavors to meld.
Notes
- Boiling the milk helps prevent the mango puree from turning gray over time, preserving its golden color.
- For convenience, you can use cold milk and chilled coconut milk to blend with mango, then mix immediately with the cooked pearls and serve without chilling.
- Honey can be substituted with sugar or maple syrup according to preference or dietary restrictions.
- Ensure tapioca pearls are fully translucent to avoid any hard center when served.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
