Mango Sago (杨枝甘露)
Learn to make restaurant-style mango sago with three beautiful layers that are creamy, fruity, and loaded with goodies. Use 1/2 cup coconut milk plus 1/4 cup plant-based milk to replace the evaporated milk if you want to make this dish vegan. This recipe is slightly adapted from this Chinese recipe.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/4 cup (45 g) small tapioca pearls (sago)
- 2 big mangoes (, peeled and diced ( in total))
- 3/4 cup (176 grams) evaporated milk
- 1/4 cup sugar or to taste ((Optional))
- 1 cup (240 ml) full-fat coconut milk
- 1/2 grapefruit (, sliced (Optional))
Instructions
- 1
Bring 3 cups water to a boil. Add the tapioca pearls. Boil until pearls turn transparent with a small white spot in the middle of each, 12 minutes or so. Stir occasionally. (The cooking time will vary depending on the size of your tapioca pearls. You should always follow the instructions on your package if there are any.)
- 2
Immediately strain the cooked tapioca pearls with a fine sieve and rinse them with tap water to stop the cooking. Submerge the sieve with the cooked tapioca into a bowl of tap water to prevent the pearls from drying out. Set aside.
- 3
Add half of the mango chunks (I use the ones with imperfect shapes), about 2 cups, into a blender. Add the evaporated milk. Mix at the highest speed until it forms a smooth paste. Taste the paste. Add the sugar (if using) and blend to mix again if it’s not sweet enough.
- 4
To assemble, divide and add the tapioca pearls into serving bowls. Top with the mango paste, then add the coconut milk. Top with the mango chunks. Garnish with grapefruit, if using. You can also chill the desserts in the fridge for an hour before serving. Enjoy!