Mango Sago Recipe – Tapioca Pudding

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Articolo disponibile anche in: Italian

Mango Sago is a light and fresh dessert. Also called Mango Tapioca Pudding, it is a low-sugar desert typical of Hong Kong made with tapioca pearls, coconut milk and fresh mango. It is a variation of Mango Pomelo Sago, made with the same ingredients, plus pomelo slices and gelatin milk.

Tapioca pearl pudding originated in Hong Kong but is also popular in Guangdong, Singapore, Malaysia, and Taiwan in its original version with pomelo.

Mango coconut sago
Mango coconut sago

What are Tapioca Pearls

Tapioca pearls are small balls obtained by processing cassava (yucca or cassava), a root native to South America, Africa, and Asia. Once cleaned and peeled, cassava is grated and processed in order to extract the starch, i.e., tapioca. The tapioca flour is processed until these small, smooth, white balls are obtained. Sometimes sweet potato flour, potato powder or gelatin is also added, this changes the type and texture. They can be 5 to10 mm in size, and it usually says on the package whether they are small or large. Both white and coloured beads are commercially available.

Tapioca pearls are gluten-free and tasteless and are used mostly in desserts but also in savory preparations such as Thai Kaeng Chud Saku (kangchood sah-koo) soup. They have a strong thickening power and are used for puddings or to replace thickeners of animal origin.

In addition to being ideal for people with celiac disease, tapioca pearls are nutrient-rich, highly energetic, vitamin-rich, and fat-free.

You can find them in organic stores or Asian supermarkets. Be sure not to confuse tapioca pearls with Bouba Tea pearls.

Preparing Mango Sago

The preparation of Mango sago recipe, is really easy. Start by putting a pot of water on the stove, once the water comes to a boil put the tapioca pearls to cook.

TIP: Each brand of tapioca pearls, has different cooking timings, so stick to the instructions of the package you are using, however to be safe, take them off the heat when only a small white dot is left in the centre. Another caution is to keep an eye on the water in the cooking pearls, you may need to pour additional hot water to that already on the heat if you notice the water is thickening too much.

Well, while the pearls are cooking, put in the brown sugar, or other sweetener you prefer and mix well so that it dissolves in the coconut milk and put it to cool in the refrigerators.

When the beads are slightly white in the centre, drain and rinse them with cold water until they are completely cool, you may also notice that the beads have become completely transparent. Once the pearls are cold, place them in a container with a lid and pour in the sweetened coconut milk, mix well, cover with the lid and let them steep in the refrigerator for at least a couple of hours.

TIP: The longer you leave the mixture in the refrigerator, the firmer it will become; you choose the consistency you like best.

Take the mango and cut it into cubes, and compose the glass by layering the fruit and tapioca pearls. If you want to make the glass of mango sago dessert, much more beautiful and distinctive, cut the mango so that you get two thick slices, peel them carefully and then thinly slice them keeping the shape of the slice. Start widening the slices creating a long strip, once created start d roll it up creating a rose. Once rolled, take it and put it in the glass and let it settle, if you want you can decorate it with a couple of mint leaves.

TIP:I recommend cutting the mango only at the time you are going to serve it so that it does not oxidize. The pudding will last in the refrigerator for up to 3 days.

To prepare this Mango Sago dessert, you can use other fruits very well, you can even blend some of them to add to the coconut milk. Milk cubes prepared with gelatin are also added in the original recipe.

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Mango Sago Recipe – Mango Tapioca Pudding

Delicate and tasty tapioca pearls pudding, coconut milk and sweet fresh mango, a perfect dessert to enjoy on a hot day. Light, gluten-free and lactose-free.
Porzioni 4 portions
Tempo di Preparazione 10 minutes
Tempo di Cottura 10 minutes
Refrigerator 2 hours
Tempo totale 2 hours 20 minutes

Ingredienti

  • 2 Mangoes
  • 400 ml of Coconut Milk
  • 40 g Cane Sugar
  • 150 g Tapioca Pearls

Istruzioni

  • Boil some water in a large pot, while stirring 40 g Cane Sugar with 400 ml of Coconut Milk until all the sugar and then place it back in the refrigerator.
  • When the water has come to a boil, set 150 g Tapioca Pearls to cook, taking care to stir them often. Cook them according to the timing of the package. Alternatively, they will be ready when there is a dot still white in the center.
  • Once ready, drain and rinse them under cold running water until cool (you will notice that their center will have become completely transparent).
  • Combine the pearls with sweetened coconut milk and let stand in the refrigerator for 1 hour.
  • Cut the 2 Mangoes into cubes and compose the puddings by layering pearls and fruit. In alternative for the top you can create a rose with the mango slices and decorate with tufts of mint.
  • To create the rose, cut a large slice perpendicular to the mango bone. Peel and thinly slice it without breaking up the piece. Now slide the slices apart to create a strip where the slices still remain overlapping, and begin to roll them up to create the flower that you will then arrange on top of the pudding.

Note

TIP: Each brand of tapioca pearls, has different cooking timings, so stick to the package instructions. To be safe, remove them from the heat when only a small white dot.
TIP: Keep an eye on the water in the cooking beads; you may need to pour additional hot water to that already on the stove if you notice the water is thickening too much.
TIP: The longer you leave the mixture in the refrigerator, the firmer it will become; you choose the consistency you like best.
TIP: To prepare the mango rose, do not use an overripe mango, otherwise it will crumble as you try to roll the petals.
TIP: I recommend that you cut the mango only at the time you are going to serve it so that it doesn’t oxidize. The pudding will last in the refrigerator for up to 3 days.
Chef: Taira by R.J.
Calorie: 442kcal
Course: Sweets and Desserts
Cuisine: Chinese
Keyword: Fruits, Gluten Free, Spoon Dessert, Vegan, Vegetarian
Difficoltà: Easy

Nutrizione

Serving: 271g | Calories: 442kcal (22%) | Carbohydrates: 65g (22%) | Protein: 5g (10%) | Fat: 21.6g (33%) | Sugar: 28g (31%)

Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.

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