Mango Sago

Ingredients

Ingredients

• 1/2 cups small-sized uncooked tapioca
• 3 ripe mangos
• 7 oz unsweetened coconut milk
• 1/4 cups sweetened condensed milk
• 1/2 tsp vanilla extract

Instructions

1. In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don’t add it before the water is at a full boil!), stir and bring it to boil again. Simmer for 20 minutes, or until the tapioca is completely transparent; if the pearls still have a white center after 20 minutes, turn off the heat, cover, and let the tapioca sit in the hot water for another 10 minutes.
2. When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
3. Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping; blend the remaining mango.
4. In a blender, combine the coconut milk, condensed milk, vanilla extract, and blended mango. Blend until smooth, then transfer to a large bowl. Chill the mango mixture for at least an hour if a cold dessert is desired.
5. When ready to serve, drain the cooked tapioca and add it to the mango mixture. Scoop into individual bowls and top with mango chunks.