Mango Sago
- Yield 4 servings
- Prep 5 minutes
- Cook 25 minutes
Mango Sago sits in the Desserts section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6 cups water
- ⅓ cup small pearl tapioca
- 13.5 ounces full-fat coconut milk
- 2 tablespoons honey, or maple syrup (for vegan)
- ½ teaspoon vanilla extract
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 mango, peeled and diced
- ¼ cup unsweetened toasted coconut flakes, skippable
Method
Raise 6 cups of water in a large saucepan to a rolling boil over a hot burner.
Once the water is boiling, pour in the tapioca.
Lower the heat and maintain a gently bubble for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.
Tip the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.
Tip the coconut milk into the empty saucepan. Tip in the honey, vanilla and salt.
Raise the coconut milk to a boil over a hot burner, stirring occasionally to dissolve the honey and salt.
Turn off the heat and mix in the cooked tapioca.
Move the contents to a sealed storage container. Lid and chill in the refrigerator for at least 2 hours.
When you’re ready to serve, take the coconut sago out of the fridge and give it a mix in case there’s a thin layer of hardened fat on the top and cut up a mango.
Grab some glasses and layer the coconut sago and diced mango. Top with toasted coconut flakes and dig in!
Kitchen notes
- You can make the coconut tapioca pudding up to 4 days in advance and keep it in a sealed container in the fridge.
- Although mangos are a reliable fruit to eat with sago, the cook also like to serve it with fresh berries or sliced stone fruit.
- And when the cook’m too lazy to wash and cut up fruit, the cook top the sago with frozen fruit!
