Ingredients
Scale
- 3/4 cup sago (small tapioca pearls)
- 1 ripe mango (cubed)
- 2–3 large ripe mangos (~2 lbs, peeled and diced)
- 1/2 cup chilled evaporated milk
- 3 tablespoons condensed milk (adjust to taste)
- 1 cup full-fat coconut milk
- 1 cup coconut jelly (optional)
- 1 cup mango jelly (optional)
Instructions
- Cook the sago pearls in boiling water for about 15 minutes until they turn transparent. Remove from heat, cover, and let sit for another 15 minutes.
- Strain the sago pearls and rinse with cold water to prevent sticking; set aside.
- Blend one diced mango with evaporated milk until smooth.
- In a mixing bowl, combine the cooked sago, chopped mango pieces, optional jellies, condensed milk, and coconut milk. Add the blended mango mixture and mix well; taste for sweetness.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling/Blending
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 28g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg