Servings: 4 cups
Calories: 150kcal
Equipment
- Blender
- mixing bowl
- Cooking pot
Ingredients
Base
- 2 cups Ripe mangoes Opt for the juiciest, ripest mangoes for the sweetest flavor.
- 1 cup Full-fat coconut milk Divided; use light for lower calories.
For the Tapioca
- 1/2 cup Small tapioca pearls These chewy pearls are essential for that classic Mango Sago texture.
For Sweetening
- 2 tablespoons Sugar Adjust to taste; substitute with honey or maple syrup for a healthier option.
For Garnish
- Fresh mint leaves A few sprigs for garnish.
Instructions
Cooking Instructions
- Cook the small tapioca pearls according to the package instructions until translucent, about 15 to 20 minutes. Drain and rinse under cold water.
- Peel and chop the ripe mangoes, then blend with half of the coconut milk until smooth and velvety.
- In a large bowl, stir together cooked tapioca and mango puree. Pour in the remaining coconut milk and mix gently.
- Sweeten the mixture with sugar to taste, stirring well to ensure incorporation.
- Cover with plastic wrap and chill in the refrigerator for at least one hour.
- Once chilled, scoop into bowls or glasses and garnish with chopped mint leaves before serving.
Notes
For added sweetness, serve with a drizzle of honey. Best served chilled.
Nutrition
Serving: 1cup | Calories: 150kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 0.5mg
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