Mango Tapioca Pudding Sago (Print Version)
# Ingredients:
01 -
8 cups (1.9L) water
02 -
3/4 cup (155g) small tapioca pearls
03 -
1 cup (235ml) whole or 2% milk
04 -
3/4 cup (175ml) full-fat canned coconut milk
05 -
3 1/2 tablespoons honey, divided (can sub with sugar or maple syrup)
06 -
3 medium-sized mangoes (about 775 to 800 grams)
07 -
1 cup sliced strawberries
# Instructions:
01 -
Bring 8 cups of water to a boil over high heat in a large pot. Reduce heat to medium-high and stir in the tapioca pearls. Cook for 15 minutes, then turn off the heat. Cover the pot and let the pearls sit for 10 to 15 minutes until translucent. Drain and rinse under cold water. Transfer to a bowl of cold water to cool.
02 -
Heat the milk and coconut milk in a saucepan until it boils, then add 2 tablespoons of honey. Let cool for 5 to 10 minutes. Slice mangoes to remove the flesh and cut cubes. Blend 1 1/4 cups (225g) mango flesh with the cooled milk mixture until smooth. Pour into a bowl.
03 -
Drain the tapioca pearls and toss with 1 1/2 tablespoons honey. Stir the pearls into the mango puree. Add remaining mango cubes and sliced strawberries. Taste and add more honey if needed. Chill for at least 2 hours before serving.
# Notes:
01 -
Use Ataulfo or honey mangoes for the best flavor.
02 -
For thicker pudding, reduce milk to 3/4 cup and increase mango puree to 1 1/2 cups.