Description
A refreshing Asian dessert/drink for a hot day. Sweet yellow mangoes, chewy sago, and coconut jelly, mixed in a creamy sweetened coconut milk. Customize to your liking!
Ingredients
Units
Scale
- 2 ripe yellow mangoes (peeled and diced)
- 1 jar 17.6 oz coconut jelly (drained)
- 1/2 cup mini tapioca pearls or sago
- 1/2 cup sweetened condensed milk
- 1 can 13.5 oz coconut milk
- 1 cup water
Instructions
- Prepare the Coconut Mixture: Pour coconut milk into a medium saucepan. Fill the empty coconut milk can halfway with water (about 1 cup), swirl to get the remaining coconut milk, and add this water to the saucepan. Add sweetened condensed milk. Bring the mixture to a boil then turn off heat. Stir to combine then set aside to cool.
- Prepare Tapioca/Sago: Bring a medium pot of water (about 5 cups) to a boil. Add tapioca pearls, reduce heat to a low simmer, and cook for 10 minutes, stirring occasionally. Turn off heat, cover, and let sit for 10 more minutes. Drain the tapioca in a fine mesh sieve and rinse under cold water to prevent sticking and remove excess starch. Set aside.
- Mix: In a large mixing bowl, combine diced mangoes, drained coconut jelly, and cooked tapioca balls. Add the cooled sweetened coconut milk and mix to combine.
- Chill: Cover and refrigerate for at least 3 hours or until completely chilled.
- Serve: Scoop into small bowls or glasses and serve. You can also add ice. Best to consume within two days.
Notes
- Substitute mangoes with strawberries or your favorite fruit.
- Substitute coconut milk with any milk of choice, half and half or coconut cream thinned out with a bit of water.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian, southeast asian, Thai