Ingredients with Measurements:
- 1 cup small tapioca pearls (sago)
- 4 cups water
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) coconut milk
- 2 ripe mangoes, peeled and diced
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Serving bowls
Step-by-Step Instructions:
1. Rinse the tapioca pearls and soak them in water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked tapioca pearls and cook for 10-15 minutes or until they become translucent. Stir occasionally to prevent sticking.
3. Drain the cooked tapioca pearls and rinse them with cold water. Set aside.
4. In a mixing bowl, combine the sweetened condensed milk, coconut milk, sugar, salt, and vanilla extract. Mix well until the sugar is dissolved.
5. Add the cooked tapioca pearls and diced mangoes to the milk mixture. Stir gently until well combined.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture thickens.
7. Once the mixture has thickened, spoon it into serving bowls and garnish with additional diced mangoes or other fruit if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- No specific temperature required
Serving size:
- This recipe makes 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 57g
- Protein: 5g
- Sodium: 200mg
- Sugar: 40g
Substitutions for ingredients:
- Instead of mangoes, you can use other fruits such as strawberries, peaches, or kiwi.
- If you don't have coconut milk, you can use regular milk or almond milk.
Variations:
- You can add a few drops of pandan extract to the milk mixture for a fragrant and unique flavor.
- For a vegan version, use coconut milk instead of sweetened condensed milk and replace the dairy milk with almond milk.
Tips and Tricks:
- Soaking the tapioca pearls before cooking helps them cook faster and more evenly.
- Be sure to stir the tapioca pearls frequently while cooking to prevent them from sticking to the bottom of the pot.
- If the mixture is too thick, you can add more coconut milk or regular milk to thin it out.
Storage Instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This pudding is best served cold, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.
Presentation Ideas:
- Serve the pudding in clear glass bowls to show off the colorful layers of tapioca pearls and mangoes.
- Top the pudding with a dollop of whipped cream or a sprinkle of toasted coconut flakes.
Garnishes:
- Diced mangoes
- Sliced strawberries
- Kiwi slices
- Whipped cream
- Toasted coconut flakes
Pairings:
- This pudding pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
- This pudding can be served as a dessert on its own, but you can also serve it with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the tapioca pearls are still hard after cooking, you can soak them for a longer period of time before cooking or cook them for a few more minutes until they become translucent.
Food Safety Advice:
- Be sure to store any leftover pudding in the refrigerator and consume it within 3 days.
Food History:
- Mango sago pudding is a popular dessert in Hong Kong and other parts of Asia. It is believed to have originated in Thailand and has since spread to other countries in the region.
Flavor Profiles:
- This pudding has a creamy and sweet flavor with a hint of coconut and mango.
Serving Suggestions:
- Serve this pudding as a refreshing dessert after a spicy meal or as a sweet treat on a hot summer day.
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