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We hope you got insight from reading it, now let’s go back to mango slush with sago (tapioca pearls) and coconut milk recipe. To make mango slush with sago (tapioca pearls) and coconut milk you only need 5 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Mango slush with sago (tapioca pearls) and coconut milk:
- Use mangoes (slices into small cubes) I separated 1/4 cup for topping. And the rest is for slush
- You need Sweetnesses condensed milk (depends on the sweetness you want)
- Use tapioca pearls
- You need Coconut milk
- Use I cup or more ice cubes
Instructions to make Mango slush with sago (tapioca pearls) and coconut milk:
- First cook the tapioca pearl according to the package instructions.
- Remove from the heat and transfer tapioca pearls to a strainer, rinse under cold running water and then drain well. Set aside.
- Using a blender add the mangoes, ice cubes, and one spoonful of sweetened condensed milk.
- Blended together until smooth. Taste it. If it’s not sweet enough then add more condensed milk, and blend it again.
- For assembly, I like to add crushed ice to my glass, then add the mango mixture, stirring well. Add tapioca pearls, then pour the coconut milk and finally topping with sliced mango. And it’s done, enjoy!
- HappyCooking!
Enter Coconut Sago with Mango, an Asian-inspired dessert that's perfect for those intensely hot summer days. Stir with a wooden spoon so that the excess liquid is drained. This very common Chinese dessert made with soft and chewy sago, pureed mangoes and coconut cream is a refreshing break from heavy cakes and pies. The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo What worked: Pleasantly chewy tapioca and creamy coconut milk with a generous scoop of sweet mango on top made for a deliciously homey dessert.
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