Juicy pieces of mango and tapioca pudding made with mango and coconut milk make Mango Sago a delicious summertime dessert. Not to mention that sweet, sweet condensed milk!
Honeymoon Dessert is a popular Asian dessert chain, and this dessert is a knockoff of one of their offerings. (Even though you could have encountered mango sago in other places.) We’ll have to keep making our own till they come to the United States.
Honeymoon Dessert was a summertime staple for us in Beijing. It consisted of red beans, sticky rice, vanilla and green tea ice cream, grass jelly, mango, and tapioca and was served in a large bowl in a cool, air-conditioned shopping center.
Honeymoon dessert was another highlight of our last trip to Hong Kong. Enjoy your cravings to the fullest!
INGREDIENTS:
- 200 ml of unsweetened coconut milk
- 60 ml of sweetened condensed milk
- 3 ripe mangos
- 1/2 cup of small-sized uncooked tapioca
- 1/2 teaspoon of vanilla extract
INSTRUCTIONS:
- Boil four cups of water. Do not add the mini pearl tapioca until the water has returned to a rolling boil. The mixture should be re-boiled after being stirred. The tapioca is done cooking when it is clear, usually after about 15 minutes in the simmering liquid.
- Tapioca is cooled by being soaked in a bowl of cold water after it has been drained from the cooking water and rinsed under cold water.
- While that’s happening, you can trim the mango to remove the pit and begin peeling it. To use as a topping, save a large handful of the nicer pieces. We’ll mix the rest.
- Put the mango, vanilla extract, condensed milk, and coconut milk in a blender and blend until smooth. Smooth it out in the blender and pour it into a big bowl. Put the mango mixture in the fridge for at least an hour before adding the tapioca if you want a chilled dessert.
- Drain the cooked tapioca and stir it into the mango sauce right before serving. Divide among bowls and garnish with mango.