Mango Tapioca
A delicious Filipino dessert of sweet ripe mangoes combined with creamy tapioca pearls, all purpose cream and condensed milk. Perfect served chilled as a refreshing dessert.
Ingredients
- ripe mangoes1 kilo
- all purpose cream2 cans (300 ml)
- condensed milk1 can
- evaporated milk1 can
- sago (uncooked)1 cup
- water (for cooking the tapioca pearls)5 cups
Preparation
- 1
Bring water to a boil in a pot and add the tapioca pearls.
- 2
Stir a little to prevent them from sticking together.
- 3
Cover the pot and let simmer for 15 minutes on low heat.
- 4
Add more water while stirring to cook the tapioca pearls further until they become transparent.
- 5
Cut the mango cheeks off. Cut the mango into large cubes (for blending).
- 6
Cut the rest of the mango into smaller cubes.
- 7
Put the large mango cubes and half of the evaporated milk in a blender.
- 8
Blend until smooth.
- 9
Drain the cooked tapioca pearls and put them in a large bowl.
- 10
Add all purpose cream, condensed milk, the chopped mangoes, blended mangoes and the remaining evaporated milk.
- 11
Mix gently until everything is well combined.
- 12
Let the mango tapioca chill in the refrigerator for at least 4 hours before serving.
Nutrition (per serving)
| Calories | 425 kcal |
| Protein | 6 g |
| Carbs | 62 g |
| Fat | 17 g |
| Fiber | 2 g |
Cooking history
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