Mango Tapioca

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. 1

   Bring water to a boil in a pot and add the tapioca pearls.

2. 2

   Stir a little to prevent them from sticking together.

3. 3

   Cover the pot and let simmer for 15 minutes on low heat.

4. 4

   Add more water while stirring to cook the tapioca pearls further until they become transparent.

5. 5

   Cut the mango cheeks off. Cut the mango into large cubes (for blending).

6. 6

   Cut the rest of the mango into smaller cubes.

7. 7

   Put the large mango cubes and half of the evaporated milk in a blender.

8. 8

   Blend until smooth.

9. 9

   Drain the cooked tapioca pearls and put them in a large bowl.

10. 10

    Add all purpose cream, condensed milk, the chopped mangoes, blended mangoes and the remaining evaporated milk.

11. 11

    Mix gently until everything is well combined.

12. 12

    Let the mango tapioca chill in the refrigerator for at least 4 hours before serving.