Mango Tapioca Pudding (Mango Sago)

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Thanks to Bob’s Pink Mill for sponsoring this put up!

A couple of months in the past, my sister launched me to common Hong Kong dessert referred to as 楊枝金露, mango pomelo tapioca pudding (or mango pomelo sago). This chilled dessert incorporates a mango coconut puree with small tapioca pearls and shredded yellow pomelo. (In case you’re curious, 楊枝金露 is yeung zee gum lo in Cantonese and yang zhi jin lu in Mandarin.)

Though I by no means ended up making 楊枝金露 at my home, I began serious about growing a mango tapioca pudding recipe that may be good for summer season gatherings. Over the previous few months, I’ve tried many variations of this recipe and served them to my household and associates. I’ve lastly settled on this model of the mango tapioca pudding.

I completely love consuming this as a result of it’s not too candy and it has helped me endure the boiling scorching temperatures of a Sacramento summer season. This recipe serves 4 to five folks, however you possibly can simply double the batch to serve extra folks.

Mango Tapioca Pudding in glasses (Mango Sago)

HOW TO MAKE MANGO TAPIOCA PUDDING (MANGO SAGO)

SAGO VS TAPIOCA PEARLS

You could have seen that many Asian pudding-like desserts that use small tapioca pearls are referred to as “sago.” That is really a misnomer as a result of real sago and tapioca pearls usually are not the identical factor. Sago are brown pearls derived from starch contained in the trunks of sago palm timber. As Pailin Chongchitnant of Scorching Thai Kitchen explains, the method of creating sago is a time and labor intensive course of. It may well take about 8 to 10 years for the palm timber to mature earlier than the starch is extracted from the trunk to make sago.

Tapioca pearls, however, are comprised of starch present in cassava. After extracting the starch from cassava, the starch is formed into tiny tapioca pearls. As a result of the starch is white, tapioca pearls are additionally white (except you add coloring). Pailin has nice photographs that illustrate how sago and tapioca pearls differ in look. Cassava grows a lot sooner than sago palm timber, which is why tapioca pearls are cheaper and extra available than sago. Consequently, most sago recipes use tapioca pearls to mimic real sago.

Due to these variations between real sago and tapioca pearls, I’ve named this recipe “mango tapioca pudding.” Nonetheless, I’m additionally conscious that most individuals would most likely name this “mango sago,” so I’m together with it as an alternate identify.

COOKING TAPIOCA PEARLS

To make this mango tapioca pudding, you’ll want small tapioca pearls. I’m utilizing Bob’s Pink Mill’s Small Pearl Tapioca, which is comprised of 100% tapioca starch. In different phrases, there are not any sulfites or fillers (i.e., different flours) in these tapioca pearls, which you may discover in different manufacturers.

To prepare dinner the tapioca pearls, deliver 8 cups of water to boil. Tapioca pearls broaden considerably through the cooking course of, so that you wish to ensure there’s quantity of water within the pot. As soon as the water boils, cut back the warmth to medium-high and add the tapioca pearls. Proceed cooking the pearls for quarter-hour and switch off the warmth. At this stage, the outside of the pearls will look translucent and the middle can have tiny specks of white colour (see picture beneath).

Cowl the pot with a lid and let the pearls sit for 10 to fifteen minutes, till they flip utterly translucent. It’s advantageous if just a few of the pearls nonetheless have a tiny white dot within the middle.

Don’t add the tapioca pearls earlier than the water has absolutely boiled. That’s as a result of the tapioca pearls can soften collectively. The primary time I attempted making this mango tapioca pudding, I added the pearls to the pot when the water was nonetheless chilly. As soon as the water boiled, I seen the pearls began to congeal into a large mass (see picture beneath). Be taught from my mistake: wait till the water reaches the boiling level earlier than including the tapioca pearls.

As soon as the pearls have turned translucent, drain and rinse them underneath chilly water. Then, switch the cooked pearls to a big bowl crammed with chilly faucet water. This can assist cool off the pearls additional. Let the pearls sit within the water till you’re prepared to combine them with the mango puree.

MAKE MANGO PUREE

For the puree, many recipes use a combination of evaporated milk (or condensed milk), coconut milk, mango, and sugar. The purported logic behind utilizing evaporated or condensed milk is to make the mango puree extra creamy. Nonetheless, I by no means preserve evaporated milk in my pantry, and I didn’t wish to write a recipe that used solely a sparing amount of it. I didn’t wish to use condensed milk both as a result of I believe the tapioca pudding will come out too candy. As an alternative, I’ve opted to make use of recent milk for the mango puree.

You possibly can obtain a wealthy and thick mango puree even while you use recent milk. The important thing lies within the quantity of milk and mango pulp you employ, which I’ll clarify additional beneath. This recipe additionally makes use of a substantial quantity of tapioca pearls, and it helps to thicken the tapioca pudding.

Pour 1 cup of milk (complete or 2% milk) and three/4 cup of full-fat canned coconut milk right into a saucepan. Deliver it to a boil. Don’t cowl the saucepan with a lid because the milk boils over very simply. Scale back the warmth to low and let the milk simmer for one more 3 minutes. Flip off the warmth and blend in 2 tablespoons of honey. Let the milk cool for five to 10 minutes.

A factor to notice, it’s not utterly essential to boil the milk. Once I was recipe testing, I seen that the batches of mango tapioca pudding made with unboiled milk began to show a bit grey after just a few hours (see picture above). Nonetheless, the mango puree tended to carry its golden colour higher after I used boiled milk. That’s why I like to recommend boiling the milk earlier than mixing the mango puree.

Peel and lower up 3 medium mangoes (the uncut mangoes ought to weigh about 775 to 800 grams or 27 to twenty-eight ounces whole). In most grocery shops, I typically see 2 sorts of mangoes: medium-sized mangoes with golden colour pores and skin (Ataulfo/honey mangoes, see picture above) or bigger, extra rounded mangoes with green-red pores and skin (Tommy Atkins mangoes). I favor the Ataulfo mangoes, however use no matter yow will discover.

Holding the mango with the stem on the backside, slice a mango alongside the flat central pit. Flip the mango round and do the identical for the opposite facet. Utilizing the tip of your knife, make crosswise cuts contained in the mango slices to make cubes.

Use your fingers to bend the mango slices gently in order that the mango cubes protrude. Then, run the knife beneath the cubes to slice them off the pores and skin.

Take the remaining piece of mango containing the pit and use a paring knife to peel off the pores and skin. Then, use the knife to chop off as a lot flesh from the pit as attainable. I typically use the flesh across the pit for the mango puree. Repeat with the remaining mangoes.

Take 1 1/4 cups of mango flesh (225 grams) and add it to the bowl of a high-speed blender. Pour within the warmed milk and mix all the things till easy. Then, pour the mango puree into a big bowl. The puree goes to style fairly candy at this stage. I’d wait till you combine within the tapioca pearls earlier than assessing the general sweetness of the tapioca pudding.

FINISH MANGO TAPIOCA PUDDING

Drain the tapioca pearls and drizzle 1 1/2 tablespoons of honey over the pearls. Toss to coat the pearls with the honey. Add the tapioca pearls to the bowl with the mango puree and stir. Subsequent, add the remaining mango cubes/chunks to the bowl.

I like including a cup of sliced strawberries or pitted longan so as to add extra flavors to the dessert. In order for you extra mango taste, be at liberty so as to add extra mango chunks to the pudding. Style the mango tapioca pudding and add extra honey, if vital.

Chill the mango tapioca pudding for at the least 2 hours earlier than serving.

HOW TO MAKE A THICKER MANGO TAPIOCA PUDDING

For those who make the mango puree as I specified within the instructions above, you’ll find yourself with a pudding that isn’t too thick or too runny. Nonetheless, if you’d like a thicker tapioca pudding, listed here are some changes you can also make. As an alternative of utilizing 1 cup of recent milk, use 3/4 cup as an alternative. Additionally, enhance the quantity of mango you employ for the puree from 1 1/4 cups to 1 1/2 cups (about 250 grams). You’ll positively want at the least 4 Ataulfo/honey mangoes whole in case you go this route. Due to the extra mango within the puree, I counsel reducing the quantity of honey by 1/2 tablespoon while you mix the puree. When you combined all of the components collectively, style the tapioca pudding and add extra honey if vital.

CAN YOU COOK THE TAPIOCA PEARLS AHEAD?

Sure! For those who’re planning to prepare dinner the tapioca pearls a day forward, refrigerate the cooked pearls. The pearls will clump into a large mass in a single day (see picture above). To loosen the pearls, deliver a pot of water to boil and add the tapioca pearls. Use a skimmer or a flat spatula to interrupt up the clumps of pearls. They need to come aside in a couple of minutes. The tapioca pearls are much less smooth the following day however nonetheless nice to eat.

HOW LONG DOES THE MANGO TAPIOCA PUDDING LAST?

It’s greatest to eat the tapioca pudding in 2 days. The colour of the tapioca pudding shall be much less vibrant with every successive day.

Servings: 4