This dessert originated in Hong Kong and is typically served after dinner. It’s so delicious and creamy, and comes together in 20 minutes.
Ingredients
- 1/2 cup sago (small size tapioca)
- 4 cups boiling water
- 3 ripe mangos (about 1 kilo)
- 200 ml. Unsweetened Coconut milk (1/2 of a can 13.5 oz)
- 1/2 a can of condensed milk 14 oz (more if you like)
- 1/2 tsp. Vanilla paste
Instructions
- Start by boiling the sago it will take about 15 minutes of continuous stirring other wise it will stick. You will know it’s done once the water is thickened and sago is transparent with a white dot in the middle. Strain and rinse in cold water, keep the sago in cold water while working on the sauce.
- Peel the mangos and cube, save about a 1/2 mango for topping.
- Place the mango in the blender with the coconut milk, condensed milk and 1/2 teaspoon of vanilla paste. Blend until smooth adjust the sweetness to your liking.
- Pour the sauce in a large bowl let chill in the fridge for 30 minutes, stir in the sago until combined. Divide into your serving cups let chill more and enjoy.