Thanks to Bob’s Pink Mill for sponsoring this put up!
Just a few months in the past, my sister launched me to standard Hong Kong dessert referred to as 楊枝金露, mango pomelo tapioca pudding (or mango pomelo sago). This chilled dessert contains 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 fascinated by 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 pals. 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 sizzling temperatures of a Sacramento summer season. This recipe serves 4 folks, however you’ll be able to simply double the batch to serve extra folks.
HOW TO MAKE MANGO TAPIOCA PUDDING (MANGO SAGO)
SAGO VS TAPIOCA PEARLS
You will have observed 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 bushes. As Pailin Chongchitnant of Sizzling Thai Kitchen explains, the method of creating sago is a time and labor intensive course of. It might probably take about 8 to 10 years for the palm bushes to mature earlier than the starch is extracted from the trunk to make sago.
Tapioca pearls, however, are produced from 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 quicker than sago palm bushes, 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 title.
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 produced from 100% tapioca starch. In different phrases, there aren’t any sulfites or fillers (i.e., different flours) in these tapioca pearls, which you would possibly discover in different manufacturers.
To prepare dinner the tapioca pearls, deliver 8 cups of water to boil. Tapioca pearls broaden considerably throughout the cooking course of, so that you need to be sure there’s a very good 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 shade (see photograph under).
Cowl the pot with a lid and let the pearls sit for 10 to fifteen minutes, till they flip utterly translucent. It’s wonderful if just a few of the pearls nonetheless have a tiny white dot within the heart.
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 observed the pearls began to congeal into an enormous mass (see photograph under). Study 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 beneath chilly water. Then, switch the cooked pearls to a big bowl stuffed with chilly faucet water. This may 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 maintain evaporated milk in my pantry, and I didn’t need to write a recipe that used solely a sparing amount of it. I didn’t need to use condensed milk both as a result of I believe the tapioca pudding will come out too candy. As a substitute, I’ve opted to make use of contemporary milk for the mango puree.
You possibly can obtain a wealthy and thick mango puree even while you use contemporary milk. The important thing lies within the quantity of milk and mango pulp you utilize, which I’ll clarify additional under. 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. Carry it to a boil. Don’t cowl the saucepan with a lid because the milk boils over very simply. Cut 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 observed that the batches of mango tapioca pudding made with unboiled milk began to show a bit grey after just a few hours (see photograph above). Nonetheless, the mango puree tended to carry its golden shade higher once I used boiled milk. That’s why I like to recommend boiling the milk earlier than mixing the mango puree.
Peel and minimize up 3 medium mangoes (the uncut mangoes ought to weigh about 775 to 800 grams or 27 to twenty-eight ounces complete). In most grocery shops, I usually see 2 varieties of mangoes: medium-sized mangoes with golden shade pores and skin (Ataulfo/honey mangoes, see photograph above) or bigger, extra rounded mangoes with green-red pores and skin (Tommy Atkins mangoes). I favor the Ataulfo mangoes, however use no matter you could find.
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 under 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 doable. I usually 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 every thing 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. If you would like extra mango taste, be happy so as to add extra mango chunks to the pudding. Style the mango tapioca pudding and add extra honey, if obligatory.
Chill the mango tapioca pudding for at the least 2 hours earlier than serving.
HOW TO MAKE A THICKER MANGO TAPIOCA PUDDING
When you make the mango puree as I specified within the instructions above, you’ll find yourself with a pudding that’s not too thick or too runny. Nonetheless, in order for you a thicker tapioca pudding, listed below are some changes you can also make. As a substitute of utilizing 1 cup of contemporary milk, use 3/4 cup as an alternative. Additionally, enhance the quantity of mango you utilize 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 complete when you go this route. Due to the extra mango within the puree, I counsel lowering the quantity of honey by 1/2 tablespoon while you mix the puree. When you blended all of the substances collectively, style the tapioca pudding and add extra honey if obligatory.
CAN YOU COOK THE TAPIOCA PEARLS AHEAD?
Sure! When you’re planning to prepare dinner the tapioca pearls a day forward, refrigerate the cooked pearls. The pearls will clump into an enormous mass in a single day (see photograph 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 gentle the subsequent day however nonetheless nice to eat.
HOW LONG DOES THE MANGO TAPIOCA PUDDING LAST?
It’s finest to eat the tapioca pudding in 2 days. The colour of the tapioca pudding will likely be much less vibrant with every successive day.
Mango Tapioca Pudding (Mango Sago)
This mango tapioca pudding is a refreshing summer season dessert made with easy-to-find substances. This recipe serves 4 however you’ll be able to simply double up the recipe to serve extra folks. I like including sliced strawberries to the pudding for some tart taste and shade distinction. Longan or lychee work very nicely too. If you would like a pure mango pudding, be happy to substitute the strawberries with extra mango chunks.
- 8 cups (1.9L) water
- 3/4 cup (155g) small tapioca pearls
- 1 cup (235ml) complete or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey, add extra to style
- 3 medium-sized mangoes (about 775 to 800 grams), see observe 1
- 1 cup sliced strawberries, see headnote
Prepare dinner Pearls
Add the water to a pot or massive saucepan and convey it to boil over excessive warmth. DO NOT add the tapioca pearls when the water continues to be chilly (see observe 2). Cut back the warmth barely to medium-high and add the tapioca pearls. Give the pearls a fast stir. Prepare dinner the pearls for quarter-hour and switch off the warmth. The pearls will likely be translucent across the exterior with stable white specks within the heart. Cowl the pot with a lid and let the pearls sit for one more 10 to fifteen minutes, till the pearls look utterly translucent. It’s okay if just a few pearls right here and there nonetheless have tiny white specks within the heart.
Drain the pearls and rinse them beneath chilly water. Switch them to a big bowl with chilly faucet water. Submerging the pearls utterly in chilly water helps them to chill quicker and makes them much less sticky. Let that sit when you put together the opposite parts of the tapioca pudding.
Put together Mango Puree
Add the milk and coconut milk to a saucepan and convey to a boil. Don’t cowl the saucepan with a lid as a result of it’s very simple for the milk to boil over. Cut back the warmth to low and let the milk simmer for one more 3 minutes. Flip off the warmth and add 2 tablespoons of honey. (See observe 3 for the reasoning behind boiling the milk.) Let the milk cool for five to 10 minutes.
Slice a mango alongside the rectangular pit within the heart. Utilizing the tip of your knife, make crosswise cuts inside the two mango slices to make cubes. Use your fingers to bend the mango slices in order that the mango cubes protrude. Then, run the knife under the cubes to slice them off.
Take the piece of mango containing the central 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 doable. I usually use the flesh across the pit for the mango puree.
Measure 1 1/4 cups (225 grams) of mango flesh and switch it to the bowl of a high-speed blender. Add the warmed milk to the blender. Mix every thing till easy. Pour the mango puree into a big bowl.
End 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 and sliced strawberries to the bowl. Stir to mix. Style the mango tapioca pudding and add extra honey, if obligatory.
Chill the mango tapioca pudding for at the least 2 hours earlier than serving.
- I like utilizing Ataulfo/honey mangoes due to their taste, however you should utilize no matter mango you could find. If you would like extra mango chunks contained in the tapioca pudding, you’ll want at the least 4 Ataulfo mangoes. When you’re utilizing frozen mangoes, defrost them earlier than making this recipe
The tapioca pearls will soften collectively when you add them when the water is chilly or insufficiently heated by. Wait till the water boils earlier than including the pearls.
- It’s not utterly essential to boil the milk. Throughout my recipe testing, I observed that the batches of tapioca pudding made with unboiled milk began to show a bit grey after just a few hours. Nonetheless, the pudding held its golden shade higher once I used boiled milk. That’s why I like to recommend boiling the milk.
- A thicker tapioca pudding: Listed below are some changes you can also make. As a substitute of utilizing 1 cup of contemporary milk, use 3/4 cup as an alternative. Additionally, enhance the quantity of mango you utilize 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 complete when you take this route. Due to the extra mango within the puree, I counsel lowering the quantity of honey by 1/2 tablespoon while you mix the puree. When you blended all of the substances collectively, style the tapioca pudding and add extra honey if obligatory.
Serving: 1serving | Energy: 388kcal | Carbohydrates: 73.4g | Protein: 4.2g | Fats: 10.8g | Saturated Fats: 8.9g | Ldl cholesterol: 5mg | Sodium: 37mg | Fiber: 2.9g | Sugar: 36.7g