MANGO SAGO.

I remember struggling which dessert to serve after an Asian dinner that I hosted one time.

As I am not that very good (yet!) in this category, it had to be something simple, yet should capture the authentic Asian taste.

 

And I thought, why not make my own version of Mango Sago, a well-loved local dessert.

I was obsessed with this, especially when I lived in Singapore.

This was my end to every dimsum meal.

Unfortunately, Pomelo is quite hard to find here, so I thought of just making the Mango the only start of the show.

 

Having Mango Sago again definitely bring back a lot of happy meal memories in Asia!

 

What you need...

2 1/2 cups whole milk

8.5 ounce coconut milk

2/3 cup small pearl tapioca

1/2 vanilla bean, halved lengthwise and seeds scraped

Salt

2 large egg yolks

3 tablespoons sugar

1 whole mango finely chopped

1 lime (juiced)

grated lime zest

1 tablespoon sugar

1 tablespoon ground toasted peanut (optional)

 

What to do...

In a large saucepan, combine the whole milk, tapioca vanilla bean and seeds, and a pinch of salt. Bring to a simmer while stirring until the tapioca is translucent and tender (around 25-30 minutes). Add in the coconut milk.

 

In a bowl, whisk the egg yolks and sugar. Gradually add some of the warm tapioca to the bowl. Whisk the mixture. And gradually pour it back into the saucepan. Cook over moderate heat while stirring until it thickens (around 5 minutes). Remove the vanilla bean, and transfer into a different bowl and let cool in room temperature.

 

In a small bowl, combine the mango, sugar and lime juice. Place this with the tapioca in the fridge (at least two hours) until ready to serve. Scoop out the tapioca, add the mango-concoction on top with lime zest and peanuts (optional). 

 

Serves 8-10.

 

 

 

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