Mango sago, additionally known as 杨枝甘露 (yang zhi gan lu) in Chinese language, is a well-liked chilly dessert throughout Hong Kong and Taiwan. The bottom is ripe mango blended with coconut milk and a contact of sweetener, poured over cooked tapioca pearls and completed with extra diced mango. You’ll discover it on my weblog within the chilled Asian dessert assortment, alongside recipes like black rice pudding with coconut milk and mango sticky rice, the place ripe fruit and coconut are a few of my favourite components to work with.
The primary time I had this dessert was on the Beijing department of the Hong Kong dessert store Honeymoon Dessert (满记甜品) when it opened within the metropolis. The candy creamy fruity base loaded with chewy tapioca pearls and chunks of mango pulled me in on the primary spoonful, and it grew to become my favourite summer season dessert for years. I by no means considered making it at house till I moved to the US, the place the closest Asian dessert store is a 20 minute drive, and I lastly determined to study the dish in my very own kitchen.
At the moment’s model is a revised and improved tackle the recipe I initially printed a pair years in the past. The unique used evaporated milk and a layered restaurant fashion meeting, each of which I’ve now dropped as a result of the evaporated milk diluted the mango taste and the layered pour was fussier than a house dessert must be. Give this recipe a strive by following my step-by-step directions beneath, and I promise it’ll change into one among your favourite summer season desserts. It’s that good!
Substances
To make this decadent mango sago dessert recipe, I exploit the components listed beneath, together with just a few notes on every one.
Tapioca pearls (sago): I exploit small tapioca pearls labeled sago at my Asian grocery retailer.
Mangos: I attain for Ataulfo mangos after I can discover them as a result of they’re smaller, very candy when ripen, and have a buttery yellow flesh that blends to a easy base. Tommy Atkins mangos work too, I simply use half as many since every fruit is greater. Two of the mangos go on high diced, the remainder go into the blender for the bottom.
Easy syrup: I dissolve sugar and a pinch of salt in scorching water to make a fast syrup, which lets me sweeten the mango base with out including one other dairy product.
Coconut milk: I exploit canned coconut milk for a creamy base that doesn’t water down the mango.
How one can Make
1. Prepare dinner the tapioca pearls: Convey 3 cups of water to a boil in a small saucepan. Add the tapioca pearls and stir often so they don’t follow the underside. Boil for 12 minutes or so, till the pearls flip clear with a small white dot in the midst of every. If the white dot remains to be giant, boil for one more 1 to 2 minutes.
2. Cease the cook dinner and maintain the pearls: Drain the cooked pearls in a wonderful sieve and rinse them beneath chilly faucet water till the pearls are not heat to the contact. Decrease the sieve right into a bowl of faucet water so the pearls keep submerged and don’t dry out. Put aside.
3. Make the straightforward syrup: Warmth 1/4 cup of water within the microwave till scorching. Stir within the sugar and a pinch of salt till the sugar absolutely dissolves.
4. Cube the topping mangos: Lower 2 of the mangos for the topping. I slice alongside all sides of the pit, rating the flesh in a small grid by means of the pores and skin, then push the pores and skin from beneath so the cubes pop up for straightforward scooping. Set the diced mango apart.
5. Mix the bottom: Pit the remainder of the mangos and add the flesh to a blender. Add 2 tablespoons of the straightforward syrup and the coconut milk. Mix on excessive till the bottom is easy. Style the bottom. If it isn’t candy sufficient, mix in additional syrup a teaspoon at a time. If the bottom feels too thick to spoon, mix in a splash of water till it pours.
6. Assemble the bowls: Divide the mango base between 4 small serving bowls. Spoon the cooked tapioca pearls into every bowl and provides the bowl a mild stir so the pearls droop within the base. High every bowl with the diced mango. Serve at room temperature, or chill the bowls within the fridge for half-hour for a colder dessert.
Cooking notes
Use the ripest mangos you could find: The mango is the loudest taste within the bowl, so a ripe candy mango carries the entire dessert. Press the fruit with a light-weight contact, it ought to give just a little beneath your thumb and scent candy on the stem finish. If the mangoes are usually not ripen but, merely let it sit in your kitchen counter for just a few days. Retailer ripen mangoes within the fridge. An under-ripe mango will want extra syrup to style proper, and the bottom will lose its mango character.
Submerge the cooked pearls straight away: Cooked tapioca pearls dry out and stick to one another inside minutes of draining. Submerging the sieve immediately right into a bowl of cool faucet water retains the pearls unfastened and chewy till I’m able to assemble.
Modify the bottom for the coconut you’re utilizing: Canned coconut milk offers a thick creamy base that normally wants a splash of water on the blender to pour easily. A coconut beverage from a carton is thinner already and normally doesn’t want any further water. Style the bottom after the primary mix and regulate earlier than the bowls go collectively.
Save the imperfect mango slices for the blender: The 2 mangos I cube for the highest ought to be those with the smoothest flesh and the prettiest cubes. The mangos with bruised spots or uneven flesh go straight into the blender, the place the feel doesn’t matter.
Sweeten to the mango, to not the recipe: Mango sweetness varies with the variability and the ripeness, so the syrup quantity is a information and never a set measure. I begin with a small pour of the syrup into the blender, style the bottom, then add extra just a little at a time till it’s candy sufficient to get pleasure from by itself with a spoon.
Serving Recommendations
I serve mango sago straight from the fridge as a relaxing dessert on the finish of a Cantonese or Hong Kong fashion dinner. My husband and I normally eat the bowls on a scorching afternoon, with the remainder of the bottom ready within the fridge for tomorrow.
For a fuller summer season dessert get together, I make the mango sago alongside a tropical fruit plate and a few hotter baked gadgets so the desk has vary. A platter of coconut mochi offers friends a smooth chewy chunk that echoes the tapioca pearls, sesame miso shortbread sandwich can also be one other one among my favorites, and a tray of coconut cream buns finishes the desk with a smooth pillowy pastry.
Regularly Ask Questions
Can I exploit frozen mango?
Sure. Frozen mango works nicely when contemporary mangoes aren’t in season. Thaw it fully earlier than mixing, and save just a few cubes for garnish if desired.
What do I do if my tapioca pearls nonetheless have a white dot after the bundle time?
The white dot is the doneness cue, not the clock. If the dot remains to be seen at minute 12, hold boiling and examine in 1 to 2 minute increments till solely a tiny dot or no dot is left. Pearl dimension varies model to model, and enormous pearls take longer than small ones, so I belief the cue over the timer.
How lengthy do leftovers hold within the fridge and freezer?
The assembled bowls are greatest the identical day as a result of the tapioca pearls slowly take up the bottom and lose a few of their bounce in a single day. However if you wish to make this dessert forward of time, in a single day chilling within the fridge works. I don’t freeze mango sago, the tapioca pearls flip arduous and grainy after thawing, and the mango base separates right into a watery layer and a coconut layer that doesn’t mix again easily.
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My Mango sago is a relaxing Hong Kong fashion dessert with a easy ripe mango and coconut milk base, chewy tapioca pearls, and contemporary diced mango on high. The dessert is of course dairy free in my model, comes collectively in just a few levels on the range and the blender, and tastes like a Cantonese dessert store in a bowl.
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Convey 3 cups of water to a boil. Add the tapioca pearls. Boil, stir often, till pearls flip clear with a small white spot in the midst of every, 12 minutes or so. If the white dot remains to be fairly giant, boil for a further 1 to 2 minutes. (*Footnote 1)
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Instantly pressure the cooked tapioca pearls with a wonderful sieve and rinse them with faucet water to cease the cooking. Submerge the sieve with the cooked tapioca right into a bowl of faucet water to forestall the pearls from drying out. Put aside.
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Warmth 1/4 cup water within the microwave till scorching. Add the sugar and salt. Stir till absolutely dissolved to make a easy syrup.
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Cube two mangos and reserve it for the topping (confer with the images in my weblog publish above to see how I reduce the mangos). Pit the remainder of the mangos and switch to a blender. Add2 tablespoons of the syrup. Add the coconut milk. Mix till it types a easy texture. Style it, and regulate the style by including extra sugar if wanted, and blend in a bit water if the combination is just too thick. (*Footnote 2)
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Add half of the mango items (I exploit those with imperfect shapes), about 2 cups, right into a blender. Combine on the highest velocity till it types a easy paste.
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To assemble, add the mango puree into two small bowls, divide and add the tapioca pearls into every serving bowl, stir to combine, then high with extra mango items for garnish. Take pleasure in at room temperature or cool off within the fridge earlier than serving.
Ingredient Substitution Information
- The cooking time will range relying on the scale of your tapioca pearls. It is best to at all times observe the directions in your bundle if there are any.
- Relying on the kind of mango you utilize and the way ripe they’re, you may wish to use extra syrup for the specified sweetness. If you happen to use coconut drinks, you may not want so as to add any water. If you happen to use canned coconut milk, you may add a little bit of water so skinny out the mango puree just a little.
Serving: 4g, Energy: 380kcal, Carbohydrates: 68g, Protein: 4g, Fats: 13g, Saturated Fats: 11g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 1g, Sodium: 24mg, Potassium: 648mg, Fiber: 6g, Sugar: 55g, Vitamin A: 3360IU, Vitamin C: 114mg, Calcium: 45mg, Iron: 2mg
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