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Cook the Tapioca Pearls: Bring water to a boil in a large pot. Add the tapioca pearls and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover the pot with a lid, and let the pearls sit for an additional 15 minutes to become fully translucent.
Rinse and Drain: Pour the cooked sago into a strainer and rinse thoroughly under cold running water to remove excess starch and prevent sticking.
Prepare the Mango Mixture: Peel the mangoes and cut them into chunks. Reserve half for toppings. In a blender, purée the remaining mango chunks along with one can of coconut milk and the condensed milk until smooth and creamy.
Combine: Gently fold the rinsed sago into the mango-coconut purée. Cover and refrigerate for at least an hour to chill and thicken.
Make the Coconut Cream Topping: In a small saucepan, simmer the second can of coconut milk with the sugar. Separately, mix the cornstarch with a bit of water to create a slurry, then stir it into the simmering coconut milk. Continue cooking until slightly thickened. Cool completely and refrigerate for about an hour.
Serve: Spoon the chilled mango sago pudding into cups or bowls, drizzle generously with the coconut cream, and top with fresh mango chunks for a burst of texture and flavor.
Serving and Storage Tips:
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