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Serving: Best served cold, straight from the refrigerator. Garnish with extra mango cubes or even a sprig of mint for an elegant presentation.
Storage: Store any leftovers in airtight containers in the fridge. The pudding is best enjoyed within 2 days for optimal texture and flavor.
Variations:
Dairy-Free Version: Replace the condensed milk with sweetened coconut condensed milk or simply use more coconut milk and sweetener to taste.
Add-ins: Add small cubes of jelly (nata de coco) or a sprinkle of chia seeds for more fun textures.
Fruit Mix: Blend a small amount of passionfruit, lychee, or pineapple along with the mango for a tropical fruit medley.
FAQ:
Q: Can I use frozen mangoes instead of fresh?
A: Yes! Thaw frozen mango chunks before blending. They work well, especially when fresh mangoes are out of season.
Q: My sago pearls are still chewy after cooking. What should I do?
A: If they’re still opaque or hard in the center, boil them a few minutes longer and let them soak covered again until fully translucent.
Q: Can I make this dessert ahead of time?
A: Absolutely! In fact, chilling it for several hours or overnight improves the flavor and texture.
Q: What can I use if I don't have champagne mangoes?
A: Ataulfo mangoes or any sweet, ripe variety will work beautifully in this recipe.
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