Mango Sago (楊枝甘露)

Mango Sago (楊枝甘露) Recipe

By Peanut Palate

🔪Prep Time: 10 mins

Ingredients

For the Mango Layer

2 tbsp small white tapioca pearls uncooked

1½ cups fresh or frozen mango, diced

scant ¼ cup coconut milk canned

1 tbsp coconut cream canned

⅛ tsp vanilla extract

For the Coconut Layer

¼ cup coconut cream canned

1 tbsp maple syrup

⅛ tsp vanilla extract

Instructions

1Cook the tapioca pearls as per the instructions on the back of the bag you bought. Usually, there are instructions for cooking it on the back side. If not, then you'll want to boil 1 cup of water on the stovetop, then add the mini tapioca.

2Cook on medium-low for 15 minutes, until the tapioca is transparent. When it is cooked thoroughly, drain the water and soak in a new bowl of cold water.

3Remove a small handful of the mango for topping. In a small blender cup, add the rest of the mango, coconut milk, coconut cream and vanilla. Blend it until it's smooth. Then mix in the tapioca pearls by hand. You can refrigerate the mango mixture to chill the dessert before adding the tapioca pearls, if you would like it to be colder.

4When it will be served, mix the mango mixture with the tapioca pearls by hand if you haven't already. Then mix together all the ingredients for the coconut layer in a separate bowl.

5In a cup, layer the mango layer, then the coconut layer, then mango chunks on top. Serve right away!

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.