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Dans la lune

June 20, 2020

Mango Sago cream

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Mango Sago cream

Print this recipe
Serving Size
5 to 6 people
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Mango Sago cream

Ingredients

  • 60 to 80g small tapioca pearls
  • 200ml coconuts milk
  • 1 riped mango - cut into bite pieces
  • 150ml whole milk
  • 150ml evaporated milk
  • 100ml water
  • 90g white sugar
  • 1 tbsp heavy cream/whipping cream
  • 1/2 tbsp condensed milk

Instructions

  • 1. In a medium cooking pot, add water. Bring it to a boil and add the tapioca. Bring to a boil again, and reduce the heat down to medium low. Cook for 15 to 20 minutes until translucent, stirring occasionally to prevent sticking.
  • 2. Turn off the heat and strain the tapioca pearls using a fine sieve. Rinse under cold water. Set aside.
  • 3. Peel mango and cut into bite pieces. Set aside to use as garnish for about 50g. In a blender or a food processor, combine the remaining mango and process until smooth and thick.
  • 4. In a cooking pot, add coconut milk, milk, water, evaporated milk and sugar. Heat over medium heat until almost boiled. Transfer into a heat safe bowl. Then add the cooked tapioca pearls. Let it cool in a water bath.
  • 5. Once it has cooled down, add mango puree and mix. Add heavy cream and condensed milk and mix.
  • 6. Chill in the fridge until ready to serve.
  • 7. Divide mango tapioca milk into serving bowls and garnish with diced mangoes (which you have set aside). Serve immediately.
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