How to make Mango Tapioca a.k.a. Mango Sago

Mango Tapioca or “Mango Sago” as commonly known in the Philippines, is one of the favorite desserts of Filipinos like me.  Maybe because we love mangoes, and I must say that we are fond of creamy desserts too.  And it’s not surprising that mango is the national fruit of the Philippines because of its flavor and promising health benefits.

Mango Tapioca is usually enjoyed during summer season probably due to mangoes used to be available only during summer season.   But since the mango supply in the country becomes available almost the whole year round, it has now become one of the most prepared desserts not only on special occasions but even in a simple family feast.

Mango Sago is so easy to prepare, and for this recipe I do not provide any measurement of the ingredients as it will depend on what suits your taste buds.  If you prefer a sweeter version, you can add more condensed milk to your mixture.  Some do not add all-purpose cream, just evaporated and condensed milk.  But if you want more creaminess, you can add more all-purpose cream or cream.  There is 2-in-1 mix available too–condensed milk with cream.

Others use a creamer instead of an evaporated milk, while some prefer fresh milk.  Adding vanilla extract is optional and the most important thing to remember is that you need to choose sweet and completely ripe mangoes when preparing this dessert.

Do not freeze, just chill it, and enjoy!

How to make Mango Tapioca

 

Ingredients:

tapioca (sago), small

sweet mangoes (ripe)

fresh or evaporated milk

condensed milk

all-purpose cream

vanilla extract (optional)

 

How to cook tapioca (if ready-made or cooked tapioca pearls are not available.

Put washed tapioca in boiling water

Stir occasionally and wait until tapioca pearls become clear.

Wash and drain the tapioca.

Let it cool.

 

Mango Tapioca cream mixture

In a bowl, combine evaporated milk, condensed milk, and all-purpose cream as desired.

 

Instructions

Slice the mangoes and cut them into cubes.

Add cubed mangoes and cooled tapioca into the cream mixture.

Blend all the ingredients well.

Chill for at least 15-30 minutes and serve cool.

See printable recipe below: