- ¼ cup small tapioca pearls
- 3 fresh ripe mangoes
- 8 oz coconut milk or coconut cream
- ¼ cup condensed milk
- 2–3 Tablespoons sugar (optional depending on the sweetness of the mangoes)
- Peel the mangos and then cut the mango off of the seed in thick slices. Take a couple of the nicest slices and cut them into ¼ inch chunks for garnishing (you should have about ½ cup). The rest will be blended. You should have about 1 pound of mango to puree.
- In a blender, add the coconut milk, condensed milk, and mango. Blend until smooth, and transfer to a large bowl. Taste the puree. If it’s not as sweet as you would like, add the optional sugar to taste.
- Cover the bowl and then chill the mango puree for at least an hour before adding the tapioca. (You can make this the night before and store it covered in the fridge.)
- In a pot, bring 4 cups of water to a boil over high heat. Make sure the water is at a rapid boil, and then add the tapioca, whisking as you pour it in. (If the water is not boiling, the tapioca will stick together and you will create one gooey raft of tapioca).
- Lower the heat to medium high and simmer for 13-15 minutes, whisking every couple of minutes. It’s ok if the tapioca still has a small white spot in the middle. It will disappear as it sits in the hot water.
- Turn off the heat and let the tapioca sit for 5 minutes or just until the tapioca is clear. Drain the tapioca into a sieve and rinse under running cold water to cool. Drain well.
- Add the tapioca to the mango puree and mix to combine. Pour into individual bowls and top with the reserved mango chunks. Refrigerate until ready to serve.
*Do not substitute Boba tea tapioca pearls which are a completely different product.
*If fresh mangoes are not available, feel free to substitute 1 pound of frozen mango or 2 cups of other fruit such as peaches, strawberries, or raspberries. Add sugar to taste once you have made the puree.
Keywords: mango, sago, desserts, summer, sweets, chinese, cantonese