Mango Sago Coconut Jelly (Print-Friendly Format)
Refreshing mangoes, sago, and coconut jelly in creamy coconut milk.
# Required Ingredients:
→ Main Ingredients
01 -
2 ripe yellow mangoes, peeled and diced
02 -
1 jar (17.6 oz) coconut jelly, drained
03 -
1/2 cup mini tapioca pearls or sago
04 -
1/2 cup sweetened condensed milk
05 -
1 can (13.5 oz) coconut milk
06 -
1 cup water
# How to Make It:
01 -
Pour coconut milk into a medium saucepan. Fill the empty coconut milk can halfway with water (about 1 cup), swirl to collect the remaining coconut milk, and add this to the saucepan. Add sweetened condensed milk. Bring the mixture to a boil, then turn off the heat. Stir well and allow to cool.
02 -
Bring 5 cups of water to a boil in a medium pot. Add tapioca pearls, reduce heat to a low simmer, and cook for 10 minutes, stirring occasionally. Turn off the heat, cover, and let stand for 10 more minutes. Drain the tapioca using a fine mesh sieve and rinse under cold water to prevent sticking and remove excess starch. Set aside.
03 -
In a large mixing bowl, combine diced mangoes, drained coconut jelly, and cooked tapioca pearls. Add the cooled coconut milk mixture and stir to combine.
04 -
Cover the mixture and refrigerate for at least 3 hours or until completely chilled.
05 -
Scoop into small bowls or glasses to serve. Optional: Add ice if desired. Best consumed within two days.
# Additional Information:
01 -
You can substitute mangoes with strawberries or any other preferred fruit.
02 -
Replace coconut milk with any milk alternative, half-and-half, or diluted coconut cream.