My adventure of trying different and interesting dishes, got me to relish this one.
About 4 - 5 years back on one of my Manila flights, I happened to taste the 'Tapioca Mango' Pudding, and what a beautiful blend of tastes that I still remembered it! And as I got the most delicious alphonso mangoes recently, I had to try my hand at this.
We don't get tapioca pearls in the middle-east easily, the best and the closest substitute to it is sago pearls.
A simple, quick and wonderful tropical dessert with a perfect blend of tropical fruits and the thick vanilla sago pudding, can be served warm or chilled.
45 Minutes - 1 Hour
2 - 3 Hours
1 - 2 Hours
5 - 6 Portions
Any Tropical Fruits
1/2 cup, medium or small
for garnish - Bananas, Berries, Mango, Pineapple, Chikoo, Custard Apple
Wash and soak the sago pearls for atleast 30 - 45 Minutes.
If you are using the small pears, they need to be soaked for just about 5-10 minutes, but if you have the large pears, they need to be soaked in warm water for atleast 2 - 4 hours. Soaking the large sago pears for this long would ensure that they will cook much longer and don't taste raw or powdery once cooked.
Add the water, coconut milk, sugar, salt and vanilla essence.
Cook this mixture on a low flame, stirring continuously, to ensure that it doesn't stick to the bottom of the pan.
The sago should take about 15 - 20 minutes to cook.
As the sago cooks, the mixture would become thicker.
If the sago is still a bit raw at the pit and the mixture is too thick, you can add little water at a time, till the sage pears become translucent after cooking.
Till then, peel and remove the pulp of 2 mangoes. In a mixer, place the pulp and the brown sugar and make a fine paste. Cover and keep aside. You can add more sugar according to your taste.
Cut the fruits you want to use for garnish.
Once the sago mixture is cooled a bit, take a dessert cup/glass, and pour the sago pudding and the mango pulp in layers. Cover with cling foil and refrigerate**.
** If you plan to serve it chilled, cook the sago pearls in double the coconut milk and 1/2 cup more water as the sago would soak up all the moisture by the time it is served.
Another suggestion to serve it cold would be to refrigerate the sago mixture in the desired serving bowls, and keep the mango pulp, coconut milk and cut fruits separately for people to find their own combinations. This would also ensure that the dessert isn't too dry.
If serving this dish warm, the water and coconut milk quantities can remain the same.
If you are using the small sago pearls, make sure they are of a good brand and quality or else they are going to dissolve while cooking them.
Washing the sago at least 5 - 10 times would get rid of the excess starch. Or else the pudding would taste a bit powdery.
If you like a stronger, richer taste of coconut, you can increase the coconut milk by 1/2 a cup and reduce that much from the water.
Once the pudding is cooked, if it still tastes a bit powdery, add some water and continue cooking on a slow flame, till it tastes cooked.