Mango Sago Pudding

• Chill coconut water jelly for at least 2 hours

Nutrition values are AI-estimated based on ingredients.

• Fresh coconut water
• Gelling agent
• 1/2 cup fresh coconut water
• 1 cup small white tapioca pearls
• 1 spoonful white granulated sugar
• 1 ripe mango
• Evaporated milk or regular milk
• Condensed milk
• A handful of ice cubes
• Small green leaf (mint) for garnish

1. 1Extract fresh coconut water, measure about 1/2 cup into a small bowl, and stir in a gelling agent to thicken.
2. 2Filter remaining fresh coconut water into a pot, add 1 spoonful of white granulated sugar and the thickened coconut water mixture, then stir and heat until combined.
3. 3Pour the hot liquid into a clear glass dish and refrigerate it to set into a firm jelly.
4. 4Boil water in a pot, add about 1 cup of small white tapioca pearls, cook until translucent, then drain them.
5. 5Halve a ripe mango, score it into cubes, transfer the majority into a blender for pureeing, and set aside a small portion for garnish.
6. 6Once the coconut water jelly has set, carefully cut it into small cubes and scoop them out.
7. 7In a large mixing bowl, combine the drained tapioca pearls, cubed coconut jelly, and reserved mango cubes.
8. 8Pour the smooth mango puree over the ingredients, followed by a stream of evaporated milk or regular milk, and then a thicker stream of condensed milk.
9. 9Add a handful of ice cubes and thoroughly stir all ingredients with a ladle.
10. 10Pour in more milk and stir again for desired consistency.
11. 11Serve the Mango Sago Pudding in individual glasses, garnished with additional fresh mango cubes and a small green leaf.

These instructions are our analysis of the original video. Watch on YouTube →