The mango sweet dessert is very famous in Vietnam. Sometimes I feel that it is more like the mango smoothies with a special touch of tapioca pearls. Mango is a very common ingredient in cooking in a country with tropical weather like Vietnam. This is a sweet treat for summer and very easy to make.
Back to the time when I was still in Singapore, I remembered the first time I showed my cooking blog to my colleagues. My blog at that time was available only in Vietnamese though. I received a lot of compliments from my colleagues when they took a look at my blog. They could feel it when they only looked at the pictures of the dishes. One day, one of them came to me and asked me to translate this recipe ‘cause she loved this dish and was eager to make it for her family. I did translate for her and she was successful making this dish. So, let’s get started! Come and join me to make this unforgettable sweet dessert ;)
- 1 big mango (2 if mango is small) (Note: the quality of mango is very important to this dish. I prefer to use Thai mango. But in the US, I find Mexican mango is a good substitute. However, you should leave them ripen well.
- ½ cup of small tapioca pearls ( or sago)
- 2 tablespoons coconut milk (if you would like you can add 1 or 2 more tablespoons)
- 6 tablespoons fresh milk (whole milk or 2% less fat milk)
- Note: You can adjust a little bit the amount of coconut milk and fresh milk. The ratio of coconut milk and fresh milk should be 1 coconut milk : 3 fresh milk.
- Granulated sugar to taste (It depends on the quality of mango. If the mango is sweet then you can leave sugar out, but if not, you need to add to have a sweet taste)
2. Process: Simple and easy, ready after 1 hour
- To boil tapioca pearls:
- Soak the tapioca pearls in cold water in 30 minutes
- Prepare a pot with 2 liters of boiling water. After 30 minutes soaking in cold water, at the tapioca pearls into that pot. Keep the Med-hi heat, then stir with a spoon. Stirring helps the tapioca pearl not be stick in the bottom of the pot.
- After a few minutes, the tapioca pearls turn to be transparent, which indicates that they are done and ready to the next step
- Take the tapioca pearls out, using a four sifter and then immediately rinse them through cold water until they start forming into small “pearl”. Then transfer them to a bowl, add 1 Tablespoon of granulated sugar to keep it a little bit elastic and tasteful
- Peel and cut the mango into small cube pieces. Divide the mango into half. Keep half to the fridge to sprinkle in the final step when we put all together. The other half is put into the blender.
- Next, put mango, coconut milk, fresh milk, sugar (if needed) and about 1/3 cup of water into the blender, and blend them until everything becomes smoothies. If the mixture is too thick, add a little bit more water.
- Combine the mixture and the boiled tapioca pearls; and taste the last time to see if you need to add a little bit more sugar. Sprinkle the mango that is kept in the fridge when serving.
This sweet dessert is very famous not only in Vietnam, but also in Singapore and many other Asian countries. Keep it in the fridge and the mango sweet dessert taste the best on the day it is made.
Good luck and enjoy, everyone!