Hi everyone,
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 a country with tropical weather like Vietnam. This is a sweet treat for summer and very easy to make.
Unforgettable Che Xoai – Vietnamese Mango Sweet Dessert
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 was so happy to translate this recipe for her and she was successful making this dish. So, let’s get started! Come and join me to make this unforgettable sweet dessert ;)
Delicious Che Xoai – Mango Sweet Dessert
1. Ingredients:
- 1 big mango (2 if the 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.
- ½ cup of small tapioca pearls ( or sago)
- 2 tablespoons coconut milk (plus 1 or 2 more tablespoons, if desired)
- 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. I found the best ratio of coconut milk to fresh milk is 1 coconut milk : 3 fresh milk.
- Granulated sugar to taste (It depends on how sweet the mango is. Therefore, always feel free to add more sugar to your taste)
2. Instructions: Simple and easy, ready after 1 hour
- To prepare tapioca pearls:
- Soak the tapioca pearls in cold water in 30 minutes
- Prepare a pot with 2 liters of boiling water. Add the soaked tapioca pearls into that pot. Stir with a spoon to prevent sticking in the bottom of the pot. Keep the heat so that the water is still boiling.
- After a few minutes, the tapioca pearls will turn to be transparent, which indicates that they are done.
- Pour all the tapioca pearls out to a sifter, and immediately rinse them through the cold water until they start forming into small “pearl”. Transfer them to a bowl, add 1 Tablespoon of granulated sugar to keep it elastic and tasteful.
To boil tapioca pearls
- Peel and cut the mango into small cube pieces. Divide the mango into half. Keep half in the fridge to garnish “che” later. Put the rest of mango into a blender.
- 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 or milk.
Put all the ingredients: mango, coconut milk, fresh milk, sugar to a blender
- 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. Garnish the mango to “che”. Keep “che xoai” in the fridge for at least 2 hour before serving for best result.
Combine the mixture and the tapioca pearls
This sweet dessert is very famous not only in Vietnam, but also in Singapore and many other Asian countries. The mango sweet desert (Che Xoai) is best in the day that it is made. My family never leave any thing left in the fridge because Che Xoai is so yummy and it’s hard to resist.
Che Xoai – A yummy combination of mango and coconut milk with a touch of tapioca pearls
Good luck and enjoy, everyone!
Ingredients
- 1 big mango (2 if the 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.
- ½ cup of small tapioca pearls ( or sago)
- 2 tablespoons coconut milk (plus 1 or 2 more tablespoons, if desired)
- 6 tablespoons fresh milk (whole milk or 2% less fat milk)
- Granulated sugar to taste
Instructions
- To prepare tapioca pearls:
- Soak the tapioca pearls in cold water in 30 minutes
- Prepare a pot with 2 liters of boiling water. Add the soaked tapioca pearls into that pot. Stir with a spoon to prevent sticking in the bottom of the pot. Keep the heat so that the water is still boiling.
- After a few minutes, the tapioca pearls will turn to be transparent, which indicates that they are done.
- Pour all the tapioca pearls out to a sifter, and immediately rinse them through the cold water until they start forming into small “pearl”. Transfer them to a bowl, add 1 Tablespoon of granulated sugar to keep it elastic and tasteful.
- Peel and cut the mango into small cube pieces. Divide the mango into half. Keep half in the fridge to garnish “che” later. Put the rest of mango into a blender.
- 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 or milk.
- 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. Garnish the mango to “che”. Keep “che xoai” in the fridge for at least 2 hour before serving for best result.
Notes
1. You can adjust a little bit the amount of coconut milk and fresh milk. I found the best ratio of coconut milk to fresh milk is 1 coconut milk : 3 fresh milk. 2. It depends on how sweet the mango is. Therefore, always feel free to add more sugar to your taste.
Please enjoy Che Xoai – Vietnamese Mango Sweet dessert with tapioca pearls