Ingredients

1 cup

tapioca pearls

2 cups

diced mangoes

1 cup

nata de coco, drained (coconut gel)

1 can (400ml)

full fat coconut milk

1 cup

condensed milk

1 cup

mango puree

1 tsp

vanilla extract

"Mango Bango or Mango Sago Dessert is the dessert you didn't know you needed! It's a creamy coconut milk-based pudding with tapioca pearls, coconut jelly, and freshly diced mangoes—the most delightful spoonable dessert!"

Many thanks to Nikibakes for this lovely summery recipe.

Cup sizes are American cup measurements to make it quick and easy.

Method

Add 4 cups of water to a saucepan along with the tapioca pearls and bring to a boil, once boiling, cook for 10 minutes on medium-high heat, stirring frequently. Lower the heat if the tapioca starts to boil too rapidly. Remove from heat. Cover and let sit for 15 minutes.
While the tapioca rests, peel the mangoes using a peeler. Remove the smooth flesh and dice the mango into small cubes.
Place the tapioca into a strainer and run under cold running water until the tapioca cools to room temperature, and most of the starch drains away. You’ll notice the tapioca pearls take shape once the excess starch drains from the strainer.
In a large bowl combine the coconut gel, cooled tapioca pearls, ¾ cup coconut milk, mango puree, and condensed milk. Stir to combine. Taste and adjust with 1-4 more tablespoons of condensed milk to taste. Stir in the mango pieces and vanilla extract
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally 6-8 hours, so that the mango bango thickens.
Serve in bowls or dessert glasses, once cooled. Enjoy!