Mango-Coconut with Tapioca Balls (Mango-Buko Sago)

Summer is here, and boy, I can feel the heat! So here's a recipe that would cool you down - Mango/coconut with tapioca balls.

I have to admit, though. When I bought the tapioca balls (also called "sago"), I thought it would grow as big as marbles when I cook it. I bought the miniscule ones, so as a result, hubby said it looked like fish roe. Not to worry, though. The roe-looking sago turned out to be a delicious and refreshing cooler for this scorching summer day.

This post is for my friend Angela, who inspired me to buy these tapioca balls. :-)


What you need:

• 1/2 cup Tapioca balls
• 3 1/2 cups water
• 3 tablespoons sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• pinch of salt

For the syrup:

• 1 ripe mango, cubed
• 1/2 cup sugar
• 1/2 cup water

What to do:

In a deep pan over low heat, combine all the ingredients for syrup and cook for about 20 to 30 minutes. Remove from the heat, transfer to a container and cool in the fridge.

Meanwhile, bring 3 1/2 cups of water to a boil in a saucepan. Add the tapioca balls and partially cover and simmer over medium heat. Stir occasionally and cook until the tapioca balls are translucent, around 30 to 40 minutes.

Stir in 1 cup unsweetened coconut milk, 3 tablespoons of sugar and a pinch of salt. Cook for about a minute, then transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and refrigerate for at least 2 hours.

Top with diced mangoes and drizzle with mango syrup before serving. Yummy!


Tips, Tricks, and Tweaks:

1. Use medium-sized tapioca balls. I imagine they would be better because of their chewy texture.
2. Add more coconut milk if you want a soupier variety.
3. Instead of making syrup, you can also use store-bought mango nectar.