I think this mango dessert is like a fusion between a Filipino dessert and a Thai/Vietnamese dessert (che Thai). Honestly, it can be a fusion of lots of different countries because we all seem to have some version of this dessert!
The only thing that requires cooking is the sago (mini tapioca pearls)! And then you just combine everything together, refrigerate and serve cold!
You can use half-n-half or coconut milk. Also, feel free to experiment with other fruits. Lastly, don’t use the red sugar palm unless you want the dessert to turn into the color of Pepto Bismol the next day. 🙂
Other dessert recipe:
Mango Pomelo Sago Tea: Mango, pomelo, jasmine green tea, and sago to please your tastebuds this summer!
Fusion between a Filipino and a Thai/Vietnamese dessert (che Thai).
- Boil water in a small pot. Add sago and cook for 6 minutes, stirring occasionally. Turn off the heat and cover with a lid. Let it continue to cook from the residual heat until the pearls are translucent (about 10 minutes). Drain sago and rinse with cold water. Pour into a bowl and set aside.
- Prepare other ingredients by chopping mango and draining the coconut jelly and sugar palm. Coconut jelly and sugar palm are both optional for textural interest. You can omit one or both, but then you should add more sago and mango.
- In a measuring cup or small bowl, mix together condensed milk and coconut milk. You can also use half and half in place of coconut milk. If you don’t have condensed milk, you can use a little bit of sugar. Taste to see if it’s sweet enough for your liking before mixing it with the fruit.
- Add everything into big serving bowl and mix well. Cover and refrigerate for 2-3 hours and serve cold!