Ingredients

The following ingredients have 4 Servings
  • 300 gr mango flesh (from one large and ripe mango)
  • 170 ml evaporated milk (See notes 1)
  • 1 Tbsp Honey (or more as needed. See notes 2)
  • 4 cups water
  • 80 gr small tapioca/sago pearls
  • cubes of fresh mango

Instruction

  • Put the mango flesh, milk, and honey in a blender. Blend into a smooth puree. Test for sweetness and add more sweeteners to your preference. Cover and keep them chill in the fridge for about one hour
  • Bring 4 cups of water to a rolling boil in a saucepan Add the small tapioca pearls and stir to prevent the pearls from sticking to the bottom of the saucepan. Cook for about 10-15 minutes or until the tapioca pearls are soft. You may still see some cloudiness (whitish color) in the center of the pearls, but as long as the pearls are soft with no hard center, it's done cooking
  • Use a metal strainer to drain off cooking liquid and rinse the pearl with running water to get rid of excess starch and stickiness. Put this in a bowl of clean water to let them soak so they won't stick to each other