Mango Sago | Mango Tapioca

Mango Sago Recipe. This straightforward and mouth-watering pastry is ideal for any events. The mix of unflavored and coagulated custard “sago” with coconut cream, improved dense milk and mango juice is so rich and scrumptious. This mango sago treat is best served when its chilled and top with crisp sweet mango cuts and a mint.

I chose to make this pastry since Mangoes are in season, you can discover it at any organic products slows down they are new, sweet and shoddy right now. You can purchase Sweet Mangoes from Guimaras here at neighborhood markets for as low as P120.00 per kilo (I got 4 pieces huge mangoes). What’s more, the best part is the Vendors are so sweet as their mangoes, LOL. My mangoes are completely ready and the fragrance of sweet mango fills my kitchen, helps me to remember Victoria Secret Mango Temptation Perfume that my cousin gave me

Mango Sago Mango Tapioca

  • Makes: 12 shot glasses
  • Fixings:
  • Base:
  • 1½ cups Cooked Tapioca Pearls “Sago”
  • Cream:
  • 1 prescription. Ready Mango, 3D squares
  • ½ cup Mango Juice
  • ¼ cup Coconut Cream or All-Purpose Cream
  • ¼ cup Sweetened Condensed Milk
  • 1 tsp. Vanilla Extract
  • Garnishes:
  • 1 prescription. Ready Mango, diced
  • 12 pcs. Mint leaves, to enrich (discretionary)
  • You likewise Need:
  • 12 pcs. (2oz.) Shot Glasses or Disposable Shot Glasses
  • 12 pcs. plastic spoons


In a pot, heat 3 cups of water to the point of boiling and include ¾ cups custard and blend consistently until translucent and cooked through. Cooking time changes, relies upon the size of custard pearl you utilized. For best outcome, if you don’t mind cook custard as indicated by bundle guidelines. Channel and flush cooked custard and put in a safe spot.

Wash and Cut Mangoes in equal parts, cut substance in 3D squares and gap into two dishes. One for Toppings and the other one is for your mango cream.

In a blender, consolidate 1 piece of mango blocks, mango juice, cream, improved dense milk and vanilla concentrate. Empty mango cream into a bowl of custard “sago” and blend well, at that point refrigerate for 60 minutes.

Plan small scale shot glasses and gap mango sago uniformly, top each glass with saved mangoes and new mint leaves. Mango Sago is best served when it is chilled.

Here’s our elements for Buko Pandan Gelatin:

Custard Pearls likewise know as “Sago” (utilize the little size and cook as per bundle course) Fresh Sweet Mangoes, Coconut Cream or All-reason Cream, Sweetened Condensed Milk, Mango Juice and Vanilla Extract. You can likewise top with crisp mint leaves for introduction.

For Party Ideas, with this formula you can make 12 (2 ounce) shot glasses, simply twofold the formula whenever wanted. Fixing Prices: for Tapioca P10.00, Large Mango P30.00, Mango Juice P10.00, All-Purpose Cream P15.00, Condensed Mik P10.00, Vanilla Extract P2.00 (My complete expense is just P77.00).

For the Packaging all we need is twelve of dispensable 2oz. shot glasses at P66.00/dozen, plastic spoons at P4.00/dozen and a 9x6x3 box with separator for just P15.00. (My all out expense is just P85.00)”

Mango Sago Mango Tapioca

You can discover all gathering needs, bundling, heating supplies, fixings and so on at any preparing stores. I’m happy that here in Bacolod we have Chefs and Bakers situated at Lacson Street and Portia Wholesale Store situated at Gatuslao Street.

Leave a Reply