Mango sago pudding
A quick, refreshing dessert with a tropical touch? Mango Sago with coconut cream and strawberries can be prepared in minutes. Perfect for hot weather and unexpected guests!
Number of servings
8
Preparation time
10 minutes + cooking time for the balls
Print recipe
INGREDIENTS
- 50 gr Tapioca QF Quality Food
- 50 gr Tapioca pearls large QF Quality Food
- 200 ml Coconut cream 23 – 26% Kara Cream
- 100 gr QF Quality Food Mango Pulp
- 100 g finely chopped strawberries
- 50 g blueberries
- 200 g of ice
- a handful of finely chopped mint
A METHOD OF PREPARING
- Cook the tapioca according to the package instructions. Once cooked, let it cool, then transfer to a strainer and rinse with cold water to remove excess starch. Transfer to a large bowl.
- Mix strawberries and blueberries with chopped mint. Add to the bowl with the tapioca.
- Add drained tapioca balls, coconut milk and mango pulp.
- Mix everything thoroughly, add ice and pour into glasses.
