Mango Sago

Directions

• Before We Start

  This recipe optionally calls for our Lime Infused Coconut Froth that can be made with the remaining coconut milk and the juice of the lime.
  
  Using Sugar Instead of Allulose: We love using allulose, since it is a natural alternative to sugar that doesn’t spike your glucose. You can substitute it with sugar by reducing the amount by roughly 1/3. So if you are needing 1 tbsp of allulose, use just 2/3 tbsp of sugar instead.
  Tapioca Pearls: Use small white pearls, not large boba-style ones. They’re much better suited for this dessert.
  Coconut Whip: See Recipe

• Cook the Tapioca

  Bring about 1 quart of water to a boil. Add tapioca pearls, return to a boil, reduce heat to medium, and simmer uncovered for 10 mins. Turn off heat, cover, and let sit 3 mins. Strain under cold water and set aside.

• Prep the Mango

  Cut cheeks off 3 mangos and cube one half from each into ¼-inch pieces. Add to blender with remaining flesh. From 4th mango, cut cheeks, slice into strips, and cut into ~50–70g of rectangular pieces for topping.

• Add & Blend

  Add coconut milk, evaporated milk, and allulose (or sugar) to blender. Blend until smooth, about 30-60 seconds. Chill for 1 hour if you have the time.

• Zest the Lime

  Roll the lime, then zest it with a microplane for garnish.

• Make the Lime-Infused Coconut Whip (Optional)

  Combine remaining coconut milk with lime juice and sweetener. Whip 3–5 mins until light and pillowy. See recipe for full details.

• Combine

  Combine 800g mango puree with 400g tapioca (2:1 ratio). Mix to incorporate. Divide into bowls and top with coconut whip, reserved mango slices, tapioca pearls, and lime zest.