Cooks well alongsideBlueberry Cake
🍔 ⏱️ 1h 15m
Oven + stovetop — no fighting over heatFits inside the other dish's 63-minute hands-off window
👨🍳 Instructions
✨ Meez Magic · 5 steps → 11 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
In a pot, bring 4 cups of water to a boil
2
Add the mini pearl tapioca once the water is at a full boil. Stir and bring it back to a boil
3
Simmer until the tapioca is completely transparent
4
If the tapioca balls still have a white center after 20 minutes, turn off the heat, cover, and let the tapioca sit in the hot water for another 10 minutes
5
When the tapioca is cooked through, drain and rinse in cold water to cool, then soak in a bowl of cold water and set aside
6
Peel the mango, trimming to remove the center pit
7
Set aside a large handful of nice chunks for topping. The rest will be blended
8
In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth
9
Transfer to a large bowl. If you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca
10
When you're ready to serve, drain the cooked tapioca and add to the mango mixture
11
Scoop into individual bowls and top with mango chunks
🎉
You're all done!
Enjoy your mango sago — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Watch out · Boil WaterUse a tall pot to avoid overflow
- Add TapiocaStir to prevent tapioca from sticking
- Simmer TapiocaCheck occasionally for clarity
- Rest Off HeatResidual heat finishes cooking the centers
- Cool TapiocaCold water stops the cooking process
- Peel MangosA mango splitter makes pitting easier
- Set Aside ChunksChoose the prettiest pieces for garnish
Swaps, storing and making ahead
Good to know
Swaps
- No small tapioca pearls? Larger pearl tapioca works too, just simmer longer until fully transparent.
- Short on fresh mango for the puree? Thawed frozen mango chunks blend just as smoothly.
Making it ahead
Blend the mango mixture up to a day ahead and keep it covered in the fridge; cook the tapioca on the day, since chilled pearls firm up.
Notes by Meez Magic, written for this recipe. Use your judgment.
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