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  1. Sago and tapioca are different things though. Sago is from the sago palm while tapioca is from cassava. The former is lot less gloopy. Though I'm not sure if real sago is available anywhere outside Southeast Asia so it doesn't really matter.

  2. Looks amazing. I could eat that for breakfast on a summer day when it feels too hot in the morning already. I guess the tapioca pearls could be prepared the evening before and stored in water in the fridge?

  3. I love making this every summer, I blend the mango with raw milk instead and I don't add any sugar. When I worked in Hong Kong I had the pleasure of eating at the restaurant of the chef that created this dessert I tried a different dessert he had at the time and it was so good. It was honey dew melon and water chestnut in tiny cubes, coconut milk and sago, it was a cold dessert, so refreshing, never thought I'd enjoy water chestnut in a dessert but it worked!

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