Egg-wrapped sandwich

Summer always kills my appetite for hot meals, leaving me craving something cool and satisfying. One day, I ordered mango sago at a dessert shop and was instantly hooked—the sweet mango, chewy sago, and soft taro balls soaked in icy milk were pure bliss! But at $5 a bowl (with barely any toppings), I knew I had to recreate it at home. After a few trials, I nailed the perfect ratio, and now my family and friends beg me to make it every time they visit. The best part? It’s embarrassingly easy and way cheaper than store-bought!

🔍 Ingredient Breakdown

1. Mango: Opt for ripe varieties like Thai or Honey mango—sweet, fiberless, and perfect for mashing.

2. Sago: Made from tapioca starch, these tiny pearls turn translucent when cooked, adding a fun chew.

3. Taro Balls: Softer than boba, these purple or white bites add a lovely sticky texture.

4. Milk: Whole milk or coconut milk works best, adding creaminess that shines when chilled.

Why these ingredients? The mango’s tang balances the milk’s richness, while sago and taro balls add layers of texture—sweet but never cloying, especially when served cold.

🍽️Serving Suggestions

1. Chill it: Refrigerate for 1+ hour for an extra refreshing bite.

2. Customize: Swap milk for coconut milk, drizzle condensed milk, or add mango puree for intensity.

3. Eat fresh: Sago hardens over time; taro balls can be revived with a quick microwave zap.

4. Level up: Top with ice cream or pudding for a decadent twist!

❤️ Why You’ll Love It

1. Foolproof: If you can boil sago, you’ve mastered it.

2. Budget-friendly: Costs under $2 per serving—triple the portions of cafes!

3. Endlessly adaptable: Adjust sweetness, swap fruits (try durian or strawberry!), or go dairy-free.

4. Instant mood booster: A bowl of this on a sweltering day beats sugary drinks any time.

🥗RECIPE🥗

👉🏻Ingredients list

• 2 ripe mangoes (~300g)

• 50g sago

• 30g mini taro balls

• 300ml milk

👩🍳DIRECTIONS:

1. Cook sago: Boil in water for 15 mins (stir occasionally), then turn off heat and let sit for 15 mins until clear. Rinse with cold water.

2. Cook taro balls: Boil until they float (~3 mins), then chill in ice water.

3. Prep mango: Dice half; mash the other half into a paste.

4. Assemble: Layer mango paste, sago, taro balls, and diced mango in a bowl. Pour milk over and mix!

❓ FAQ

• My sago isn’t translucent!

  • Let it steep longer. If still white-centered, reboil for 5 mins + rest.

• Can I prep sago ahead?

  • Yes, but store in sugar water in the fridge (use within a day).

• No taro balls?

  • Substitute boba, grass jelly, or agar cubes for similar fun textures.