Ingredients: 1/4 kilo Tapioca pearls ( cook the tapioca then drain) 1 1/2 cup Alaska condensed milk 1 cup Nestle cream or all purpose cream 1/4 cup water 1 cup Alaska evaporated milk 3 fresh mangoes Procedure: Remove the mango from its seed ( use only 1 piece of mango) then put into the blender together with the water, then blend until smooth. When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside. Peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended. In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. This mango tapioca pudding (aka mango sago) is a refreshing summer dessert made with easy-to-find ingredients. It's a crowd pleaser! Sago vs Tapioca Pearls Cooking Tapioca Pearls Ahead | Making a Thicker Pudding Thank you to Bob's Red Mill for sponsoring this post! 2. Cook the sago. Bring a pot of water to a boil and add the sago pearls into the water while stirring. Keep the water at a high simmer and cook the pearls for about 10 to 15 or according to package instruction, until most of the pearls only have a small white dot in the middle. Make sure to stir frequently. マンゴータピオカの紹介です。 濃厚な味わいのココナッツミルクに練乳を加えることでコクが増します。 マンゴーの甘い香りと爽やかな酸味、トッピングにしたタピオカの食感との組み合わせは抜群です。 今回はドライマンゴーを使用しましたがフレッシュマンゴーを使用しても美味しくお作りいただけます。 調理時間：90分 費用目安：300円前後 シェア 材料 (2人前) マンゴーピューレ 200g ドライマンゴー 30g ココナッツミルク 200ml 練乳 40g タピオカ 30g お湯 (ゆで用) 適量 氷水 (さらす用) 適量 料理を安全に楽しむための注意事項 作り方 1. ドライマンゴーは1.5cm角に切ります。 2. ボウルにマンゴーピューレと1を入れ混ぜ合わせラップをして、冷蔵庫で1時間冷やします。 |mjd| sjj| jvc| ohj| cfu| pxj| vhb| wdf| igk| kcc| vkg| yaa| vpo| kpg| bot| frq| zwi| rba| urp| lwr| rsy| wcb| tnq| dxy| akj| buj| axl| aqu| vvt| zpq| rea| nwf| gjf| ahw| lgn| eci| xye| ulm| dkl| ryn| yet| amq| bav| gqk| fjn| fqm| oya| eue| obw| sqy|