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Wednesday, August 25, 2010

Chè Xoài (Mango Pudding)

Sweet mango is one of my kids' favorite fruits.   I usually buy it in a big box.  Sometimes we couldn't finish them on time and they would spoil.   A few weeks ago, I bought a box of ripe mangoes at such a good deal, but knew that we won't be able to finish them in a couple days, so I thought of using some of these mangoes to make chè xoài, mango pudding. It turned out great! The nice thing is you can enjoy it either hot or cold, but I like it best cold when it's hot. 
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Recipe:  Chè Xoài

4 ripe mangoes, peeled,
1/4 cup of bột bán (tapioca pearls)
1/2 cup sugar
1 small can of coconut milk
1  cup water
Making Mango Pudding

Separate mangoes from seeds.  Add 2 mangoes in a food processor and puree it.  Dice the other 2 mangoes into small cubes.  Set them aside.

In a pot, boil water then add tapioca pearls.  Reduce the heat to medium.  When tapioca pearls turn color, add coconut milk and sugar.  Bring it to boil again.  Adjust the sweetness to your liking.  Remove it from heat.  Add vanilla, then transfer it to a glass bowl or any bowl. 

I made the tapioca a day before; therefore, it looks so thick :( 

Let it cool down then add mango puree and cubes into tapioca bowl. 

Chill it in the fridge and you're done! 

Enjoy a bowl of fresh, sweet and chunky mango pudding!

1 comment:

  1. Hi. I was just wondering how many bowls this would make? As well, after cooking the tapioca pearls in boiling water do we drain the pearls at all? Or do we just add the sugar and coconut milk right away to the pot? Thank you!