Description
A delicious and creamy dessert made with mango, sago, and gulaman, perfect for any occasion.
Ingredients
- 1 packet unflavored gulaman powder (about 0.35 oz), prepared according to package directions
- 4 cups water, or the amount specified on the package
- 2 tablespoons sugar, optional
- ½ cup small tapioca pearls
- 6 cups water, for boiling
- Cold water, for rinsing
- 3 large ripe mangoes, peeled and diced
- 1 cup mango purée
- 1 can (12 oz) evaporated milk, chilled
- 1 can (14 oz) sweetened condensed milk
- 1 cup all-purpose cream, chilled
- 1 teaspoon vanilla extract, optional
- ½ cup cold milk, if needed to adjust consistency
Instructions
- Prepare the gulaman. Dissolve the gulaman powder in water according to the package instructions. Add sugar if desired. Bring to a boil, stirring until fully dissolved. Pour into a shallow dish and let it cool until set. Refrigerate if needed, then cut into small cubes.
- Cook the sago. Bring 6 cups of water to a rolling boil. Add the tapioca pearls and cook according to the package instructions, stirring occasionally to prevent sticking. Small pearls commonly take around 10–20 minutes, while larger ones may take longer.
- Check the tapioca pearls. When the pearls are mostly translucent with little or no white center, turn off the heat and cover for 5–10 minutes if needed. Drain and rinse under cold running water until cool. Set aside.
- Prepare the mango purée. Blend 1 cup of diced mango or fresh mango flesh until smooth. Reserve the remaining diced mango for texture.
- Make the creamy mixture. In a large mixing bowl, combine the chilled evaporated milk, condensed milk, all-purpose cream, mango purée, and vanilla extract. Stir until smooth and creamy.
- Combine the ingredients. Add the cooked sago, gulaman cubes, and most of the diced mango to the milk mixture. Gently stir until everything is evenly distributed.
- Adjust the consistency. If the dessert is too thick, add a little cold milk at a time until it reaches your preferred consistency. Taste and adjust the sweetness if necessary.
- Chill the dessert. Cover and refrigerate for 2–3 hours, allowing the flavors to blend and the dessert to become thoroughly cold.
- Garnish and serve. Spoon into individual cups or bowls. Top with the reserved mango cubes and serve chilled.
Notes
- Ensure the gulaman is fully dissolved for the best texture.
- Adjust the sweetness according to your preference.
- This dessert can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling and Mixing
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 35g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg