It’s mango season once again!!! I love this season because obviously there is an abundance of mangoes and that means the prices are cheaper. I just absolutely hate buying mangoes when they’re not in season because their prices can go up as high as 90 pesos per kilo. And of course, that depends on which city you live in. Since I’m in the provincial areas of the Philippines, it doesn’t go up as much but, you know, who likes spending a lot these times anyway?
One thing I noticed this year though is that there are less mangoes compared the previous years. Sad, sad thing. We had I think the worst drought this year, the El Niño phenomenon, which perhaps affected the number of produce this year. Really, it’s time we get off our butts and do something for nature. Trust me, things will worsen.
Okay. Before I start channeling my inner environmentalist, I’ll channel my inner home cook and share how I make this favorite dessert. I call this a tapioca salad. Not that I’m the one who named it or anything but it’s what I know it’s called.
Ingredients are as follows:
- Condensed Milk
- All-purpose cream
I was told you could also add gulaman on it but because that’s too much work for me, I opt not to put some on my version.
You can buy uncooked sago from your grocery store but I’ve seen a cooked version available in the local market. Now, to be completely honest, I suggest you go ahead and buy the uncooked sago and prepare it yourself. It’s time-consuming, yes, but at least you know it’s clean.
So this is how the cooked sago looks like
Tips for the Sago:
Soak the sago overnight. The longer you soak it, the better. This is so that you’ll have lesser cooking time. After soaking my sago overnight, I just went ahead and boiled it with continuous stirring for 45 minutes or until the pearls turned translucent as seen above. Hard work, right?
These mangoes don’t look ripe enough but trust me, they were sweet. And they were free!!!
I sliced these mangoes and used a kitchen tool (which I have no idea what it’s called) and sort of shredded it. Not shredded it I guess but this was the aftermath.
Now, of course, even if you taste the mangoes and it tastes sweet, there’s really no assurance that there’s no sour part of it. So what I do is cook the mangoes with brown sugar. Just put the mangoes (as seen above) on a pan, put some sugar, and wait until it boils. Make sure you don’t overcook it. We don’t want it to caramelize.
Next step is the fun part. Mixing everything together!!!
Just go ahead and combine all the ingredients together: cooked sago, cooked mango, condensed milk, and all-purpose cream. And drum roll please…. it’ll look like this!
There you have it. Tapioca salad. The picture isn’t as appetizing but it was perfect.