CocomangoBOOM
CocomangoBOOM
Ingredients
- 1/4 cup sago
- 1/2 mango
- 1/4 cup coconut milk
- 1 tablespoon simple syrup
- 3/4 cup mango puree
- 1/4 cup green tea, chilled
- 2 cups ice, as needed
- 2 tablespoons granulated sugar, as needed
Instructions
- 1
Bring a small pot of water to a rolling boil. Add the sago and cook for 15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min
- 2
Remove the sago from heat and let it rest, covered, for 15 minutes. This allows the sago pearls to become fully translucent.
⏱️ 15 min
- 3
Strain the sago through a fine-mesh sieve and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside.
⏱️ 2 min
- 4
Carefully cut the 1/2 mango. Using a spoon or glass, scoop the mango flesh from the peel. Dice the mango flesh into small chunks and place them in a small bowl.
⏱️ 3 min
- 5
Using a potato masher or a fork, mash the diced mango chunks until they form a chunky pulp. Set aside.
⏱️ 2 min
- 6
In a separate small bowl, combine the coconut milk and simple syrup. Stir until well combined. Set aside.
⏱️ 1 min
- 7
In a blender cup, add 2 cups of ice, mango puree, green tea, and 2 tablespoons of granulated sugar (adjust sugar to your preferred sweetness).
⏱️ 2 min
- 8
Secure the lid on the blender and blend until the mixture is smooth and has a slushy consistency.
⏱️ 3 min
- 9
To assemble each CocomangoBOOM, take a tall serving glass. Add a layer of the mashed mango chunks to the bottom of the glass.
⏱️ 1 min
- 10
Next, layer the prepared sago on top of the mango chunks.
⏱️ 1 min
- 11
Pour a layer of the sweetened coconut milk over the sago.
⏱️ 1 min
- 12
Finally, pour a layer of the mango slush into the glass. Continue layering the remaining sweetened coconut milk and mango slush until the glass is full, creating distinct layers.
⏱️ 2 min
- 13
Serve immediately, optionally with a straw, and enjoy your CocomangoBOOM!
Kitchen Tools
Nutrition Facts (per serving)
CocomangoBOOM
- 1/4 cup sago
- 1/2 mango
- 1/4 cup coconut milk
- 1 tablespoon simple syrup
- 3/4 cup mango puree
- 1/4 cup green tea, chilled
- 2 cups ice, as needed
- 2 tablespoons granulated sugar, as needed
Instructions
- 1
Bring a small pot of water to a rolling boil. Add the sago and cook for 15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min - 2
Remove the sago from heat and let it rest, covered, for 15 minutes. This allows the sago pearls to become fully translucent.
⏱️ 15 min - 3
Strain the sago through a fine-mesh sieve and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside.
⏱️ 2 min - 4
Carefully cut the 1/2 mango. Using a spoon or glass, scoop the mango flesh from the peel. Dice the mango flesh into small chunks and place them in a small bowl.
⏱️ 3 min - 5
Using a potato masher or a fork, mash the diced mango chunks until they form a chunky pulp. Set aside.
⏱️ 2 min - 6
In a separate small bowl, combine the coconut milk and simple syrup. Stir until well combined. Set aside.
⏱️ 1 min - 7
In a blender cup, add 2 cups of ice, mango puree, green tea, and 2 tablespoons of granulated sugar (adjust sugar to your preferred sweetness).
⏱️ 2 min - 8
Secure the lid on the blender and blend until the mixture is smooth and has a slushy consistency.
⏱️ 3 min - 9
To assemble each CocomangoBOOM, take a tall serving glass. Add a layer of the mashed mango chunks to the bottom of the glass.
⏱️ 1 min - 10
Next, layer the prepared sago on top of the mango chunks.
⏱️ 1 min - 11
Pour a layer of the sweetened coconut milk over the sago.
⏱️ 1 min - 12
Finally, pour a layer of the mango slush into the glass. Continue layering the remaining sweetened coconut milk and mango slush until the glass is full, creating distinct layers.
⏱️ 2 min - 13
Serve immediately, optionally with a straw, and enjoy your CocomangoBOOM!