Mango Tapioca Jelly


  • 2 medium size ripe mangoes cut into big cubes
  • 1/4 cup tapioca pearls /sabudana
  • 3-4 cup water for cooking sagoo
  • 1 cup evaporated milk
  • 2 1/4 cup milk (for preparing evaporated milk)
  • 7oz mango juice
  • As per taste sugar (optional)


Preparing evaporated milk:

In a heavy bottom pan add 2 1/4 cup of milk,and bring it to boil.

Scrap the sides of the pan and stir in between.

Now simmer milk on medium low flame until it reduces to 1 cup.

Keep aside 1 cup evaporated milk to cool down completely.

Cooking sabudana:

In a deep pan boil 3-4 cups of water.

Add 1/4 cup sabudana to boiled water and cook on medium heat.

Stir constantly and make sure they don’t stick together.

Cook for 15 minutes or until pearls turns clear when they are cooked.

In a colander, rinse cooked sabudana under cold running water to remove excess starch.

Drain well and let sabudan cool completely.

Preparing mango sagoo:

Reserve 1/4 cup of mango cubes and add rest mango cubes to blender along with evaporated milk,mango juice and sugar to taste.

Blend all the ingredients until smooth and thick.You need sweet mangoes to prepare this dessert.

In a big Bowl combine mango puree and cooked sabudana.

Divide mango sagoo into small glasses and chill in the refrigerator until ready to serve.

Before serving garnish mango sagoo with reserved mango cubes, mint leaves and served chilled.

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