How to make simple, delicious mango tea at home

1. Ingredients for making mango tea

Ripe mango: 3 fruits

Tapioca flour: 150g

Coconut milk: 400ml

Unsweetened fresh milk: 220ml

Powdered fat: 2 tablespoons

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2. How to make sweet and sour mango tea, mildly fragrant

Step 1: Prepare tapioca flour

Soak 150g tapioca flour in filtered water for 1 hour.

Then, put the pot of water on the stove over medium heat, add the prepared tapioca flour and cook and stir for 1 minute.

When the water boils, turn off the stove and cover the pot for about 20 minutes. After 20 minutes of soaking, turn the stove back on to boil and turn off the stove, cover the pot and soak for another 10 minutes until the tapioca is cooked. At this point, the tapioca will be completely transparent. Remove and place in a bowl of cold water so the tapioca does not stick together into a film.

Step 2: Prepare mango

Peel the ripe mango and cut it into small cubes. Take 1/2 of the mango that was prepared above and put it in a blender. Add 200ml of coconut milk and 2 tablespoons of sugar to the blender and puree. Use the remaining mango for decoration.

Step 3: Boil the tea

Prepare 200ml of coconut milk, 200ml of fresh milk, 2 tablespoons of fat powder and sugar (depending on your family's taste) in a pot and stir well. Then, add tapioca flour and cook together. Next, simmer for about 3 minutes, then turn off the heat and let cool.

Step 4: Finish

Put the pureed mango, tapioca pearls, and diced mango into a cup or bowl, add shaved ice, and enjoy.

3. Some notes when cooking/preserving mango tea to keep it delicious

Besides the taste, the important thing that determines the success of mango dessert lies in choosing the main ingredient, which is mango. To choose a good mango, you should smell the mango stem; if there is a faint smell of mango essential oil, the mango is fresh.

In addition, you can lightly scratch the stem with your hand. If you see that the skin on the stem is elastic and tight, you should choose these fruits.

You should choose mangoes that are evenly yellow in color, with the flesh on the stem being firm, not soft or wrinkled, and the stem slightly sunken into the flesh. Good mangoes will have tight skin, without roughness or tiny bruises.

Do not choose mangoes that are too soft or too hard. Naturally ripe mangoes will have a certain hardness, be firm in the hand, and not mushy when pressed.

Choose medium mangoes, not too big, not too small and just ripe, they will be more delicious.

When the tapioca pearls are cooked, soak them in ice water to prevent them from sticking.

Mango sweet soup has a light aroma of mango and coconut milk, the richness of milk and the chewiness of tapioca. It can be eaten warm or even better if chilled in the refrigerator.

If you cook a lot, you should store the dessert in the refrigerator and reheat it before using. The remaining pureed mango can be kept for about 3-4 days in the refrigerator.

Mango sweet soup is an extremely easy dish to make but has a surprisingly delicious flavor. With the simple but unique way to make mango sweet soup as above, your whole family will surely be conquered from the first spoon. Let's get started right away!

According to Vietnamnet