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Mango pomelo sago, with haupia.

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★★★★★

5 from 1 reviews

Yellow Ataulfo mangoes are in season right now and have a creamy, custard-like consistency with this amazing, nearly caramel flavor — I loved them in this application, but the red-green mangoes, while more fibrous, will work wonderfully too. Haupia recipe with help from Maui goddess Fix Feast Flair and Focus Snap Eat!

Ingredients

Scale
  • for the haupia:
  • 1 cup unsweetened coconut milk
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water (or milk, for a creamier haupia)
  • to assemble:
  • 1/4 cup uncooked sago or tapioca pearls (or about 1 cup cooked)
  • 2 cups cubed mango, divided (about 2–3 mangoes)
  • scant 3/4 cup unsweetened coconut milk, divided (or what’s left in a 13.5 ounce can)
  • 1/2 to 3/4 cup mango juice, as needed to thin to desired consistency
  • about 1 tbsp agave nectar or simple syrup, to taste (you can also use honey if not vegan)
  • 1/2 cup peeled and separated pomelo sacs (or grapefruit)

Instructions

  1. To make the haupia, combine coconut milk and sugar in a saucepan and bring to a simmer over medium-low heat. In a small bowl, whisk the cornstarch and water until smooth. Add the cornstarch slurry to the saucepan and continue to cook, whisking continuously, until the mixture thickens to a pudding-like texture. Remove from the heat and pour into a 8×4” loaf pan, or a pan of similar size. There is no need to grease the pan. Cover with plastic wrap and transfer to fridge to chill and set, about two to three hours.
  2. Meanwhile, prepare the tapioca. Bring a pot of water to boil, then add the tapioca pearls and simmer for about 10 minutes. Remove from heat and cover tightly. Let sit for an additional 10-20 minutes, until tapioca is translucent and fully cooked. Rinse tapioca to remove extra starch and drain. Set aside.
  3. Using a blender or food processor, purée 1 1/2 cup cubed mango and 1/2 cup coconut milk until smooth. Add the mango juice and stir until the purée reaches your desired consistency. Add the honey, agave nectar, or simple syrup, to taste. Finally, add the prepared tapioca and let the mixture chill in fridge until cold, and until haupia has set.
  4. To serve, slice haupia into cubes. Portion out tapioca mixture into individual bowls, then garnish with haupia cubes, remaining diced mango, pomelo, and a swirl of the remaining coconut milk. Enjoy cold.

Notes

On substitutions: I was pleasantly surprised to be able to snag a pomelo for this (and it was pink to boot, so pretty!) but grapefruit will work just fine in a pinch, as would regular oranges. As for the sago, tapioca is a fine and nearly indistinguishable substitute, and it’s what I used here — though, surprisingly, it was the hardest ingredient for me to find! If you have trouble too, check your grocery store’s section of Bob’s Red Mill products, which is where I ultimately found mine. Finally, many other recipes call for condensed milk or evaporated milk instead of or in addition to the coconut milk — I kept it simple here to be able to use an even can of coconut milk, but feel free to experiment!

Find it online: https://tworedbowls.com/2015/04/22/mango-pomelo-sago-haupia/