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Mango Smoothie with Small Sticky Rice Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 508 reviews
  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Method: Boiling
  • Cuisine: Thai
  • Diet: Vegetarian

Description

This refreshing Mango Smoothie with Small Sticky Rice Balls is a delightful tropical treat combining chewy glutinous rice balls, translucent sago pearls, creamy coconut milk, and fresh mango. Perfectly balanced with textures and flavors, this dessert offers a sweet and satisfying experience that’s ideal for warm days or anytime you want a luscious and exotic snack.


Ingredients

Scale

Sago Pearls

  • 100 g sago

Mango

  • 100 g mango flesh (about 1 mango)

Coconut Milk

  • 240 g coconut milk

Glutinous Rice Balls

  • 150 g glutinous rice balls (Tang Yuan)


Instructions

  1. Cook the Sago: Boil a large amount of water, maintaining a water to sago ratio over 10:1. Once boiling, add the sago pearls and stir occasionally to prevent sticking. Cover and simmer gently for 20 minutes. When you notice small white dots in the center of the pearls, turn off the heat. Keep the pot covered and let the sago sit for another 20 minutes. After that, when the sago turns transparent, scoop it out and rinse in a bowl of water to stop the cooking and prevent sticking.
  2. Boil the Tang Yuan: Bring a separate pot of water to a rolling boil. Add the glutinous rice balls carefully and stir gently with a spatula to avoid clumping. Cook until they float to the surface, then simmer for one more minute to ensure they are cooked through. Remove them from the pot and place in a bowl with water to keep them separate and soft.
  3. Prepare the Mango: Peel and dice the mango. Use half of the mango to mash by hand or blend with the coconut milk for a smoother puree, if preferred. This produces a rich mango flavor and creamy texture for the smoothie base.
  4. Assemble: In serving bowls, combine the cooked sago pearls, diced mango pieces, and glutinous rice balls. Pour in the coconut milk along with the mango puree. Stir everything gently to mix the flavors well. For best results, chill the smoothie in the refrigerator for a few hours before serving to enhance the refreshing taste.

Notes

  • Use plenty of water when cooking sago to prevent sticking and uneven cooking.
  • Stir gently but adequately to keep the glutinous rice balls from clumping together.
  • Chilling the assembled dessert enhances its flavors and makes it more refreshing.
  • You can adjust the sweetness by adding a bit of sugar or honey into the coconut milk or mango puree if you desire.
  • Serve immediately if you prefer a warmer texture, but chilled is recommended for the best experience.

Nutrition

  • Serving Size: 1 serving (approx. 250 g)
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 15 mg
  • Fat: 12 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg