Mango Glutinous Rice Balls Recipe

Another way I love to enjoy tang yuan is by combining them with my favorite fruit, mango. The result is so delicious that you won’t be able to stop eating it!

Refreshing Summer Treat: Mango Sago with Tang Yuan

If you think tang yuan can only be enjoyed by boiling them, think again! Tang yuan can be prepared and served in many delicious ways.

Since the weather is hot, I love to transform tang yuan into a refreshing dessert—Mango Smoothie with Small Sticky Rice Balls, similar to Mango Sago.

The combination of chewy rice balls, sweet mango, and creamy coconut milk is perfect for cooling down.

For this recipe, I use small glutinous rice balls without fillings because they are quick and easy to make. These balls are almost the same as in my Glutinous Rice Balls with Crushed Peanuts recipe. Every time I make these, I store some in my freezer.

Any other types of tang yuan work well too, such as Black Sesame Tang Yuan, Peanut Tang Yuan, Pumpkin Tang Yuan, or Crystal Tang Yuan. Store-bought tang yuan are also a convenient option if you’re short on time.

Ingredients:

• 100g sago
• 100g mango flesh (about 1 mango)
• 240g coconut milk
• 150g glutinous rice balls

The ingredient amounts are flexible. You can adjust according to your preference. If you like mango, you can add more. If you like sago, you can add more.

Note: Cooking sago is easy, but there are a few things to watch out for. If it’s your first time and you don’t want to mess up, I recommend following my guide on how to cook sago.

Instructions:

Cook the Sago:

• Boil a large amount of water (the ratio of water to sago should be over 10:1).
• Once the water is boiling, add the sago pearls. Occasionally stir to prevent sticking to the pot.
• Cover the pot and let it simmer for 20 minutes.
• When you see small white dots in the center of the sago pearls, turn off the heat.
• Cover the pot and let it sit for 20 minutes.
• Once the sago is transparent, scoop it out and pour it into a bowl with water.

Boil the Tang Yuan:

• Bring another pot of water to a boil. Once boiling, add your glutinous rice balls to the pot.
• Gently stir with a spatula to prevent sticking.
• Cook until the rice balls float to the surface, then simmer for an additional minute.
• Remove and put them in a bowl with water to prevent sticking.

Prepare the Mango:

• Take one mango and check out my pictures to dice the mango. Mash half of it. If you have a blender, you can blend half of the mango with the coconut milk for a smoother texture.

Assemble:

• Place the cooked sago, mango pieces, and tang yuan into a serving bowl.
• Pour in the coconut milk and add the mango puree.
• Stir well to combine. For an even tastier treat, chill in the fridge for a few hours before serving.
  

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  Mango Smoothie with Small Sticky Rice Balls

  Another way I love to enjoy tang yuan is by combining them with my favorite fruit, mango. The result is so delicious that you won't be able to stop eating it!

  Course Dessert

  Cuisine Chinese

  Prep Time 10 minutes minutes

  Cook Time 25 minutes minutes

  Servings 2

  Ingredients

  • 100 g sago
  • 100 g mango flesh about 1 mango
  • 240 g coconut milk
  • 150 g glutinous rice balls

  Instructions

  Cook the Sago:

  • Boil a large amount of water (the ratio of water to sago should be over 10:1).
  • Once the water is boiling, add the sago pearls. Occasionally stir to prevent sticking to the pot.
  • Cover the pot and let it simmer for 20 minutes.
  • When you see small white dots in the center of the sago pearls, turn off the heat.
  • Cover the pot and let it sit for 20 minutes.
  • Once the sago is transparent, scoop it out and pour it into a bowl with water.

  Boil the Tang Yuan:

  • Bring another pot of water to a boil. Once boiling, add your glutinous rice balls to the pot.
  • Gently stir with a spatula to prevent sticking.
  • Cook until the rice balls float to the surface, then simmer for an additional minute.
  • Remove and put them in a bowl with water to prevent sticking.

  Prepare the Mango:

  • Take one mango and check out my pictures to dice the mango. Mash half of it. If you have a blender, you can blend half of the mango with the coconut milk for a smoother texture.

  Assemble:

  • Place the cooked sago, mango pieces, and tang yuan into a serving bowl.
  • Pour in the coconut milk and add the mango puree.
  • Stir well to combine. For an even tastier treat, chill in the fridge for a few hours before serving.