“Will you ever work in Hong Kong?”
Since starting this blog, and opening up about our true dream to run some sort of healthy treats business, my relatives and parents’ friends often ask me this question. Seeing that both Chew and I have a Cantonese heritage and that the vegan market is still at its early stages in Hong Kong, it’s a plausible thought. But I approach this question similarly to my thoughts of going on university exchange to Hong Kong: the fast-paced lifestyle doesn’t suit me and I will have to visit the city regardless of whether I have work or school there anyways. Don’t get me wrong though, vacationing in Hong Kong is loads of fun. Fun as in having friends and family to visit every day, tracking down cute knick knacks, having Disneyland (or what Az and I have nicknamed ‘Disney cul-de-sac’ due to it’s small size) nearby, and eating all the cheap exotic fruits. Not so much the sticky humid weather or being packed into the subway train like a sweaty sardine.
But really though, the fruit. Lychee, dragon fruit, papaya, and mangoes are easily accessible and a fraction of the cost in Canada. I’ll gladly take full advantage of their tropical fruit any day, all day. Since my mother brought home a box of 16 ripe ataulfo mangoes a few days ago, that’s pretty much what I’ve been doing.
You’ll likely find a mango sago dessert on the menu at the dessert shops in Hong Kong. It’s essentially a bowl of chilled mango smoothie with added tapioca pearls. Very refreshing on a hot summer day and easy to make at home too! My mom makes a version with papaya instead of mango, which is delicious as well.
Like bananas, mangoes develop black dots as they ripen. Don’t mistaken it for rotting and throw it away! My late paternal grandmother adored mangoes and would purposely buy the ones with the dots because that meant they were sweeter and ready to eat. They’re usually on sale too which provides a good opportunity to make mango desserts!
Of course the mango rose is not an essential part of the recipe, but it’s a pretty touch, don’t you think? Just save a few thin slices of mango and roll them up to make rosettes. I’m all about edible decorations.
- ¼ cup small tapioca pearls
- 2 mangoes*, diced
- ⅔ cup unsweetened almond milk, or milk of choice
- ⅓ cup coconut cream, plus extra for topping if desired
- A pinch of salt
- ½ tsp pure vanilla extract
- 1 tbsp maple syrup, or to taste
- In a small saucepan, bring about 2 cups of water to a boil. Add the tapioca pearls and boil for 2 minutes. Then cover with a lid, turn off the heat, and allow it to sit for 20 to 30 minutes, or until all the pearls are completely clear. Drain using a strainer with very small holes, rinse with cold water, and refrigerate until needed.
- In a blender or small food processor, blend ½ cup mango, almond milk, coconut cream, salt, vanilla, and maple syrup together until smooth.
- Combine the mango mixture, cooked tapioca pearls, and remaining diced mango together using a spatula or spoon. Chill in the refrigerator before serving.
Recipe adapted from our Purple Sweet Potato Pudding