The things that complete me includes:
♥ purple and peanutbutter♥
♥ a big bowl of frozen yogurt
♥ green tea latté
♥ hot dangling earrings
♥ and DESSERT….
Nothing — and I mean NOTHING!, can complete my day as a bowl of sugary goodness waiting for me to devour. Its a bonus if its cold too!
The Mango Pandan dessert at FOODGASM inspired me to do this recipe. I only had one tablespoon of it. You know me, I don’t really eat just a tablespoon of anything except for chilis. And because I rarely go out and a bit stingy, I decided to do my own version.
You’ve seen me make delicious Buco Pandan and if I could do that, then I sure can do this…..
So after running a few errands early in the morning, I passed by the wet market and bought myself 4 large mangoes, some pandan leaves, tapioca pearls and condensed milk.
After a few dance moves….it turned into this…..
Let’s give those coconuts a rest and stop making buco pandan salad for a while…..
Instead of coconut and nata which tends to be on the sweet side, putting diced mangoes gave this salad a hint of summer. The tangy characteristic of the mango made it brighter……it’s like a ray of sunlight in this gloomy weather.
- 1 green alsa gulaman, cooked according to package direction
- mixed with: 2 drops green coloring and 1 drop of creamy pandan flavoring
- 3 ripe mangoes, peeled and diced
- 2 cups tapioca pearls
- 1 cup condensed milk
- ½ cup all purpose cream
- You can use any brand of jelly you want and instead of using pandan flavoring, you can choose to go au naturel and use water infused with pandan leaves in making your jelly.
- Dice your jelly when it hardens.
- Combine with the diced mangoes, tapioca, condensed milk and all purpose cream.
- Mix well and let it chill for at least 3 hours before serving to let the flavor of pandan and mango commingle with each other.
NOTE: No coconut was harmed in the making of this salad….
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