Chè xoài trân châu is a Vietnamese sweet soup made from mango blended with red sugar, with tapioca pearls stirred through it. It takes three short steps and no cooking beyond the pearls. You finish each bowl with coconut syrup and shaved ice, or chill the whole batch in the fridge instead. Ingredients ½ bowl dried tapioca pearls (trân châu), sold at Vietnamese markets 2 mangoes 1 litre water 3 tablespoons red sugar 1 can of coconut syrup ½ teaspoon salt Shaved ice, to serve Tofu pudding, to serve (optional) How to make chè xoài trân châu 1. Cook the tapioca pearls Soak the dried tapioca pearls in cold water for about 15–20 minutes. Tip them into a pot with 2 bowls of water and ¼ teaspoon of salt. Cook over low heat, stirring gently so the pearls don’t stick together, until they turn transparent. Turn off the heat straight away: cooked too long, the pearls break down. Drain off all the water, put the pearls in a bowl and leave them to cool. 2. Blend the mango Peel the mangoes and cut the flesh into small cubes. Blend the mango with the 3 tablespoons of red sugar and ¼ bowl of water until smooth. If the mixture is too thick, add more water and blend again. Pour it into a bowl. 3. Combine Stir the cooled tapioca pearls into the blended mango. How to serve Spoon the chè into bowls, add a little coconut syrup and some shaved ice on top, mix and eat. If you’d rather not use ice, put the chè in the fridge until it’s cold and serve it from there. The original author also likes to add tofu pudding on top. Share:
