Vietnam · Vietnam

Bánh Chè Xoài (Vietnamese Mango Sweet Soup)

Name: Bánh Chè Xoài (Vietnamese Mango Sweet Soup)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: ripe mango, diced 400 g; mung beans, cooked 150 g; toasted peanuts 60 g; grass jelly 150 g; coconut milk 300 ml; pandan extract 5 ml; palm sugar 60 g; tapioca sago 80 g; water 400 ml; crushed ice 300 g

A cool sweet soup of mango, beans, jelly and coconut cream.

45 minutes · 4 servings · Easy

Mango sweet soup is a southern dish, and it is served cool rather than cold, which is close enough to make the difference noticeable. The sweet soup is thin and the beans and jelly are what give it body, so the mango can be cut into generous pieces. Coconut cream is poured over rather than cooked in, and the whole thing is eaten with a spoon before the fruit softens.

Ingredients

ripe mango, diced400 g
mung beans, cooked150 g
toasted peanuts60 g
grass jelly150 g
coconut milk300 ml
pandan extract5 ml
palm sugar60 g
tapioca sago80 g
water400 ml
crushed ice300 g

Directions

1
Cook sago in water 12 minutes until translucent.
2
Dissolve palm sugar in coconut milk with pandan 5 minutes.
3
Layer mango, mung beans, sago, jelly and ice in bowls.
4
Pour over the coconut milk syrup; top with peanuts.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content