Mango Seboseb is a traditional Palauan recipe for a classic dessert of mango in a cornflour (or taro starch) thickened base of water and coconut milk. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Mango Seboseb.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Seboseb is a very typical dessert of the Palaos Islands, it is very simple and simply combines coconut milk, some sugar and starch to make it thicker, it is usually eaten like this alone or adding some fruit and then it is much more appetising. Traditionally this is made with taro starch, but more readily-available cornflour (cornstarch) can be substituted.
Ingredients:
70g of sugar
70g of taro starch (or substitute cornflour)
1 ripe mango, peeled and finely diced
300ml of water
200ml of coconut milk
Method:
In a heavy-based pan whisk 2 tbsp of the cornflour with 50 ml of the water to a smooth paste. Now mix in the remaining cornflour and water, beating until smooth and lump-free.
Set the pan over low heat and cook, stirring constantly, until the mixture thickens and starts to come away from the sides of the pan.
Now beat in the coconut milk, whisking until completely incorporated.
Add the sugar and beat until dissolved.
Add the mango pieces, return to a simmer, cook for a few minutes until heated through and serve.
Click on the image, above to submit to Pinterest.