Mango Graham Taho is a new flavorful taho variant. Taho is a classic sweet Filipino treat comfort food from the Philippines that is made from soft silken tofu, brown sugar syrup or arnibal and tapioca pearls. This Mango Graham Taho flavor has the same ingredients to the classic taho with added crushed grahams and mangoes on top. It’s like a mango-float in taho form!
- 3 cups soya milk
- 1 pack (250ml) all purpose cream
- 1 cup condensed milk
- 1 pack (25g) unflavored gulaman powder
- 1 cup small tapioca pearls
- 1 cup brown sugar
- 1 cup water
- 1 cup crushed graham
- ¼ cup melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- 2-3 pcs ripe mangoes
Yield: 10 cups of 9oz
WATCH: Video on How to Make Mango Graham Taho
- Slice the mango and cut into cubes. Set aside.
- In a pot, combine soya milk, gulaman powder, all purpose cream and condensed milk. Mix well. Bring to a gentle simmer. Pour into a container/bowl. Set aside.
- In a medium saucepan, add 5 cups of water. Bring to a boil.
- Add mini sago pearls. Cook for 15-20 minutes. Drain and set aside.
- In a medium saucepan, simmer brown sugar, water and vanilla extract to make the syrup. Set aside.
- In a bowl, combine crushed graham, melted butter, and sugar. Mix until combined. Set aside for topping.
- Scoop creamy gelatin into serving bowls. Top with tapioca, syrup, graham mixture, and diced mangoes.