Make way for noodle in your dessert! After making this quick and easy treat, you'll never look at these noodles the same way again.
4 1/2 tablespoons tapioca (sago)
75 grams bihon noodles
2 ripe mangoes
1 (198-gram) pack whipping cream
1 In a pot, boil tapioca according to package directions.
2 In another pot, boil pancit bihon until soft. Strain both tapioca and noodles; set aside.
3 In a blender, purée mangoes.
4 Whip whipping cream in a mixer fitted with the whisk attachment until medium peaks form. Divide among 3 dessert glasses, layering tapioca first, followed by noodles, and finally, mango purée. Top with whipped cream.
Photography by Patrick Martires | Styling by Klarisse Joseph
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