Chè Táo Xọn (Vietnamese sweet mango pudding / Chè Hoa Cau)

Chè Táo Xọn (also known as Chè Hoa Cau or Chè Bông Cau in North Vietnam) is a traditional Vietnamese dessert. It consists of peeled, golden-yellow mango beans, which are cooked in a thickened, clear sugar tapioca so that they float freely in the sauce. The appearance is traditionally reminiscent of the falling flowers of the Areca tree. Along with a separately layered, creamy coconut milk sauce, this ready-to-eat speciality offers a smooth-fine taste experience with a decent flavor of vanilla and panda.

Fixed and ready-to-eat (Ready-to-eat) – saves the hours of soaking, careful steam and fine drizzles of the sensitive mango beans.Unique aesthetics: Perfectly intact, soft mango seeds that function like small flowers in a glass-clear, seamless sauce.Harmonious contrast from the nut-meal texture of the beans and the abundant coconut cream.

Nutritional values (per 100g)Fuel value: approximately 125 kcal / 527 kJFat: approximately 1.5 gth of which saturated fatty acids: approximately 1.1 gCarbohydrates: approximately 25,0 gth of which sugar: approximately 12,0 gProtein: approximately 2,3 gSalt: approximately 0,16 g

Fresh product: Keep constantly refrigerated at 2 °C to 4 °C in the refrigerator.Consume directly after opening or consume within 24 hours.Do not freeze, as the tapioca thickened mass crumbles completely waterily when dissolved and the beans fall to the ground.

Traditional dessert: Klassically either room-temperated, lawn-warm or well-cooled, it is eaten directly from the refrigerator.Combination snack: Can also be served and mixed with solid mango ice (Xôi Vò) in Vietnam.Topping: Refined with an extra portion of coconut cream or roasted sesame.

Water, peeled yellow mango beans (30%), sugar, tapioka starch, coconut milk sauce (coconut extract, water, salt, modified tapioka starch), pandan extract, natural vanilla aroma, salt, preservative: potassium sorbat.Allergens: Can contain traces of gluten and soy. From nature milk-free and vegan.

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