The Rainbow Platter

04/22/2025

Weekend bakes- Basque cheesecake with raspberry coulis and all time favourite- Lammingtons 🙏🇿🇦.

03/08/2025

An orange cake kinda day🌷

12/04/2024

10/31/2024

Happy Diwali🪔🙏💖 celebrate The Divine Festival of Lights illuminating all our lives with the best health, peace, love and prosperity always🌹.

The Rainbow Platter is sincerely grateful for all the pre-orders - we hope you enjoy them and much as we enjoyed making them🥰🌈🙏

10/30/2024

You know it’s good when it’s almost done and it’s not even Diwali yet 🙈😜😆😍🙏… my fave snack - Durban style muruku🇿🇦🌈

10/28/2024

Taking a break from Diwali baking to enjoy the beautiful fall colours in Ontario, Canada- my fave season🙏🇨🇦💖

10/14/2024

Happy Thanksgiving you and your families🙏. The Rainbow Platter is sincerely thankful for all your continued support 🙏🌈💖.

10/08/2024

Diwali 2024 pre-orders- just some pics to help you decide🥰💖🙏🌈

10/07/2024

Diwali 2024 - pre-orders are now open🙏🌈.

04/10/2024

Wishing all my Telegu family and friends Happy Ughadi and Muslim family and friends Happy Eid-Al-Fitr🙏💖🌹🌻🌈 . Stay safe and blessed everyone 🥰

01/25/2024

Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango, and a mango coconut milk tapioca pudding. The glug of heavenly condensed milk doesn’t hurt either! If you wanted to make this vegan, you can simply replace the condensed milk with simple syrup or agave.

Ingredients
1 cup mini white tapioca pearls, (uncooked)
3 ripe yellow mangoes
1 can coconut milk
2-3 tablespoons sweetened condensed milk (to taste)

Cook the tapioca pearls:
In a medium saucepan, add 6 cups of water and bring it to a boil over medium-high heat.
Add tapioca pearls and turn the heat down to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. The pearls will turn translucent, but at this point, you might still see a tiny white dot in each pearl.
Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.
Rinse the pearls under running water to cool off and drain in a fine mesh sieve or colander. Set aside.

Prepare the mango sago:
Slice each mango in half away from the pit and use a large spoon to scoop out the flesh. Set aside ¼ cup flesh (about half a mango) and dice into cubes to use as a topping.
Add mango, coconut milk, and condensed milk in a blender. If you like your sago cold, add 3-4 ice cubes in the blender. Blend until smooth, about 1-2 minutes.
Divide the mango mixture into bowls or glasses. Stir in tapioca pearls and top with cubed mango.