Creamy Mango Sago

Step 1

Bring a pot of at least 6 cups of water to boil. Add 3 tbsp of uncooked tapioca pearls and simmer until the pearls are almost fully translucent, or about 15 min. Stir occasionally to prevent sticking.

Step 2

While it’s boiling, prepare your mangoes by peeling them and slicing into halves, making sure to slice around the seed. Slice as much mango as you can off the seed. Dice 1 of the 3 mangoes into chunks and set aside (this will be for the topping).

Step 3

After 15 min, the tapioca pearls should still have a tiny white dot in the middle. Strain the tapioca pearls and rinse in cold water. Let sit in a bowl of water (this prevents them from hardening).

Step 4

Put the other 2 sliced mangoes into a blender, and blend with sweetened condensed milk (or sugar) and evaporated milk (or your choice of milk). If you like it sweeter, add more condensed milk. If you want it less creamy and more runny, add more evaporated milk. This mixture should be a little on the sweeter side so that when we mix it with coconut milk, the flavors will balance out.

Step 5

Drain the tapioca pearls. Give the can of coconut milk a good shake, then mix with the tapioca pearls.

Step 6

(Optional) Layer into a glass cup or jar by adding in the blended mango first, then top with tapioca + coconut milk mixture. Alternatively, just mix everything together.

Step 7

Top with the diced mango cubes, mix, and enjoy! For best results, put it in the fridge for 20-30 minutes to enjoy cold :)