Step 1

In medium pot filled halfway with water (about 5 cups of water), bring to a boil on high heat. Once the hot water reaches boiling point, add small tapioca pearls. Reduce to medium high heat or to a rolling boil, boil for 10 minutes. Do not cover and stir occasionally. Turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. Note: If you see a small white dot in the center of the pearls, they will need another 2-3 minutes to sit covered in the hot water to become translucent.

Step 2

Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water or in a bowl of cold water, until cool to touch. Strain out excess water. Transfer cold tapioca to a large bowl.

Step 3

Open canned coconut milk (and remove the lid for safety measures). Give it a thorough mix inside the can so the fats combine with the coconut water. Add coconut milk into the bowl with tapioca and mix well. This is your sago mixture. Set aside.

Step 4

Meanwhile, peel and slice 2 of the mangos (reserving the third mango for later). Place mango pieces into blender or food processor. Add condensed milk into blender. Blend until smooth into a mango puree. Divide and pour mango mixture into 4 dessert bowls or glasses.

Step 5

Peel the last mango and dice it into small cubes. Set aside.

Step 6

Divide the coconut sago mixture into 4 equal portions and pour each portion on top of the mango layer in the dessert bowls. Top it off with the cubed mangos. Optional: garnish with a fresh mint leaf for aesthetics. Enjoy!

Step 7

(Alternatively, if you prefer to serve this dessert without the layers, mix everything together in a large bowl and divide into small portions.)