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Simmer the tapioca pearls in hot water for 10 minutes. Turn off the heat, cover with a lid, and let it sit for another 15 minutes.
Pour the sago into a strainer and rinse under cold water to stop the cooking process. Set aside.
Prepare the Mango:
Peel the mangoes and cut them into chunks. Set aside half of the chunks for topping later.
Blend the remaining mango chunks with one can of coconut milk and 1 cup of condensed milk until smooth.
Combine the Mango and Sago:
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