Mango Sago Coconut Dessert (Print Version)

Chewy tapioca pearls in creamy coconut mango pudding, ready in 30 minutes with just 4 ingredients. Sweet and refreshing!

# Ingredients:

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01 - 3 large fully ripe mangos (750 grams)
02 - ½ cup small uncooked tapioca pearls (not minute tapioca)
03 - ⅓ cup sweetened condensed milk or sweetened condensed coconut milk
04 - 13.5 fl oz whole fat coconut milk (at room temperature)
05 - Fresh mint leaves for optional garnish

# Steps to Follow:

01 - In a medium-sized pot filled with 5 cups of water, bring to a boil on high heat. Add tapioca pearls, then reduce heat to medium. Boil for 10 minutes, stirring occasionally. Turn off the heat, cover, and let rest for 10 more minutes on the heat source until the pearls become fully translucent. Let sit for another 2-3 minutes if small white dots remain in the pearls.
02 - Strain the cooked pearls using a fine mesh sieve. Rinse off excess starch using cold running water. Strain out excess water and transfer the cooled tapioca pearls into a large bowl.
03 - Combine the room-temperature coconut milk with the tapioca pearls. Mix well to form a sago mixture. Set aside.
04 - Peel and slice 2 of the 3 mangos, removing the pit. Place the mango slices into a blender or food processor with the condensed milk. Blend until smooth, loosening with a spatula if necessary. Set aside.
05 - Peel and dice the last mango into 1-cm cubes. Set aside.
06 - Divide and pour the mango puree into 4 dessert bowls or glasses. Layer the sago mixture on top of the mango puree. Add the cubed mango pieces on top, garnish with a fresh mint leaf, and serve cold. Alternatively, mix all components in a large bowl and serve.

# Additional Notes:

01 - Mango sago is best enjoyed fresh as the tapioca pearls tend to expand and lose their chewiness over time.
02 - Leftovers can last up to 2 days in the fridge when stored in an airtight container. Store components separately to avoid soggy sago.
03 - Freezing is not recommended as cooked tapioca pearls will lose their chewiness after thawing.

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