Ingredients
Equipment
Method
- Boil the tapioca pearls in water while stirring constantly so they do not stick.
- Cook for 20 minutes until the pearls become translucent with a tiny white dot.
- Rinse the cooked sago under cold water until cool to remove excess starch.
- Mash half of the diced mango in a bowl until the texture is smooth.
- Whisk coconut milk, milk, sugar, and salt until the granules dissolve completely.
- Fold the cooled sago and remaining mango into the mixture until evenly combined.
- Refrigerate for 2 hours to allow the flavors to develop before serving.
Nutrition
Notes
Rinse the cooked sago pearls thoroughly with cold water to remove excess starch. I learned this step prevents the pearls from clumping together and ruining the smooth consistency.