Ingredients
1 cup mini tapioca pearls
6 cups water
2 fresh mangoes (preferably Australian Mango or regular mangoes)
½ cup condensed milk
1 cup full-fat coconut milk
Instructions
Cook the Tapioca Pearls:
In a pot, add 1 cup of tapioca pearls and 6 cups of water.
Heat on medium-low and cook for 10 minutes, stirring frequently to prevent sticking.
After 10 minutes, cover the pot with a lid, turn off the heat, and let it sit for 3 minutes.
Drain and Cool the Tapioca Pearls:
Drain the tapioca pearls and rinse them under cold water.
If you’re serving immediately, set them aside. If you’re preparing in advance, keep them submerged in cold water until you’re ready to serve.
Prepare the Mango Puree:
Peel and cut the fresh mangoes into cubes.
In a blender, add half of the mango cubes, along with the condensed milk and coconut milk.
Blend until smooth.
Assemble the Mango Sago:
Fold the drained tapioca pearls into the mango puree.
Top with the remaining fresh mango cubes.
Serve and Enjoy!
You can serve immediately or chill in the fridge for a bit for a colder, refreshing treat.
Prep Time: 20 minutes
Active Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 463 kcal per serving
This Mango Sago dessert is a perfect treat for any time, combining the tropical flavors of mango with the creamy richness of coconut milk and the delightful chewiness of tapioca pearls. Enjoy! 
