Ingredients:

  • ½ cup (100g) small sago pearls
  • 4 cups (950ml) water
  • 2 large ripe mangoes, peeled and cubed (approx. 500g/1.1 lb)
  • ½ cup (120ml) evaporated milk, plus more for serving
  • ¼ cup (60ml) whole milk or coconut milk, optional (for thinner consistency)
  • 2 tablespoons (30ml) condensed milk or sugar, to taste (adjust based on mango sweetness)
  • 1 ripe mango, peeled and diced

Instructions:

  1. Bring water to a boil in a medium saucepan. Add sago pearls and cook, stirring occasionally, until translucent (most pearls will be clear with a tiny white dot in the center), about 12-15 minutes.
  2. Drain the sago through a fine-mesh sieve and rinse thoroughly under cold water to remove excess starch. This stops the cooking process and prevents clumping.
  3. In a blender or food processor, combine the cubed mangoes, evaporated milk, and optional whole milk or coconut milk. Blend until smooth. Adjust sweetness with condensed milk or sugar to taste.
  4. Divide the cooked sago evenly among serving bowls or glasses. Pour the mango puree over the sago.
  5. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the dessert to thicken slightly.
  6. Just before serving, top with diced mango. Drizzle with additional evaporated milk, if desired. Serve chilled.