Ingredients
Equipment
Method
Cook the sago pearls
- Bring a large pot of water to a boil, then add the small tapioca pearls (sago) and stir continuously for 12-15 minutes until translucent. Visual cue: pearls should look clear with a slight white center disappearing as you stir.
- Drain the pearls and rinse with cold water, then set them aside. Visual cue: pearls should stop cooking and look slippery, separated, and cool.
Make the mango coconut base
- Puree one mango with coconut milk, granulated sugar, condensed milk, and whole milk in a blender until completely smooth. Visual cue: mixture becomes a uniform, velvety orange with no mango chunks.
- Dice the second mango into small cubes. Visual cue: keep pieces small so they float evenly in the chilled dessert.
- Stir the cooked sago pearls into the mango coconut mixture until evenly combined. Visual cue: pearls disperse throughout the orange base rather than clumping.
Chill and serve
- Refrigerate the mixture for at least 1 hour until chilled. Visual cue: the dessert thickens slightly and looks colder and more set around the edges.
- Serve in bowls or glasses and top with fresh mango cubes and a mint sprig. Visual cue: bright mango cubes and fresh green mint sit on top of the creamy orange base.
Notes
Pro tip: rinse the pearls well with cold water to prevent them from sticking and turning cloudy. Refrigerate in a sealed container up to 3 days; the texture is best within 24-48 hours. Freezing is not recommended because the tapioca pearls can get mealy after thawing. For a lighter option, use low-fat milk instead of whole milk (condensed milk and coconut milk still provide the classic richness).