This delicious Asian dessert combines sweet and juicy mangoes, sago pearls, and coconut jelly in a creamy, rich and sweet coconut sauce. Perfect served chill on a hot summer day!
In a pot, bring 6-7 cups of water to a boil. Add the sago. Stir continuously and bring it to boil again. Lower heat and simmer for 10-12 minutes, or until they turn translucent and the centers are white. Turn off heat, cover, and let sit for ~10-15 minutes, or until sago is completely translucent. When sago is done, drain excess water and rinse with cold water using a colander.
Put cooked and rinsed sago to a large mixing bowl. Add mangos, coconut milk, condensed milk, coconut jelly to the bowl. Stir to combine. Cover and chill for a couple of hours.
Once chilled, scoop into a serving dish. Optional: add ice and top with shaved coconut.
Serve and enjoy!
Notes
When cooking sago, use a ratio of 1:6 sago to water to make sure the sago will be able to cook all of the way through.