2. Prepare the Mango Puree:
In a blender or food processor, blend one of the ripe mangoes until smooth to
make a mango puree. Set aside.
3. Make the Coconut Cream Mixture:
In a separate bowl, whisk together the coconut milk and sugar until the sugar is
dissolved.
4. Combine the Ingredients:
In a large mixing bowl, combine the cooked tapioca pearls (sago) with the
mango puree and the coconut cream mixture. Mix until well combined and
creamy.
5. Chill:
Cover the bowl with plastic wrap and refrigerate the mango sago mixture for at
least 1-2 hours, or until thoroughly chilled.
6. Serve:
*Once chilled, divide the creamy mango sago into serving bowls. Top each bowl
with diced mango chunks for added texture and freshness, if desired.
*Garnish with mint leaves for a pop of color and flavor, if using.
7. Enjoy:
Serve the Creamy Mango Sago chilled and enjoy its creamy, rich texture and
sweet mango flavor!
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