Ingredients:

  • 1/2 cup (100g) small sago pearls
  • Water (for rinsing and soaking)
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 2 ripe mangoes, peeled, pitted, and diced (about 2 cups)
  • 1 tablespoon lime juice (freshly squeezed)

Instructions:

  1. Rinse the sago pearls thoroughly under cold water. Soak according to package directions.
  2. Bring a large pot of water to a boil. Add the rinsed sago pearls and cook until they become translucent with a small white dot in the center. Stir frequently to prevent sticking.
  3. Drain the cooked sago through a fine-mesh sieve and rinse with cold water to remove excess starch. Set aside to cool slightly.
  4. In a saucepan, combine coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves. Stir in vanilla extract.
  5. Gently stir the cooked sago pearls into the warm coconut cream mixture.
  6. In a bowl, combine the diced mango with lime juice.
  7. Layer the sago-coconut mixture and mango in serving glasses or bowls. Start with a layer of sago, then a layer of mango, and repeat.
  8. Cover the desserts and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  9. Garnish with extra mango slices, shredded coconut, or a sprig of mint, if desired.