Creamy Mango Sago with Coconut Milk

Instructions:

1. Bring 4 cups (950ml) of water to a rolling boil.
2. Slowly stir in the sago pearls. Boil for 10–12 minutes, stirring frequently to prevent sticking.
3. Turn off the heat, cover the pot, and let the pearls steep for 15 minutes until the white opaque centers vanish and they become completely translucent.
4. Drain through a fine-mesh strainer and rinse immediately under cold running water to remove excess starch.
5. Place 2 cups (300g) of mango cubes into a blender.
6. Add the coconut milk and condensed milk. Blend on high until the mixture is completely smooth.
7. Pour the mixture into a bowl and stir in the fine sea salt.
8. Fold the chilled, rinsed sago pearls into the mango-coconut base.
9. Gently stir in the remaining 1 cup (150g) of fresh mango chunks.
10. Pour the mixture into serving glasses or a large bowl, cover, and refrigerate for at least 2 hours.