Ingredients
Equipment
Method
- Bring 3 cups of water to a boil.
- Add sago pearls and cook for 10 minutes, stirring occasionally, until translucent. Turn off the heat, cover with a lid, and let sit for 10 minutes.½ cup sago pearls or tapioca pearls
- Drain and rinse the sago pearls immediately under cold water to remove excess starch. Set aside.
- In a large bowl combine sago pearls, coconut milk, condensed milk, mango, and strawberries. Mix well.
- Refrigerate for at least 30 minutes until cold.
- Serve in glasses topped with extra mango and strawberry.
Notes
STORAGE
Store in an airtight container in the fridge for up to 3 days. Give it a stir before serving and add a splash of coconut milk if it has thickened.
TOP TIPS
- Ripest mangoes you can find. Yellow mangoes are the best. Frozen works also, just thaw and drain first.
- Rinse the sago immediately under cold water after cooking. This removes the excess starch and keeps them chewy not gummy.
- Do not overcook. Ten minutes boiling, ten minutes covered off the heat. That is it. Overcooked sago goes mushy.
- Taste before serving. Add more condensed milk if it needs sweetness or more coconut milk if you want it lighter. To make it fully plant-based swap for vegan coconut condensed milk.