Mango Sago

Instructions

1. Cook the tapioca pearls as instructed on the package (usually 10 min), turn off the heat and let it sit 10 more minutes before draining and transferring them to a large bowl of ice water to cool (to keep they chewy and transluscent)

2. In a bowl, mix the flour with water to make a dough ball. Then pinch off small pieces and roll between your palms to create bite-sized rice balls

3. Cook the rice balls in boiling water, they are ready when they float, after about 2-3 minutes. Transfer immediately to an ice bath to stop thr cooking and keep them chewy

4. Peel and cut the mangoes into cubes, set halt aside for serving

5. Add the other half of mangoes to a blender, with 3/4 of the coconut milk, and the sweetened condensed milk. Blend until smooth and creamy

6. Assemble the dessert right before serving: in the mango smoothie, add the tapioca pearls, rice balls, cubed mangoes, and the rest of coconut milk