Ingredients

• Frozen mango, to taste
• 1 can coconut milk
• 1 can sweetened condensed milk
• 120g sago (tapioca pearls)
• A splash of vanilla extract
• A good pinch of salt
• Plenty of water, for boiling

Instructions

1. Add the frozen mango, coconut milk, condensed milk, vanilla extract, and salt to a blender. Blend until completely smooth, then refrigerate while you prepare the sago.

2. Bring a large pot of water to a rolling boil. Use significantly more water than sago.

3. Add the sago to the boiling water and stir immediately to prevent sticking. Gently boil over medium heat for 10 to 15 minutes, until mostly translucent with just a small white dot remaining in the centre.

4. Turn off the heat, cover the pot with a lid, and allow the sago to sit in the hot water for a further 10 to 15 minutes. The residual heat will finish cooking them until completely clear.

5. Drain the sago through a fine-mesh strainer and rinse thoroughly under cold water to remove excess starch and stop the cooking process.

6. Fold the rinsed sago into the chilled mango base. Divide evenly into 6 glasses and refrigerate until ready to serve.