Hong Kong Style Mango Sago 香港芒果西米露

Turn off heat, and let sit with the lid on for 5 minutes. The residual heat should fully cook the sago (there should be no white color anymore, fully transparent).

Drain and rinse the sago under cold water and set aside.

Combine milk (300 ml), sugar (60 g), water (150 ml), and coconut milk (200 ml) in a small pot over medium low heat. Stir until mixed and sugar is melted, then pour into a bowl, cover, and let chill in the fridge.

Cut mangos (3–4) into cubes and split into two bowls, one for blending and one to add into the finished product as cubes.

Blend one half of the cubbed mango.

Add the mango puree, milk mixture, and sago into one large bowl and mix.

For the best experience, let chill in the fridge for 1-2 hours before serving. Pour mango sago into a bowl, garnish with the reserved cut mango and enjoy!