Cooking Instructions

• In a medium size pot filled with 5 cups of water, bring to a boil. Reduce to medium heat, add tapioca pearls and boil for 10 minutes, stirring occasionally.
• Turn off the heat, cover and rest for 10-13 minutes on the heat source, until the pearls are fully translucent. If you see a small white dot, keep soaking it until it's gone.
• Strain the tapioca with a fine mesh sieve. Rinse off the excess starch with cold running water. Strain again and transfer to a large mixing bowl.
• Add coconut milk to the tapioca and mix well. Set aside.
• Peel and slice only two of the mangos and transfer into a blender with condensed milk. Blend until smooth. Set aside.
• Peel and dice the last mango into 1-cm cubes. Set aside.
• Divide the mango mixture between 4 dessert bowls or glasses. Then divide and pour the coconut sago mixture on top. Top off with the cubed mangos. Garnish with fresh mint and enjoy cold!