Mango Sago Recipe

Chop the flesh of 4 ripe mangoes into cubes. Transfer half of the mango cubes to a bowl and set aside. 

Combine remaining mango cubes, 1 cup mango juice, 1/4 cup coconut milk, 1/4 cup milk, and 3 tablespoons sugar in a blender. Purée mixture until slightly thick; transfer to a mixing bowl. 

Add reserved mango cubes and 1 cup cooked small tapioca pearls (sago). Cover and refrigerate until ready to serve.