The best mangos to use to make Mango Sago are...

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Издатель
MANGO BANGO / MANGO SAGO

INGREDIENTS
• 3–4 ripe mangos, diced (honey or champagne mango preferred)
• 1 jar coconut jelly, drained
• 1.5 cups half & half (or a 50/50 blend of milk + heavy cream)
• ½ can condensed milk

TAPIOCA PEARLS
• ¾ cup uncooked tapioca pearls
• 3–4 cups water

INSTRUCTIONS
1. Cook the tapioca pearls: Add water and tapioca pearls to a pot. Bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally. Turn off heat, cover, and let sit for 15 minutes. Rinse and drain under cold water.

2. Combine everything: In a large bowl, mix the cooked tapioca pearls, diced mango, coconut jelly, half & half (or milk/cream blend), and ½ can condensed milk.

3. Refrigerate for a couple hours before serving. Serving with ice is totally fine too.
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