Hong Kong-Style Mango Sago with Coconut and Tapioca (4 Servings)

Bring 4 cups water to a full boil in a pot. Add 1/2 cup small dry tapioca pearls only after it boils, stirring to prevent sticking.

Simmer about 20 minutes until pearls are translucent throughout. If white centers remain, turn off heat, cover for roughly 10 minutes more and check again.

Drain the cooked pearls, rinse with cool water, and hold briefly in cold water to prevent clumping. Drain again immediately before assembling.

Peel and pit all 3 mangoes. Set aside a generous handful of cubes for the four toppings and cut the rest for blending.

Blend remaining mango with about 200 ml coconut milk, 1/4 cup condensed milk, and 1/2 tsp vanilla until smooth. For a colder dessert, refrigerate the mixture alone for about an hour.

Divide the mango mixture among four bowls. Stir in the drained pearls, divide evenly, top with the reserved mango pieces and serve promptly.

Do not leave leftovers at room temperature for 2 hours or more. Refrigerate promptly in shallow covered containers at 4°C or below; for best fruit and pearl texture, consume by the next day.