Mango Sago

Ingredients

• 2/3 cup sago
• 6 Champagne mangoes, cubed (divided)
• 1 can (14 oz) coconut milk
• 1/2 can (7 oz) condensed milk
• 1/2 cup evaporated milk (plus more to taste)
• 2 cups coconut jelly

Instructions

1. Boil sago in 6 cups of water for 15 minutes, stirring continuously to prevent sticking.
2. Turn off the heat, cover, and let it sit for 10 minutes until completely transparent.
3. Drain, rinse thoroughly with cold water to remove excess starch, and set aside.
4. In a blender, combine half the mangoes, coconut milk, and evaporated milk, then blend until smooth.
5. Add in the sago, remaining mango chunks, coconut jelly, and condensed milk, then mix it all together.
6. Let it chill if you can.