- 2 cups water- 1/4 cup small tapioca pearls- 5 mangoes- 1/2 cup evaporated milk- 1/4 cup sugar
- In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.- Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.- In a blender or food processor, combine cubed mango flesh from the 4 mangoes, evaporated milk and sugar. Process until smooth and thick.- Combine mango puree and sago. Chill in the refrigerator until ready to serve.- Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.