Mango Sago

In a pot, bring 4 cups of water to a boil

Add the mini pearl tapioca once the water is at a full boil. Stir and bring it back to a boil

Simmer until the tapioca is completely transparent

If the tapioca balls still have a white center after 20 minutes, turn off the heat, cover, and let the tapioca sit in the hot water for another 10 minutes

When the tapioca is cooked through, drain and rinse in cold water to cool, then soak in a bowl of cold water and set aside

Peel the mango, trimming to remove the center pit

Set aside a large handful of nice chunks for topping. The rest will be blended

In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth

Transfer to a large bowl. If you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca

When you're ready to serve, drain the cooked tapioca and add to the mango mixture

Scoop into individual bowls and top with mango chunks