Sago à la mangue et au lait de coco

Ingrédients

• 1/2 cup small sago pearls (- or tapioca pearls)
• 1 liter water (- for boiling)
• 1/3 cup sugar
• 1 cup coconut cream or coconut milk
• 3 big ripe mangoes (- peeled and cut into cubes)

Préparation

1. 1

   In a pot, bring 1 liter of water to boil. Add the small sago pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.

2. 2

   Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago pearls are no longer hot to touch. Transfer to a bowl and soak in little water.

3. 3

   Reserve about a cup of the mango cubes for later as toppings. Place the remaining in a blender. Add sugar and pulse on high speed until it turns into a smooth puree.

4. 4

   Drain water from the cooked sago pearls and transfer in a larger bowl. Add the mango puree and coconut cream and mix with a spoon or spatula until well blended.

5. 5

   Divide the mango sago into 6-8 serving bowls and top each with the reserved mango cubes. Chill for at least an hour before serving.