Serving 3

• ½ cup sago (1 cup is okay too if you want more)
• 1 jar of Nata de Coco
• 3 large champagne mangoes
• 1 ½ cup of half and half
• ½ cup condensed milk

Step 1
Boil the sago or tapioca pearls for 10 minutes then remove from heat and cover with lid for 15 minutes. Drain and rinse the sago in cold water.

Step 2
Cut the mangoes into cubes. Add the mangoes to a bowl, sago, Nata de Coco (drained), half and half and condensed milk. Refrigerate for 4 hours before serving.