Creamy Mango Coconut Sago Dessert (Print Version)

# Ingredients:

01 - ½ cup tiny tapioca pearls (sometimes labeled as sago)
02 - About 2 cups of juicy ripe mangoes, cut into small cubes (around 4 small mangoes)
03 - 1 jar Nata de Coco (coconut gel), drained (10.5 ounce jar)
04 - 1 can full-fat coconut milk (14 ounces) - the creamier the better!
05 - 1 cup half and half (or just use more coconut milk for extra tropical flavor)
06 - ¾ to 1 cup sweetened condensed milk, depending on how sweet your mangoes are

# Instructions:

01 - Pour 4 cups of water into a medium saucepan and add the tapioca pearls. Bring the water to a gentle boil over medium-high heat. Once boiling, cook for about 10 minutes, stirring frequently so the pearls don't stick to the bottom. Keep an eye on the pot - if it starts boiling too vigorously, lower the heat a bit. After 10 minutes, remove from heat, cover the pot with a lid, and let the pearls rest for 15 minutes to finish cooking through.
02 - While your tapioca is having its rest, grab those mangoes. Using a vegetable peeler, carefully remove the skin from each mango. Then slice the flesh away from the pit and dice it into small, bite-sized cubes. Try to catch any juice on your cutting board - that's liquid gold that should go right into your dessert!
03 - Once the tapioca has finished its 15-minute rest, pour it into a fine-mesh strainer and rinse under cold running water. Keep rinsing while gently stirring the pearls until they're completely cooled to room temperature and most of the starchiness has washed away. You'll notice the pearls become more distinct and take on that lovely transparent look with just a tiny white dot in the center when they're properly cooked and rinsed.
04 - Grab a large bowl and add the drained coconut gel, your perfectly cooked tapioca pearls, ¾ cup of the coconut milk, all of the half and half, and ¾ cup of the condensed milk. Stir everything together until well combined. Give it a quick taste test - if you'd like it sweeter, add more condensed milk, a tablespoon at a time, until it's just right. Remember that the flavor will mellow slightly when chilled. Finally, gently fold in those gorgeous mango cubes, being careful not to mash them.
05 - Cover your bowl with plastic wrap and pop it in the refrigerator for at least 4 hours, though overnight is even better. During this time, the mixture will thicken into a beautiful pudding-like consistency as the tapioca pearls absorb some of the liquid, and all the flavors will meld together into tropical harmony.
06 - When you're ready to serve, give the mixture a gentle stir and spoon it into individual dessert glasses or small bowls. For an extra touch, reserve a few mango cubes to place on top as a garnish. Serve chilled with small spoons and watch eyes light up when people take their first creamy, fruity bite!

# Notes:

01 - This dessert originates from Asian cuisine and is especially popular in Filipino, Chinese, and Thai cultures.
02 - The best mangoes to use are Ataulfo (also called honey or champagne) mangoes, but any ripe, sweet variety will work beautifully.
03 - For an elegant presentation, serve in clear glasses to showcase the colorful layers.
04 - Some variations include adding other tropical fruits like lychee or jackfruit along with the mango.

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