- Soak tapioca pearls for at least 3 hrs.
- In a saucepan, add water to fill about 3cm of the pot. The amount of water should just be enough to submerge all the tapioca pearls. Bring water to boil then, add tapioca pearls to the pot. Lower heat to medium and stir constantly to make sure they don’t start clumping together. Continue cooking for about 10 mins, then remove from heat. Set aside to rest for another 30 mins. The tapioca pearls are ready when they turn translucent without any visible white dots in the middle. If they are not ready, return pot to stove and cook for a few more minutes, and set aside to rest again. Drain tapioca pearls and rinse under cold water.
- Cut mango into cubes, about 1½ cm in size. Save ⅓ of them and blend the rest with ice cubes and sugar in a food processor. Blend for about 1-2 mins, or to a thick juice consistency, Transfer into a large bowl and stir in the tapioca pearls.
- Divide the mango sago dessert into small bowls and top with mango cubes. Serve with a drizzle of coconut milk to add creaminess to the dessert. Serve cold.