Cook 80 g small sago pearls in 1000 g water until translucent, then rinse with cold water.
Puree 800 g mango, reserving some for garnish.
Combine 400 g coconut milk, 200 g evaporated milk, and 80 g sugar in a saucepan.
Sesli anlatım, porsiyon ayarı ve daha fazlası
