Mango Sago

Bring 800 grams of Water to a rolling boil in a medium saucepan. Add the Small Sago Pearls and cook for 15 minutes, stirring occasionally to prevent sticking. The pearls should be mostly translucent with a small white dot in the center. Turn off the heat, cover the saucepan, and let the Small Sago Pearls sit for another 10 minutes until fully translucent. Drain the cooked sago and rinse thoroughly under cold running Water to remove excess starch. Set aside.

Peel and dice approximately 300 grams of the Ripe Mangoes into small, uniform cubes. Set aside for garnish.

Peel and deseed the remaining 500 grams of Ripe Mangoes. Cut the flesh into chunks and place them in a blender with 200 grams of Water. Blend until a smooth mango puree is formed.