The Best Mangos Used to Make Mango Sago are...

MANGO BANGO / MANGO SAGO INGREDIENTS • 3–4 ripe mangos, diced (honey or champagne mango preferred) • 1 jar coconut jelly, drained • 1.5 cups half & half (or a 50/50 blend of milk + heavy cream) • ½ can condensed milk TAPIOCA PEARLS • ¾ cup uncooked tapioca pearls • 3–4 cups water INSTRUCTIONS 1. Cook the tapioca pearls: Add water and tapioca pearls to a pot. Bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally. Turn off heat, cover, and let sit for 15 minutes. Rinse and drain under cold water. 2. Combine everything: In a large bowl, mix the cooked tapioca pearls, diced mango, coconut jelly, half & half (or milk/cream blend), and ½ can condensed milk. 3. Refrigerate for a couple hours before serving. Serving with ice is totally fine too