Cook the Sago Pearls

1. Prepare the Sago: In a medium saucepan, bring 4 cups of water to a boil. Add the sago pearls and stir to prevent them from sticking together.
2. Cook the Sago: Reduce the heat to medium-low and cook the sago for 15-20 minutes, stirring occasionally. The pearls will turn translucent when they’re done. If the water evaporates too quickly, add a little more water as needed.
3. Rinse the Sago: Once cooked, drain the sago in a fine mesh strainer and rinse it under cold water to stop the cooking process. Set aside to cool.

Prepare the Mango Puree

1. Blend the Mangoes: While the sago cools, place the diced mangoes in a blender or food processor. Blend until smooth and creamy, adding a splash of water if needed to get the right consistency.
2. Sweeten the Mango Puree: Transfer the mango puree into a bowl and stir in the sugar, adjusting the sweetness to your liking. Set aside.

Combine with Coconut Milk

1. Heat the Coconut Milk: In a saucepan, combine the coconut milk, 1/2 cup of water, and vanilla extract (if using). Warm over low heat, stirring occasionally, but do not bring to a boil.
2. Add the Mango Puree: Once the coconut milk mixture is heated through, add the mango puree and mix well. Stir until fully incorporated and creamy.

Assemble the Mango Sago

1. Combine the Sago and Mango Mixture: Gently fold the cooled sago pearls into the mango-coconut mixture. Stir carefully to ensure the sago is evenly distributed throughout the creamy base.
2. Chill the Dessert: Refrigerate the mango sago for at least 30 minutes, or until it’s cool and chilled. The flavors will meld together, making the dessert even more delicious.

Serve the Mango Sago

1. Serve in Small Bowls: Spoon the creamy mango sago into individual serving bowls.
2. Garnish: Top with extra mango cubes, a sprinkle of shredded coconut, and a drizzle of honey if desired. You can also add a mint leaf for a pop of color and freshness.