First thing you’ll want to do is to cook your sago. This would depend on the kind of sago you have — some require almost an hour of cooking while others are done in 5 minutes. I provide more sago cooking tips in the post. Once your sago is done, put it aside in a bowl of cold water while you work on the rest of your ingredients.
In a large bowl, combine 1 can of evaporated milk, 1/2 cup table cream and mango puree from 1 mango. Stir until fully incorporated.
At this point you’ll want to sweeten your mixture with condensed milk. How much condensed milk you put largely depends on how sweet your mango puree is. Careful not to put too much though; we don’t want the condensed milk to overpower the mango flavour. I usually put 1-2 tablespoons.
Now it’s time to assemble! Add your cooked sago and diced mangoes into your milk mixture and stir. That’s it! Chill and serve cold.
The number of servings depends on how small or big your serving bowls or glasses are.
The cook time here is based on me using quick-cooking sago. Your cook time may vary depending on the kind of sago you have. See post for tips on how to cook sago.
Cook 2/3 cup if you're using small sago or tapioca pearls.