• 1 cup mango ripened and peeled
  • 2 tbsp condensed milk or condensed coconut milk for vegan option (if you can’t find this, omit this ingredient)
  • 2 tbsp tapioca pearl small pearl kind
  • 250 ml coconut milk canned kind set at room temperature
  • 250 ml water
  • 2.5 tbsp white granulated sugar
  • 4 Ice cubes


  1. Boil sago for 25 mins uncovered over high heat until translucent, uncovered. Once cooked, strain immediately with a fine sieve and rinse with cold water and leave it submerged in cold water.
  2. Meanwhile in a blender, add mango and condensed milk. Blend on high until smooth. Divide and spoon that mixture into the base of your serving glasses. Then divide and spoon the tapioca or sago between the glasses. Add 2 ice cubes per glass.
  3. In a large measuring cup or bowl, whisk together canned coconut milk, water and sugar until sugar has dissolved. Pour the coconut milk liquid into each glass. Mix and enjoy!

Add Comment