Start by cooking the tapioca pearls. You’ll want to follow the package instructions. Usually, this involves boiling them in water until they turn translucent, which takes about 15-20 minutes. Don't forget to stir occasionally to prevent sticking.

While the tapioca pearls are cooking, peel and chop the mangoes into small cubes. Use a sharp knife for clean cuts. You can reserve some to garnish the final dessert!

In a blender, combine the chopped mangoes, coconut milk, maple syrup, and vanilla essence. Blend until smooth. This mixture should be rich and creamy—don’t rush this step. Taste it and adjust sweetness as needed.

Once the tapioca pearls are cooked, drain them and let them cool. Now, in a mixing bowl, combine the tapioca pearls with the mango mixture. Stir gently to incorporate, ensuring the pearls and mango cream are well mixed.

Cover the bowl and place it in the refrigerator for at least an hour. This allows the flavors to meld and the dessert to chill, making it refreshing when served.

Once chilled, serve the Mango Sago in cups or bowls. Top with extra mango cubes and a sprinkle of toasted coconut flakes for a little crunch!