Mango Sago with Coconut Milk

Rinse sago under cold water until water runs clear. Add sago to 500ml boiling water. Stir frequently to prevent sticking. Reduce heat to medium and simmer uncovered for 10-12 minutes or until translucent. Most sago pearls will be translucent with small white dots inside. Strain and rinse with cold water. Set aside.

In a small saucepan, combine agar agar powder with 100ml water. Let it soak for 5 minutes. Heat over medium heat, stirring continuously until agar agar is completely dissolved. Bring to a gentle boil for 2 minutes. Remove from heat.

Peel and dice 100g of mango. Set aside.

Puree the remaining 100g of mango in a blender until smooth.

Gently whisk the coconut milk, mango puree, and agar agar solution together in a mixing bowl. Ensure the mixture isn't too hot to prevent curdling the coconut milk.

Add the cooked sago and half of the diced mango to the coconut milk mixture. Stir well to combine. Pour the mixture into individual serving bowls or glasses.

Refrigerate for at least 2 hours, or until set. Top with the remaining diced mango before serving.