1/3 c. tapioca (plus water to soak)
4 c. water
1/2 c. sugar
1/2 c. evaporated milk
1/2 c. coconut milk
2 sweet mangoes
Soak tapioca in cool tap water for a half hour. Then drain the tapioca and set aside.
Bring to boil the 4 cups of water and add the sugar. Stir until the sugar melts.
Add tapioca to the water mixture and boil for 5-10 minutes or until the tapioca is clear.
Add the evaporated milk and the coconut milk. Bring to boil. Then turn off the heat and let cool. Once the mixture is cool, put it into the fridge for 3 hours.
Prepare the mango by peeling and cutting the flesh of the mangoes into chunks. Set aside.
To serve, add mango pieces to each serving of sago and stir through.