Mango Sago (Mango Bango)

Steps

1. Bring 4 cups of water to a boil in a saucepan, add tapioca pearls, and cook 8-10 minutes over medium-high heat, stirring frequently.
2. Remove from heat, cover, and let sit for 10 minutes.
3. While tapioca rests, peel and dice the mangoes into small cubes.
4. Drain tapioca in a strainer and rinse under cold water until cooled to room temperature and excess starch is removed.
5. In a large bowl, combine coconut gel, cooled tapioca, ¾ cup coconut milk, half and half, and condensed milk. Stir well.
6. Taste and adjust sweetness with 1-4 more tablespoons of condensed milk if desired.
7. Stir in the diced mango.
8. Cover and refrigerate at least 4 hours, ideally 6-8 hours, until thickened.
9. Serve chilled in bowls or dessert glasses.