Mango Sago

Steps

1. Bring 3 cups of water to a boil and add the tapioca pearls. Boil, stirring occasionally, about 12 minutes, until pearls turn transparent with only a small white dot in the center.
2. Strain the cooked tapioca pearls, rinse with tap water to stop cooking, then submerge in a bowl of water to keep them from drying out. Set aside.
3. Heat 1/4 cup water until hot, then stir in the sugar and salt until fully dissolved to make a simple syrup.
4. Dice two mangos and set aside for topping. Pit the remaining mangos and place in a blender with 2 tablespoons of the syrup and the coconut milk. Blend until smooth, adjusting sweetness with more syrup and thinning with water if needed.
5. Blend half of the reserved diced mango pieces (about 2 cups) until smooth to make a mango puree for topping, if desired.
6. To assemble, divide the mango-coconut mixture into serving bowls, add the tapioca pearls, and stir to combine. Top with the remaining diced mango pieces.
7. Serve at room temperature, or chill in the fridge before serving.