Peach Mango Sago

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Ingredients

• small pearl tapioca

  ½ cup small pearl tapioca

• mango jelly

  0.3 c

• ripe mangoes

  2 ripe mangoes, cut into ½ inch pieces

• peaches

  0.3 c

• coconut cream

  ½ cup nata de coco, liquid drained

• coconut cream

  0.2 (14.5oz) can

• sweetened condensed milk

  0.2 (14-ounce) can

• all-purpose cream

  0.2 (7.6oz) can

Instructions

1. 1

   In a large pot, bring 4 cups of water to a rolling boil. Add tapioca pearls and stir gently to prevent the pearls from sticking to the bottom of the pot. Continue to boil for 20 minutes or until they are semi-translucent. Turn off the heat, add 2 cups of ice and let sit for about 40 minutes or until the pearls are fully translucent. When ready to use, drain and rinse under cold water.

   ½ cup small pearl tapiocasmall pearl tapioca
2. 2

   In a large bowl, combine the cooked tapioca pearls, mango jelly, diced mango and diced peaches. Gently stir to combine.

   ½ cup small pearl tapiocasmall pearl tapioca0.3 cmango jelly0.3 cpeaches
3. 3

   Add the nata de coco, coconut cream, sweetened condensed milk and all purpose cream. Mix well.

   0.2 (14.5oz) cancoconut cream½ cup nata de coco, liquid drainedcoconut cream0.2 (14-ounce) cansweetened condensed milk
4. 4

   Serve with ice immediately or let it chill in the fridge to enjoy later. .

5. 5

   Enjoy!

6. 6

   RECIPE BY: Abi Marquez