With only 5 ingredients you can make this refreshing Chinese mango sago dessert with no refined sugar. A great light dessert to make when mangoes are in season.
Put the mango flesh, milk, and honey in a blender. Blend into a smooth puree. Test for sweetness and add more sweeteners to your preference. Cover and keep them chill in the fridge for about one hour
Bring 4 cups of water to a rolling boil in a saucepan Add the small tapioca pearls and stir to prevent the pearls from sticking to the bottom of the saucepan. Cook for about 10-15 minutes or until the tapioca pearls are soft. You may still see some cloudiness (whitish color) in the center of the pearls, but as long as the pearls are soft with no hard center, it's done cooking
Use a metal strainer to drain off cooking liquid and rinse the pearl with running water to get rid of excess starch and stickiness. Put this in a bowl of clean water to let them soak so they won't stick to each other
When ready to serve:
Drain off the tapioca pearls soaking water. Mix the pearls with the mango puree and stir to combine. Top with few cubes of fresh mango
Leftovers:
Leftover mango puree can be kept for about 3-4 days in the refrigerator
Notes
You can use non-dairy milk of your choice such as almond milk, soy milk, unsweetened coconut milk, oat milk, etc
You can also use agave nectar or maple syrup for vegan version.