Creamy Coconut Mango Sago Pudding

Bring 4 cups of water to a boil in a medium pot and add the sago pearls.

Cook the sago for 10-12 minutes, stirring occasionally to prevent sticking, until the pearls are mostly translucent with a tiny white dot in the center.

Drain the sago through a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch.

In a mixing bowl, combine the coconut milk, sugar, salt, and evaporated milk, whisking until the sugar is fully dissolved.

Place two-thirds of the diced mango into a blender and process until smooth, then stir the puree into the coconut milk mixture.

Fold the cooked sago pearls and the remaining one-third of the mango cubes into the coconut mixture.

Divide the pudding into serving bowls and refrigerate for at least 1 hour before serving to allow the pearls to fully absorb the liquid and reach an ideal chewy consistency.