Let's cook sago/ tapioca first. For that, in a saucepan bring water to boil. To this, add sago pearls and let it cook for about 10 to 12 minutes on low flame. In between, keep stirring the sago, so that it doesn't stick to pan.

The tapioca pearls once cooked will turn translucent, tender, and chewy.

Once done, wash them under cold running water to stop cooking further. Drain through mesh and keep it aside.

Wash, clean and pat dry mangoes. Remove the skin and pith. Chop them in chunks. Reserve some chunks of mango for garnish and puree the rest.

Taste the mango puree, add maple syrup accordingly. Keep side.

Now open the coconut milk can and pour it in a big bowl. Keep everything refrigerated till you serve this dessert.

If you wish to layer and serve then keep the 3 components separate. For that, take a serving glass. At the bottom spoon the mango puree.

After that, add cooked sago to coconut milk, mix nicely and layer on top of mango puree. Garnish with reserved mango chunks and a mint leaf.

Or you can serve it by combining everything together. For that, add cooked sago pearls to coconut milk, then add mango puree. Give a gentle stir.

Serve in individual ramekins or bowls by garnishing it with mango chunks and coconut flakes.

Enjoy.......