Creamy Mango Sago with Fresh Fruits

Bring 1 liter of water to a rolling boil in a pot.

Add the tapioca pearls to the boiling water.

Cook for 10 minutes uncovered, stirring occasionally to prevent sticking.

Remove the pot from the heat while the pearls still have a small white center.

Cover with a lid and let the pearls rest for 15 minutes.

Rinse the pearls under cold running water and drain well.

Peel and stone two of the mangos.

Add the mango flesh, coconut milk, whole milk, and honey to a blender.

Blend until the mixture is completely smooth.

Pass the puree through a sieve if the mango is fibrous.

Dice the third mango, the strawberries, and the yellow dragon fruits into small cubes.

Fold the diced fruit into the mango puree.

Stir in the cooked tapioca pearls.

Refrigerate the mixture for at least 3 hours. Taste better when it‘s cold.

Serve chilled in glasses and top with extra fruit.