Boil a large amount of water (the ratio of water to sago should be over 10:1).

Once the water is boiling, add the sago pearls. Occasionally stir to prevent sticking to the pot.

Cover the pot and let it simmer for 20 minutes.

When you see small white dots in the center of the sago pearls, turn off the heat.

Cover the pot and let it sit for 20 minutes.

Once the sago is transparent, scoop it out and pour it into a bowl with water.

Bring another pot of water to a boil. Once boiling, add your glutinous rice balls to the pot.

Gently stir with a spatula to prevent sticking.

Cook until the rice balls float to the surface, then simmer for an additional minute.

Remove and put them in a bowl with water to prevent sticking.

Take one mango and check out my pictures to dice the mango. Mash half of it. If you have a blender, you can blend half of the mango with the coconut milk for a smoother texture.

Place the cooked sago, mango pieces, and tang yuan into a serving bowl.

Pour in the coconut milk and add the mango puree.

Stir well to combine. For an even tastier treat, chill in the fridge for a few hours before serving.