We invited Lynn and Duncan for dinner last night. It was a great dinner indeed. We had great time chatting around, looking at our wedding pictures and playing with little Jack. I am not going to blog about the dinner as I forgot to take pictures of the dishes I cooked. But I am going to blog about the dessert I served, simply because it was delicious!! This dessert is insanely easy to make. And its super yummilious. Mmm…my hubby and guests loved it!! Give this a try if you like chilled desserts. You won't regret it! 
Ingredients
600gm mango (abt 2 honey mangoes)
400ml mango juice
125ml evaporated milk
80g tapioca pearl
250ml water
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water
Directions
Boil 250ml water and sugar till sugar dissolves.
Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.Take syrup and cornflour mixture off the heat and leave it to cool.Cut the sides of the mango and cube them.Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside.Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.Chill before serving.
Preparation of tapioca pearls
Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside. This results in a soft but still chewy texture and not mushy at all. )
Preparation of tapioca pearls
Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside. This results in a soft but still chewy texture and not mushy at all. )
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