Sweet sago and mango soup
- Put the sago in a saucepan with the water and bring to a gentle simmer. Simmer for about 20 minutes, stirring occasionally to prevent it sticking on the bottom of the pan.
- Remove from the heat, and strain (the sago, quite transparent at this stage, may seem to have disappeared, but it will be there in the sieve). Tip the cooked sago into a clean bowl and add enough cold water so it does not stick together.
- When it is completely cold, strain again and place the sago in a second bowl. Meanwhile, prepare the mango. Peel carefully and cut half the flesh into tiny dice. Purée the other half. Add the coconut milk, milk, mango purée and the sugar, stirring together gently.
- Finally add the diced mango and then chill well. (In Vietnam this is a popular street food, served with crushed ice stirred through it as roadside stalls lack refrigeration.)