This bright, yummy dessert is delicious, easy-to-make and impressive to serve. The tropical fruit flavours mingle well with each other, and the sago and coconut milk give texture and sweetness.

Serves 2

Ingredients:

3 tablespoon sago pearls

1 litre of water

1 large ripe mango

2 tablespoons evaporated milk

100ml coconut milk

2.5 teaspoons white sugar

1 pinch of salt

1 ripe passionfruit

Method:

1. Make the sago: First, prepare the sago pearls. Boil 500ml of water. When boiling, add the sago pearls, cook for 6-8 minutes, stirring occasionally.
2. Prepare a large bowl of cold water.
3. Empty the boiled sago into a sieve - the sago should have a translucent outer layer and a white dot in the middle. Wash it under cold water for 20 seconds.
4. Empty the washed sago into the bowl of cold water and allow to soak for 10 minutes.
5. Repeat the process 1-4 again, then strain the sago and reserve for later use.

1. Add the remaining mango and evaporated milk to a blender, then blend till smooth.
2. Divide the mango into serving glasses, then chill in the refrigerator.

1. Cut the passion fruit into half, and scoop out the pulp into a bowl.
2. To assemble, remove the serving glasses with mango puree from the fridge. 
3. Top each with one tablespoon of passion fruit.
4. Mix the sago and coconut milk mixture together and divide between the glasses, layering on top of the passion fruit.
5. Finally, garnish with reserved mango cubes and remaining passion fruit. Serve immediately, or chill it till serving.