2 cups ripe mangoes, cut into small cubes (about 2-3 large mangoes)
1 cup nata de coco, well drained
1/2 cup cooked sago (small)
3/4 cup all purpose cream, chilled
2-3 tablespoon mango puree
4-6 tablespoons condensed milk

In a mixing bowl, combine all purpose cream, mango puree and condensed milk. Adjust mango puree and condensed milk to suit your taste. Stir until well mixed. Add in the rest of the ingredients and mix well. Chill thoroughly before serving. Makes 4-6 servings.

Ryan’s Tip: Serve in small bowls or martini glasses and garnish with a sprig of mint.

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