1. Bring a large pot of water to a boil on medium to high fire. Place sago in. Use a high fire to re-boil the liquid and then use a medium fire and keep the liquid boiling during the whole process. Give several stirs to make sure the pearls are not sticky to the bottom.

Cook for 10 minutes and cover the lid and let it stay for another 15 to 20 minutes. Check whether the pearls are completely transparent. In most cases, they should be well-cooked and transparent. If not, continue cooking on a high fire for several minutes until well cooked.

1. Put the cooked sago in a drain basin and rinse it several times with cold water to remove the starch, then soak it in iced water.

1. Peel and remove the core of the mango, cut into cube shapes, reserve one third for topping, and puree the rest together with the orange juice using a hand blender or a fruit blender.

1. Add a little water to the glutinous rice flour in a mixing bowl, stir with chopsticks or a rubber spatula a few times to produce flocs, and then use your hands to knead the mixture into a smooth dough. Divide the dough into small portions and roll it into small balls to the size of your liking.

1. Pour 2 cups of water into the pot, bring it to a boil, then put the glutinous rice balls into the pot, and give it a stir to prevent the rice balls from sticking to the bottom of the wok. Cook the rice balls until they begin to float to the top of the wok. Take out the rice balls and place them in cool water to soak.

1. Prepare 2 large bowls, divide the mango puree into the serving bowls, put in the reserved mangoes, the pearl balls, sago, and pour in the coconut milk. Enjoy