Mango sago with pomelo

Ingredients:

• 4 cups unsweetened coconut water + more as needed
• 1/4 cup small tapioca pearls (40 g)
• 1 can (400 g) coconut milk without sugar
• 0.5 cup mango juice or nectar
• 1-2 tbsp coconut sugar, optional (see Note)
• 3 cups mango, diced into 1-cm cubes (about 4-5 firm honey mangoes)
• 1.5 cups pomelo pulp

Preparation:

1. Tapioca:
   
   In a small nonstick saucepan, pour 2.5 cups of coconut water and bring to a boil. Once boiling, add the tapioca pearls and stir with a silicone spatula. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and the pearls are no longer white, 5-10 minutes. Turn off the heat, cover, and let sit for another 10 minutes.
2. Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse the tapioca under cold water until the water runs clear. Transfer to a bowl and set aside. If making ahead, soak the tapioca in 0.5 cups of chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
3. Separately pour off 1/4 cup of coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, the remaining 1.5 cups of coconut water, 2 cups of mango cubes, and 2 cups of ice. Blend on high speed until smooth. If your mango is too fibrous, strain the mixture.
4. Divide the tapioca pearls into 4 bowls and pour the mango puree over them. Garnish with pomelo pulp and the remaining mango cubes. Drizzle with the remaining coconut milk. Enjoy with cold sago.
   
   Note
   
   If sweet mangoes are in season and your mango juice or nectar contains sugar, you may not need coconut sugar.