Dear Hongkongers, can you give me the receipe for this dessert "Mango with sago"? Lots of thks (^-^)

I tried mango with sago in "Hong Kong Cha Cang Ting" from Singapore this afternoon. Hmmm..taste excellent!!! So I would like to request the receipe for this dessert from you all guys from Hong Kong. Thks.

Dear Hongkongers, can you give me the receipe for this dessert "Mango with sago"? Lots of thks (^-^)
I'm not from Hong Kong, but is this what you are looking for:





Mango Sago Dessert


(adapted from Zu's Kitchen)





Ingredients


600gm mango (abt 2 honey mangoes)


400ml mango juice (Peelfresh or any other similar brands)


125ml evaporated milk


80g sago pearls (original uses 300gm pomelo, split into small pieces)


250ml water


2~3 tbsp sugar


1 tbsp cornflour/tapioca starch


1 tbsp water


extra 100ml water





Directions


1. Boil 250ml water and sugar till sugar dissolves.


2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.


3. Take syrup and cornflour mixture off the heat and leave it to cool.


4. Cut the sides of the mango and cube them.


5. Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside.


6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.


7. Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.


8. Chill before serving.





Preparation of sago pearls


1. Soak sago pearls in water till they turned abit translucent (About an hour)


2. Boil the pearls with water till it turns totally translucent.


3. Pour the cooked pearls into a sieve and wash it with tap water remove the starch and now it's ready to be used





(PS: I had some difficulty cooking sago the 1st time, and I found a better way of cooking sago pearls, from Eupho Cafe and English Patis.





1. Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.


2. Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.


3. Remove the lid, stir the mixture, turn on the heat and bring it to boil again.


4. Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.


5. Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.





This results in a soft but still chewy texture and not mushy at all. )