ripe honey mangoes, cubed (I used honey bee mangoes) honey syrup by mixing 2 tbsp honey with 1 tbsp water 80g sago pearlspomelo, peeled and sacs separated, about 50g or more (I used 200g sacs)
a pot of water, add sago and simmer for about 10 minutes. Turn off the heat, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
one quarter of the cubed mangoes for garnishing in step 4. In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
mango smoothie prepared in step 2 with tetra pack mango juice. Add honey to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.