Mango Sago

1. Combine mango purée, water, honey, and salt in small saucepan over medium-low heat. Warm until just hot but not boiling. Whisk in gelatin until completely dissolved. Pour into shallow container or molds and refrigerate for at least 2 hours until fully set. Cut into cubes or unmold.
2. Bring large pot of water to boil. Add sago and cook for 10–12 minutes, stirring occasionally, until mostly translucent. Turn off heat, cover, and let sit for 5 minutes. Drain and rinse under cold water.
3. Blend mango, coconut milk, whole milk, and salt until completely smooth.
4. Divide sago, mango jelly, and mango cubes between serving bowls. Pour mango cream over top and drizzle with condensed milk. Add ice, mix gently, and garnish with mint leaves if desired.

Tip: Do not boil the gelatin mixture — boiling destroys gelatin's setting ability. Warm it just enough to dissolve completely. Rinse sago thoroughly under cold water after cooking to stop the cooking process and prevent clumping. Make the jelly the day before so it's fully set and ready to go.