mango and sago dessert

Ingredients
600gm mango (abt 2 honey mangoes or 1 big red/green skinned mango)
250ml mango juice (Peel Fresh)
125ml evaporated milk
3 tbsp sago pearls (original uses 300gm pomelo, split into small pieces)
250ml water
50gm sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 250ml water

Method
1. Boil 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 250ml 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
8. Chilled before serve

To prepare sago pearls
1. Soak sago pearls in water till they turned abit translucent
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