For the Mango Puree

• 2 large ripe mangoes (about 350 g flesh)
• 120 ml coconut water

For the Coconut Base

• 400 ml coconut milk
• 2 tbsp condensed milk (adjust to taste)

For the Sago

• ½ cup (90 g) small sago pearls
• Water, for boiling

For the Mix-ins

• 1 cup mango chunks
• ¾ cup tender coconut pieces
• ½ cup Australian Macadamia Nuts, roughly chopped

For Garnish

• Extra mango cubes
• Chopped Australian Macadamia Nuts
• Tender coconut pieces

Step 1: Cook the Sago

Bring plenty of water to a boil. Add the sago pearls and cook for 10–12 minutes, stirring occasionally, until they become mostly translucent. Drain and rinse under cold water. Set aside to cool.

Step 2: Prepare the Mango Puree

Blend the mango flesh and coconut water until smooth and silky. Set aside.

Step 3: Make the Coconut Base

In a large bowl, whisk together the coconut milk and condensed milk until well combined and creamy.

Step 4: Assemble the Bowl

Fold the cooked sago into the coconut mixture. Add half of the mango puree and mix gently. Stir in the mango chunks, tender coconut pieces and chopped Australian Macadamia Nuts until evenly distributed.

Step 5: Chill

Cover and refrigerate for at least 1 hour to allow the flavours to meld and the dessert to cool thoroughly.

Step 6: Garnish and Serve

Divide the mixture into serving bowls. Top with the remaining mango puree, extra mango chunks, tender coconut pieces and a generous sprinkle of Australian Macadamia Nuts before serving.