Mango pomelo sago, with haupia.

INGREDIENTS

for the haupia:

1 cup

unsweetened coconut milk

1/4 cup

sugar

1/4 cup

cornstarch

1/2 cup

water (or milk, for a creamier haupia)

to assemble:

1/4 cup

uncooked sago or tapioca pearls (or about 1 cup cooked)

2 cups

cubed mango, divided (about 2-3 mangoes)

scant 3/4 cup unsweetened coconut milk, divided (or what’s left in a 13.5 ounce can)

1/2

to 3/4 cup mango juice, as needed to thin to desired consistency

about 1 tbsp agave nectar or simple syrup, to taste (you can also use honey if not vegan)

1/2 cup

peeled and separated pomelo sacs (or grapefruit)