1grapefruit or pomelopeeled and cut into bite-sized pieces
Instructions
Set aside a big handful of frozen mango chunks at room temperature, and let defrost. Chop into bite-sized pieces. Keep the rest of the mango frozen.
Fill a medium pot half full with water. Place on the stove over medium heat and bring to a simmer. Add the sago, and stir to make sure they don’t stick. Simmer until the sago is mostly translucent (they’re pretty small, so it usually takes 20 minutes tops). Drain the sago, then let cool slightly. Don’t worry if they clump up.
To a blender, add the frozen mango, coconut milk, mango juice and salt to the blender as well. Blend on high until smooth, and add maple syrup to taste.
Stir the defrosted mango, pomelo/grapefruit and sago into the mango coconut milk mixture, breaking up any sago if it was clumped up. Serve within 4 hours.