• In a small pot, add light coconut milk. Add rock sugar. Bring to a boil on medium-high heat and then reduce to low heat to simmer for 5-10 minutes until sugar has completely dissolved, stirring occasionally. Do not cover. Transfer this to the freezer to cool down completely.
• In a medium-sized pot filled with 3 cups of cold water, bring to a boil on medium-high heat. Add tapioca pearls. Boil for 15 minutes. Turn off heat, cover with a lid and let the tapioca sit in the hot boiling water for another 12-15 minutes until the tapioca is completely translucent.

  Strain cooked tapioca in a fine mesh strainer and rinse with cold running water. Leave it submerged in the cold water until ready for usage. This prevents the sago from sticking to each other or clumping together.
• Peel and dice mangoes into small bite-sized cubes.
• Once the coconut milk mixture has cooled, add in cooked sago and mix well. To serve, ladle the coconut milk mixture into small dessert bowls and allows guests to add as much mango as they like and garnish with mint (optional).

Storage:

• If there are leftovers to store in the fridge, keep the mango and the coconut sago soup in separate containers and it'll last up to 4 days.