Mango pomelo sago

Method

1. 1 Boil the tapioca pearls in plenty of water for 12 minutes, until only a small white spot remains in the center, then turn off the heat and let it rest for 10 minutes.
2. 2 Rinse the tapioca pearls with cold water to remove the stickiness; any stickiness will make the entire bowl of dessert thick and clumpy.
3. 3 Blend two-thirds of the mango with fresh milk, coconut milk, and condensed milk to make the base for the dessert.
4. 4 Cut the remaining mango into small cubes and separate the grapefruit segments into individual strands.
5. 5 Mix everything together and refrigerate for 2 hours; the grapefruit segments provide a slightly bitter taste that balances the sweetness of the mango.