1. 1. Boil sago, turn off the heat after translucent, cover the pot for 10 minutes.
2. 2. After the sago is completely transparent, remove it for use.
3. 3. Steam the purple sweet potato, about 15 minutes. Cut into pellets for later use.
4. 4. Dice the mango and set aside.
5. 5. Put the sago into a bowl, pour in coconut milk, and put purple sweet potato diced and mango on top.
