Sago at Gulaman with Mango

Instructions

1. Cook the pearls according to their package directions until fully tender; drain and cool promptly.
2. Prepare jelly with food-grade agar and boiling water according to its label, allow it to set completely, then dice.
3. Combine brown sugar syrup with cold water and stir thoroughly.
4. For this original mango adaptation, add 55 g mango puree to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Divide cooled pearls, jelly and ice between two glasses; add sweet water and serve with wide straws or spoons.