In a large pot, bring 5 cups of Water to a boil and add the soaked Sago. Cook until the Sago become transulcent.
     Drain water in the strainer and wash it under running water. Transfer the Sago to a bowl, add 20g of Sugar and mix well.  

​     Spoon the Sago into a prepared Pandan Leaf serving cup. Set aside.

     In a sauce pan, combine the Chef's Choice Coconut Milk, remaining Sugar, Cornstarch, and Sea Salt. Cook on a medium high heat, and stir in Agar powder, constantly stir until the constarch has dissolved and the mixture has thickened.

     Remove from the heat, top the mixture over the prepared sago and add Fresh Mango. Refrigerate for 4 hours before serving. Enjoy the traditional Thai Dessert Recipe using Chef's Choice Coconut Milk!​​​