4 cups cooked mini sago
4 ripe mangoes, cut into cubed
1 can condensed milk
1 pack all purpose cream, chilled
1 small can evaporated milk
1. Put the chilled all purpose cream in blender and blend for 1 minute.
2. Add 1/4 of the ripe mango, condensed milk, and evaporated milk into the blender and blend together until the mangoes are blended thoroughly.
3. Transfer to a mixing bowl then add the cooked sago and the remaining cubed mangoes, and 4 drops of mango extract.
4. Mix and transfer to containers with lid. Put in the freezer for at least an hour before serving.
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