Soak sago for 1 hr. Heat milk and bring it to a boil. Make mango pulp.

When the milk is ready, add sago, sugar. Cook till sugar melts and sago gets transparent. Now add grated coconut. Cook for a while. Add the cardamom powder. It's ready. Keep it the fridge and serve chilled by garnishing mango pieces and chopped dry fruits.

I even made a tripe layered mango 🍮. I used kiwi crush, rose syrup and the main original ingredient mango pulp. Divide the milk in 3 portions. To one add rose syrup, to the 2nd kiwi crush and third mango pulp.

Now start layering each portion, to the bottom rose syrup, middle kiwi crush and top the mango pulp. Garnish it with mango pieces and dry fruits.