Add sabudana once the water is boiling and simmer for 15 to 20 minutes until they turn translucent, stirring occasionally to prevent sticking.
Step 3
Drain the cooked sabudana using a fine mesh sieve and rinse them under cold water to prevent sticking.
Step 4
In the saucepan, add coconut milk, sweetened condensed milk, vanilla, and a pinch of salt. Bring the mixture to a boil while stirring occasionally until the mixture is well combined.
Step 5
Now, turn off the flame, add cooked sabudana to the saucepan, and stir it. You can optionally add mango puree to this mixture.
Step 6
Transfer the mixture to a sealed container and refrigerate for at least 2 hours.
Step 7
Before serving, layer the chilled sabudana, mango puree, and diced mango in a glass.
Step 8
Top it with toasted coconut flakes for extra flavour and enjoy.