Boil water in a pan. Add sago pearls and cook until they are soft and transparent.

Use a strainer to separate the pearls from the starch water. Wash the tapioca pearls in normal water and keep aside.

Meanwhile, soak the basil seeds in water.

Now chop the mango into chunks.

Pour the milk and coconut cream in a pan. Keep this on low heat. Add sugar and mix well until the sugar dissolves.

When the milk is warm enough add sago pearls and keep aside.

Now it is assembling time. In a glass cup or bowl, pour the milk.

Add mango chunks, basil seeds. Serve chilled.