Method

1. Take a small saucepan and pour in 3 cups of water along with the sago. Heat it over high flame until it comes to a boil, then turn off the heat.
2. Cover the saucepan with a lid and allow it to rest for 10-15 minutes. During this time, the pearls will become see-through (or nearly transparent). Stir occasionally.
3. Once the sago have turned translucent, use a colander to strain them and rinse them under cold running water.
4. Drain the sago and transfer them to a bowl. Mix in 100ml of coconut milk, add sugar to taste. Set aside.
5. Place approximately ¾ of the diced mangoes into a blender, along with the remaining 100ml of coconut milk and evaporated milk. Blend until the mixture is well mixed. Add sugar to taste and blend again.
6. Pour the pureed mango coconut milk mixture into your serving container.
7. Layer it with the cooked sago, diced mango, pomelo and add more coconut milk on top (Optional). Repeat this layering process for the remaining servings.
8. Serve the dish chilled.