Bring a large pot of water to a rolling boil.

Add the sago pearls and stir immediately to prevent sticking. Boil vigorously for 10 minutes, stirring occasionally.

You'll see the pearls swell with small white centers remaining. Turn off the heat, cover the pot with a lid, and let the pearls steam for 10-15 minutes until they become completely translucent.

Place the sago into a bowl of water that you've prepared in advance, and rinse 2-3 times to remove any sticky residue and make it more chewy. This stops the cooking and washes away excess starch, leaving you with perfectly chewy, non-sticky pearls. Set aside to drain completely.

Wash the mangoes, cut them in half, and remove the pits. Scoop out about 250g of flesh directly with a spoon and place it in a blender.

For the remaining mango, carefully score the flesh into a crosshatch pattern, then cut off about 100g of 1cm diced mango cubes with a knife. Set the diced mango aside.

Wash the pomelo, cut off both ends, then cut it in half.

Use your hands to peel off the segments and remove the white membranes (to avoid bitterness). Set aside.

To the blender with the 250g mango flesh, add 50g of the coconut milk (or milk) and the sugar (if using). Blend on high until you have a completely smooth, vibrant, and thick puree. Taste and adjust sweetness if necessary. Set aside.

Get your serving glasses or bowls ready. To each glass, add a layer of the reserved diced mango and pomelo pieces.

Next, add a generous spoonful of the cooked sago pearls.

Pour the remaining 150g of plain coconut milk (or milk) over the fruit and sago layer. It will create a beautiful creamy base.

Finally, slowly pour or spoon the mango puree over the top. For a layered effect, pour it gently over the back of a spoon. The puree will sit on top of the milk layer. You can also gently swirl the layers with a skewer for a marbled look.

Refrigerate the assembled desserts for at least 10-15 minutes before serving. This allows the flavors to meld and makes it delightfully cold. Serve chilled.