Fill a pot with water and bring to a boil.

Once it boils, add 1 cup of sago pearls and cover the pot with a lid.

Cook on low heat for 15 minutes while continuously stirring.

After 15 minutes, turn off the heat and let it sit in the hot water for another 15 minutes. The sago should be translucent pearls.

Rinse the sago pearls in cold water.

Drain the water and set aside.

Cut 250g pomelo in half and peel the skin off.

Then, break the pomelo flesh apart and remove the membrane or outer white parts of the fruit.

Tear the flesh into bits of pieces to make the pomelo pulp.

Next, cut the mangoes along the sides of the pit, giving you three pieces: the middle part with the pit and the two sides.

Then, take half a mango and cut the flesh into square slices.

Next, invert the mango flesh to let the cubes stick out of the skin. This will make it easier to cut the cubes and have diced mangoes for the dessert.

Repeat steps 5 and 6 for the other halves of the mango to have at least 500g of mango cubes or more if desired.

In a blender or food processor, add half of the mango cubes (250g) and 250ml coconut milk and blend until you achieve a smooth consistency. Make sure there are no bits or fibers left in the mixture. If there are fibers or chunks that you can’t seem to blend, you can remove them manually from the blender.

Then, get a dessert bowl and add your desired amount of sago pearls, mango and milk mixture, pomelo pulps, 250g mango cubes, and a splash of coconut milk.

Lastly, add a mint garnish on top.

Serve cold or keep it in the fridge for a few hours more for an ice-cold dessert.