Cook the Sago Pearls: Bring a medium pot of water to a boil. Add the sago pearls and cook according to package instructions (usually about 10-15 minutes), stirring occasionally. The pearls will turn translucent when they are fully cooked. Once done, drain and rinse the sago pearls under cold water to remove any excess starch. Set aside to cool.

1. Prepare the Mango Puree: While the sago pearls are cooling, blend the ripe mango in a blender or food processor until smooth. If you want a sweeter mango puree, add a tablespoon of sugar (optional) and blend again. You can also add a little water if the puree is too thick.
2. Combine the Ingredients: In a large mixing bowl, combine the cooked sago pearls, mango puree, and coconut milk. Stir well to combine. If you like a creamier dessert, add more coconut milk to achieve your desired consistency. Taste and adjust sweetness with additional sugar, if desired.
3. Chill or Serve: Let the Mango Sago chill in the refrigerator for at least an hour. It can also be served at room temperature if preferred. Garnish with extra mango cubes or shredded coconut before serving.
4. Serve and Enjoy: Once chilled, scoop the Mango Sago into serving bowls or glasses. Garnish with fresh mango cubes, coconut flakes, or a drizzle of extra coconut milk for added richness.