Prepare the sago pearls: Bring a pot of water to a boil and add the sago pearls. Stir occasionally to prevent sticking. Once the sago turns translucent (about 10-15 minutes), remove it from the heat. Drain and rinse the pearls under cold water to stop the cooking process. Set aside.

1. Make the mango puree: While the sago is cooking, peel and chop the ripe mangoes. Place the mango chunks in a blender or food processor and blend until smooth. If you prefer a slightly chunkier texture, pulse the mango a few times instead of blending it fully.
2. Cook the coconut mixture: In a saucepan, combine the coconut milk, water, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is smooth. Bring it to a simmer, then remove from heat. Add a pinch of salt if desired to balance the sweetness.
3. Combine the ingredients: In a large mixing bowl, combine the cooked sago pearls, mango puree, and the coconut milk mixture. Stir well to ensure everything is evenly mixed.
4. Chill the dessert: Transfer the Mango Sago mixture into serving bowls or glasses and refrigerate for at least 2 hours, or until chilled.
5. Serve: Once chilled, garnish with fresh mango cubes on top for an added touch of color and sweetness. Serve cold and enjoy!