Leave all ingredients in the fridge overnight before cooking to reduce needed fridge time.
Boil water in a pot and add sago pearls. Cook for 15 minutes in medium heat until translucent (tiny white dots in the centre are fine). Turn off the heat, cover, and let sit for 15 minutes. Drain and rinse under cold water to prevent sticking.
50g g sago pearls
Blend mango, coconut milk, water, and sugar until smooth. Adjust sweetness as needed.
200 g mango, 200 ml coconut milk, 1.5 tbsp sugar, 1/4 cup water
Separate the pomelo into small pulp sacs.
50 g pomelo pulps
In a bowl, combine the cooked sago with the blended mango mixture. Stir in the pomelo pieces and refrigerate for at least 30 minutes.
Before serving, pour evaporated milk and add extra mango cubes over the top as a finishing touch for extra creaminess and texture.
100 ml evaporated milk, 200 g mango
