Bring a pot of water to a rolling boil. Add 100g of sago and give it a quick stir so the pearls don't stick to the bottom. Cover the pot, reduce the heat to low, and let it simmer gently for 10 minutes. After 10 minutes, turn off the heat completely but leave the lid on. Let the sago sit in the hot water for another 15 minutes — this step is crucial because it allows the pearls to become completely translucent without turning mushy. After 15 minutes, drain the sago through a fine-mesh strainer and rinse it under cold water to stop the cooking process and remove excess starch. Set aside. (You can store cooked sago in a container in the fridge for up to 3 days.)

In a blender or food processor, combine 400g mango chunks, 250g coconut milk, and 500g milk.

Blend on high speed until the mixture is completely smooth and has a thick, milkshake-like consistency. Scrape down the sides if needed. Taste it — the mango should be front and center, with the coconut adding a gentle tropical richness. Set aside.

Take your serving glasses and start layering. First, add a spoonful of fresh mango flesh (diced into small pieces) to the bottom of each glass.

Next, sprinkle in some pomelo flesh — you want little bursts of citrus throughout, not huge chunks.

Add a spoonful of the cooked sago.

Then pour a small splash of milk into each glass.

Finally, pour the blended mango coconut cream over everything. The milk and cream will swirl together naturally as you pour.

For the best experience, add a few ice cubes to each glass or pop the assembled drinks into the refrigerator for 15-20 minutes before serving.

This dessert is meant to be enjoyed cold — the colder it is, the more refreshing it tastes. Give it a good stir before drinking so all the layers mix together, or sip it as-is for a fun layered experience.