Mango Sago Pudding

Instructions

1. Cook the sago pearls
   Bring 4 cups of water to a boil in a medium saucepan. Add the sago pearls and cook for about 10-12 minutes, stirring occasionally until they are translucent with a small white dot in the center. Drain and rinse under cold water to stop the cooking process.
2. Prepare the mango puree
   Set aside 1 cup of diced mango for garnish. Place the remaining mangoes in a blender and blend until smooth. You should have about 2 cups of mango puree.
3. Make the coconut mixture
   In a large bowl, combine coconut milk, evaporated milk, condensed milk, and sugar. Stir until the sugar is completely dissolved. Add the lime juice and stir to combine.
4. Combine the pudding
   Add the mango puree to the coconut milk mixture and stir well. Gently fold in the cooked sago pearls. If using pomelo, add half of the pomelo segments and mix gently.
5. Chill the pudding
   Cover the bowl and refrigerate for at least 2 hours, or until completely chilled. The pudding will thicken slightly as it chills.
6. Serve the dessert
   Before serving, stir the pudding gently. Divide it among serving bowls or glasses. Top with the reserved diced mango, remaining pomelo segments (if using), and garnish with mint leaves.