Bring 1 cup of water to a boil in a medium saucepan.

Add the sago pearls and cook for about 15 minutes, stirring occasionally until they become translucent.

Once cooked, remove the pearls from heat and drain them in a fine sieve.

Rinse the pearls under cold water to stop the cooking process and remove excess starch.

In a mixing bowl, combine the diced mangoes with 1/2 cup of sugar and mash into a smooth puree.

In a saucepan, heat the coconut milk over low heat and stir in the mango puree until well combined.

Add the rinsed sago pearls to the mango-coconut mixture and stir gently to incorporate.

Transfer the mixture to a serving bowl or individual cups and refrigerate for at least 20 minutes.

Segment and chop the pomelo into bite-sized pieces while the mixture chills.

Once chilled, scoop the sago mixture into bowls and top with the fresh pomelo pieces.