Bring a pot of water to boil. Add sago pearls and stir gently. Cook until they turn soft and slightly clear. Stir often to avoid sticking. Once cooked, drain and rinse under cold water.

Peel the mangoes carefully using a knife. Cut them into small cubes. Keep some pieces aside for topping. Blend the rest into a smooth mango puree for a creamy base.

Peel the pomelo and remove the white skin. Separate the juicy segments into small pieces. Make sure no seeds remain. Set them aside in a clean bowl.

In a large bowl, add coconut milk and condensed milk. Stir well until smooth and creamy. Add sugar if you want extra sweetness. Mix until everything blends nicely together.

Add cooked sago pearls into the coconut mixture. Then add mango puree and diced mango pieces. Mix gently so everything combines evenly without breaking the fruit.

Now add pomelo pieces into the mixture. Stir lightly to keep texture fresh. The pomelo adds a light citrus taste that balances the sweetness of mango and coconut.

Place the mixture in the fridge for at least one hour. This helps flavors blend well. The dessert tastes best when it is cold and refreshing.

Pour into serving bowls or glasses. Add extra mango pieces and mint leaves on top. Serve chilled and enjoy this tropical dessert with family and friends.