If you don’t have any frozen mango pulp in the freezer (you really should), the night before making this you need to peel a mango, slice the mango flesh into cubes, transfer it to an air-tight plastic container or re-sealable plastic bag and freeze it overnight.
To a pot of 750 ml of boiling water, add the sago pearls and turn on your stopwatch. Boil the sago for 10-12 minutes on high, ensuring a rolling boil is maintained, and stir every couple of minutes until the sago pearls are transparent.
At 12 minutes, reduce the heat to low and put the lid on the pot, but continue to check on the sago and stir it thoroughly every minute or so to ensure the pearls don’t stick to the pot.
By 15-16 minutes, the sago should have thickened up nicely. If the white dots have almost disappeared and the sago is coming away from the sides of the pot when you stir it, it’s almost ready. Turn off the heat, put the lid on the pot, and let the sago steam.
At 25 minutes, the sago should be done. If the sago is thick and all the white dots have gone, transfer it to a mixing bowl, stir in a teaspoon of sugar and the salt, and pop it in the fridge to cool.
In a blender, add the frozen mango pieces, cold milk, teaspoon of sugar and blend for a couple of minutes until thick and creamy.
Pour the creamy cold mango into the sago, combine well, garnish with a little fresh mango and coconut, and serve immediately. If not serving immediately, return to the fridge to keep chilled until you’re ready to serve.