Rinse the sago pearls under cold water using a fine-mesh sieve. This helps remove excess starch and prevents clumping.

In a medium saucepan, bring 4 cups of water to a rolling boil. Add the rinsed sago pearls and cook, stirring occasionally, for about 10-15 minutes, or until the pearls are mostly translucent. Some small white dots in the center are okay; they will become clear as they cool.

Drain the cooked sago pearls into the sieve and rinse immediately under cold running water. This stops the cooking process and removes any sliminess. Set aside.

In the same saucepan (rinsed clean), combine the coconut milk, 1/2 cup sugar, 1/4 cup water, and a pinch of salt. Heat over medium-low heat, stirring until the sugar is dissolved and the mixture is warm but not boiling. Taste and adjust sweetness if needed.

Remove the saucepan from the heat and stir in the mango puree until well combined and the mixture is a beautiful, uniform color.

Gently fold the cooked and rinsed sago pearls into the mango-coconut mixture. Stir until evenly distributed.

Pour the Mango Sago Pudding into individual serving bowls or a larger serving dish. You can serve it immediately while slightly warm, or chill it in the refrigerator for at least 1-2 hours for a refreshing cold dessert.

Garnish with fresh mango cubes before serving, if desired.