Begin by boiling a large pot of water over medium-high heat and add the sago, stirring occasionally. Simmer for 20 minutes until small white dots appear, then cover and let sit for another 20 minutes. Rinse under cold water.

In a separate pot, bring water to a boil and gently add the glutinous rice balls. Stir to prevent sticking and remove them when they float to the surface. Simmer for another minute then transfer to cold water.

Slice a fresh mango in half, dice one half and mash gently. Blend the other half with coconut milk until smooth. Set aside both for assembly.

Layer the cooked sago in a serving bowl, add diced mango, place the glutinous rice balls on top, and pour the mango puree over. Refrigerate for a few hours before serving.

Serve chilled, giving everything a gentle mix before enjoyment. Savor the tropical flavors and textures.