Begin by boiling water in a large pot at a ratio of over 10:1 to the sago. Once boiling, add the sago pearls and reduce to a simmer for 20 minutes. You'll see them begin to turn translucent as they cook. After the time is up, cover the pot and let the sago sit for an additional 20 minutes off the heat for perfect chewy texture.

In a separate pot, bring water to a rolling boil and gently add the glutinous rice balls. Watch as they float to the surface; this indicates they are cooked. Allow them to simmer for an extra minute before removing them. Place the cooked rice balls in a bowl of cold water to prevent them from sticking together.

While the sago and tang yuan cool, take one ripe mango and peel it carefully. Dice half of the mango into small pieces for layering, and mash the other half with a fork until smooth. For a truly silky texture, blend the mashed mango with the coconut milk until well combined.

In a charming serving bowl, start by layering the cooked sago at the bottom. Next, add the diced mango and the chewy glutinous rice balls. Pour the coconut milk and mango puree over the top, stirring gently to combine.

For the best experience, chill the assembled dessert in the refrigerator for at least 30 minutes. Serve in individual bowls garnished with extra mango pieces if desired.