Start by rinsing the sago pearls under cold water to remove excess starch.

In a pot, bring 1 cup of water to a boil. Add the rinsed sago pearls and cook for about 10-15 minutes, stirring occasionally until transparent. Drain and rinse the pearls.

In a separate saucepan, combine coconut milk, sugar, and salt. Heat over medium-low until sugar dissolves; do not boil.

Mix the cooked sago pearls into the coconut mixture and let it cool at room temperature.

Once cooled, divide the mixture into serving bowls or glasses. Top each with diced mango and a swirl of mango puree.

Refrigerate for at least 30 minutes before serving.