Mango Pomelo Sago

Peel the pomelo and carefully separate the pulps into individual sacs, being careful not to break them apart too much. Set aside.

Peel and slice the mangoes, then blend them with the evaporated milk and water until you get a smooth, velvety mango puree with no fibers or chunky bits.

In a small pot, bring the boiling water to a rolling boil.

Add the sago pearls and simmer on low heat for 10 minutes.

Turn off the heat, cover the pot with its lid, and let the sago sit for 15 minutes until the pearls turn translucent.

Drain the sago pearls through a strainer and rinse under cold water to remove any excess starch.

In a small pot over low heat, simmer the coconut milk, sugar, salt, and pandan leaves until the sugar dissolves.

Discard the pandan leaves from the coconut milk mixture and let it cool slightly.

In a large bowl, combine the mango puree, cooked sago, and sweetened coconut milk. Stir well to mix.

Chill the mixture in the refrigerator for at least 2 hours (or longer) for a cool, refreshing taste.

To serve, transfer the dessert to individual bowls and top with mango cubes, pomelo pulps, and mint leaves.