Start by bringing a large pot of water to a boil. Use a ratio of 10:1 water to sago.

Add the sago pearls to the boiling water and gently stir. Cook for about 20 minutes, or until the pearls turn transparent. Remove from heat and cover.

Allow the sago to sit for 10 minutes off the heat. Afterward, rinse under cold water to stop the cooking process and set aside.

In a separate pot, bring water to a boil. Carefully add the glutinous rice balls (tang yuan) and stir to prevent them from sticking.

Once they float to the surface, let them simmer for another minute. Transfer the cooked rice balls into a bowl of cool water to keep them from sticking together.

Dice the ripe mango and mash half of it or blend with coconut milk for a silky smooth texture.

In a serving bowl, combine the cooked sago, diced mango, and tang yuan. Pour over the coconut milk and blend well.

For the best flavor, chill the dessert in the refrigerator for a few hours before serving.