Cook Sago Pearls: In a medium saucepan, bring 2 cups of water to a rapid boil. Add the sago pearls and simmer for 12-15 minutes until translucent. Drain and rinse under cold water.

Make Mango Purée: Peel and chop 2 ripe mangoes. Blend with lime zest until smooth. Set aside.

Prepare Coconut Base: In a saucepan, heat 1 cup of coconut milk with 2-3 tablespoons of sugar and a pinch of salt until sugar dissolves, about 3-5 minutes.

Combine Ingredients: Gently fold cooled sago pearls into the coconut mixture until evenly coated.

Assemble the Dessert: In serving bowls, layer the coconut-sago mixture and mango purée, finishing with mango purée.

Chill and Serve: Cover and refrigerate for about 30 minutes. Optionally, garnish with mint leaves or diced mango before serving.