Bring 500ml of water to the boil in a small saucepan. Add the dried sago and simmer for about 20 minutes, stirring occasionally, until the pearls are mostly translucent with only a tiny white centre remaining.

Drain the cooked sago and rinse under cold running water to remove excess starch. Set aside to cool completely.

Add the tinned Alfonso mango slices and sweetened condensed coconut milk to a blender. Blend for 1–2 minutes until completely smooth.

Pour the mango purée into a large mixing bowl. Add the cooled sago, evaporated coconut milk, nata de coco and passion fruit popping pearls. Stir gently until well combined.

Chill in the refrigerator for at least 30 minutes before serving, if desired.

Spoon the mango sago into serving glasses or bowls and garnish with fresh mango cubes before serving.