Rinse the sago pearls under cold water until the water runs clear.

Boil 4 cups of water in a pot, then add the sago pearls.

Cook for about 30 minutes, stirring occasionally, until the pearls become translucent.

Remove from heat, cover, and let sit for 10 minutes.

Strain the sago pearls and rinse under cold water to stop the cooking process.

In a blender, combine the diced mangoes and lime juice. Blend until smooth.

In a pot, combine the coconut milk, water, and sugar. Heat gently until the sugar dissolves.

Add the cooked sago pearls to the coconut milk mixture and stir well.

Remove from heat and let cool slightly.

In serving bowls, layer the mango puree and the sago-coconut mixture.

Chill in the refrigerator for at least 1 hour before serving.