Cut the mango into bite-size cubes or smaller. Separate the pomelo sacs from its skins and rind. They should not break. Leave aside and chill.
Mixing the Sauce
Add you mango puree and juice before you add your evaporative milk. So that you adjust the amount of milk you want to. Leave aside and chill.
In a mixing bowl, crush up gula melaka into small pieces and pour boiling water onto it and stir. This will create a sugar syrup to use. Set aside at room temperature.
Cooking the Pearls.
In a small saucepan, fill with water (approximately 500ml of water) and bring to the boil on high heat
Add in your pearl sago and it should 'dance' or constantly self moving in the pot. Let cook for abour 3-5 mins.
When the sago is almost translucent and no longer opaque. Remove it from the stove, and strain with tight mesh sieve. Also refresh it with tap water until room temperature. Let it sit with some water until service.
In a big serving bowl, add in your fruits, sago and sauce. This should be already chilled.
Serve with Gula Melaka Syrup for additional sweetness.
Service - Chill the individual portions and it'll take faster to chill and thus easier to serve.
Fruits - You can easily replace the fruits with other asian fruits. Just as long as you also change the sauce!
Mango Puree and Juices - You can achieve the puree by blending up some mango, but if you can get your hand on juices you can easily replace if other.
Pairings - You can go other ways like lychee, rambutans, papaya or even durian!
Gula Melaka - If you can't find the real stuff, you can always use plain ol' castor sugar or some palm sugar. If you're doing castor sugar, why not tweak it by infusing lemongrass or ginger into the mix?