Peel one large mango and dice it into small cubes. Set aside for garnish. Peel the remaining large mango, cut the flesh, and blend it with a small amount of coconut milk until smooth.
Peel and segment the pomelo, removing the membrane to get the pure flesh. Gently break into small pieces. Set aside.
Bring water to a rolling boil in a pot. Add the small sago pearls and cook for 15 minutes, stirring occasionally to prevent sticking. Turn off the heat, cover the pot, and let it sit for another 10 minutes until the sago is completely translucent. Drain the cooked sago and rinse thoroughly under cold water to remove excess starch. Drain well and set aside.
In a large bowl, mix the coconut milk, evaporated milk, and granulated sugar. Stir until the sugar is fully dissolved.
Add the blended mango purée, cooked sago, and diced mango cubes to the coconut milk mixture. Stir gently to combine.
Cover the bowl and refrigerate for at least 2-3 hours, or until thoroughly chilled. Before serving, stir in the prepared pomelo pieces. Serve chilled.
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