Place sago in a saucepan and cover with water.

Bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from heat, cover the saucepan, and let sit for about 5 minutes until sago becomes translucent.

Drain the sago.

In a bowl, stir sugar into 1/3 cup plus 2 tablespoons of hot water until dissolved.

Place the sugar mixture in a blender.

Add 3/4 of the diced mango to the blender.

Blend until smooth.

Chill the mango mixture in the refrigerator for 20 minutes.

Stir the cooked sago and 1/2 of the diced pomelo into the chilled mango mixture and mix well.

Spoon the mixture into 6 shot glasses.

Top each shot glass with sweetened coconut cream and the remaining diced mango and pomelo.