Infuse the Coconut Sauce
In a small saucepan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt. Place over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook for about 12 minutes, stirring occasionally until the sugar has fully dissolved and the cream has thickened slightly. Remove from heat and let it cool to room temperature. Discard the lime leaves.

Cook the Sago
While the sauce cools, bring 4 cups of water to a rolling boil in a large saucepan over high heat. Stir in the sago pearls and reduce heat to medium-low. Simmer, stirring frequently to prevent sticking, for 10 to 12 minutes. The sago is ready when the pearls are mostly translucent but still have a tiny white dot visible in the center.

Rinse and Drain
Immediately drain the sago in a fine-mesh sieve and rinse thoroughly under cold running water. This stops the cooking process and washes away excess starch, preventing the pudding from becoming gluey.

Combine and Chill
In a lidded container, mix the drained sago pearls into the cooled coconut sauce. Cover and refrigerate for at least 2 hours. This allows the flavors to meld and the pearls to absorb the creamy liquid.

Assemble and Serve
To serve, spoon about 1/4 cup of mango puree into the bottom of a glass or dessert bowl. Top with 1/2 cup of the chilled sago mixture. Finish with fresh mango slices and a drizzle of passion fruit pulp. Garnish with a sprig of mint if desired.