Sago and Fresh Fruit with Mango Puree

2/3 cup sugar
2/3 cup water
1 1/2 cups fresh, unsweetened mango puree, chilled
Fresh lemon juice, to taste
14 oz. small sago pearls
2-3 pomelo segments, membrane removed
4-8 strawberries (depending on size)
Other fruit such as watermelon or cantaloupe 9cut into chunks or shaped into balls with a melon baller or small ice cream scoop), kiwi (peeled and sliced), mango or papaya (cut into chunks) and seedless grapes

To make the sugar syrup boil the water, add the sugar and stir to dissolve. Let the mixture cool to room temperature then chill in the fridge.

Pour the sago into a pan and add enough water to cover by about 1 1/2 inches. Soak for 15 minutes then place the pan over a low flame and bring to a simmer. Cook for about five minutes then cover the pan with the lid, turn off the heat and let the sago soak until tender, stirring occasionally. Drain, rinse with cool water then drain again. If the sago clumps together when it's time to use it, rinse it again then drain.

Whisk the mango puree with sugar syrup and lemon juice to taste. Spoon the sago into individual bowls and add some of the mango puree. Break the pomelo into small chunks. Add the pomelo, strawberries and other fruits to the bowls and serve.