Whip 1 cup of heavy cream until soft peaks form, about 3-5 minutes. In a separate bowl, combine 1 cup of sweetened condensed milk and 1 cup of Nestlé all-purpose cream, mixing until smooth. Layer honey graham crackers, followed by the cream mixture and sliced ripe Carabao mangoes. Repeat layers and finish with a cream layer. Cover and refrigerate overnight.

Drain 2 cups of assorted canned fruits thoroughly. Mix 1 cup of leftover cream mixture from the Mango Float with the drained fruits. Fold in 1 diced Carabao mango, ensuring all fruits are well-coated. Pour into a serving dish and chill for at least 30 minutes.

Boil water in a pot and add 1 cup of sago pearls. Simmer for 10-15 minutes until translucent. Drain and rinse under cold water. Mix cooled sago with 1 cup of mango puree and 1 cup of coconut milk. Keep chilled until ready to serve.

Scoop portions of Mango Float onto individual plates and serve alongside Cathedral Window Fruit Salad. Garnish with fresh mint leaves if desired. Serve Mango Sago in small cups.