Boil about 4 cups of water in a large pot over medium heat. Once boiling, add the sago pearls and cook for 12 to 15 minutes until mostly translucent. Cover and let sit off heat for 10 to 15 minutes.

Drain sago in a fine mesh sieve and rinse under cold running water. Transfer it to a bowl filled with cold water to prevent clumping.

In a blender, combine peeled and chopped mangoes with evaporated milk and blend until smooth. Add coconut milk if desired.

In a mixing bowl, combine the cooled sago with the mango puree, coconut milk, and condensed milk. Fold in fresh mango chunks.

Transfer the mixture into serving cups or bowls, cover, and refrigerate for at least 30 minutes.

Serve chilled and garnish with additional mango cubes and optional toppings.