Begin by bringing 4 cups of water to a boil in a medium saucepan over medium-high heat. Add the sago pearls and stir gently, cooking for about 15 minutes until translucent.

Once the sago pearls are transparent, remove the saucepan from heat, cover it, and let the pearls sit in the hot water for another 15 minutes.

Strain the cooked sago pearls through a fine-mesh sieve and rinse them under cold running water to remove excess starch.

Peel and dice two ripe mangoes and blend them with 1 cup of chilled evaporated milk until smooth.

In a large bowl, combine the drained sago pearls, mango puree, and 1 cup of coconut milk. Mix gently until well combined.

Taste and adjust sweetness with condensed milk, stirring evenly into the mixture.

Transfer the Mango Sago into cups and chill in the refrigerator for at least 1 hour.

Serve chilled, garnished with fresh mango pieces or any desired toppings.