Cook the Sago:

1. Rinse the Sago: Rinse the tapioca pearls under cold water to remove any excess starch.

2. Boil Water: Bring 4 cups of water to a boil in a medium saucepan.

3. Add Sago: Add the rinsed sago to the boiling water. Stir gently to prevent sticking.

4. Cook Sago: Reduce the heat to medium and cook for about 20-25 minutes, stirring occasionally, until the sago pearls are translucent with a small opaque center.

5. Turn Off Heat and Cover: Turn off the heat, cover the saucepan, and let the sago sit for another 10-15 minutes, or until the pearls are completely translucent.

6. Drain and Rinse: Drain the sago through a fine-mesh sieve and rinse thoroughly under cold water to remove any excess starch and prevent sticking. Set aside.

Prepare the Mango Puree:

1. Blend Mango: Peel and chop one mango into chunks. Place the mango chunks in a blender or food processor.

2. Blend Until Smooth: Blend until smooth and creamy. Set aside.

Combine Ingredients:

1. Combine Coconut Milk and Condensed Milk: In a large bowl, combine the coconut milk and condensed milk. Stir well until the condensed milk is fully dissolved.

2. Add Mango Puree: Add the mango puree to the coconut milk mixture and stir to combine.

3. Add Sago and Mango Cubes: Add the cooked sago and the diced mangoes to the coconut milk mixture. Gently stir to combine.

4. Adjust Sweetness: Taste the mixture and add more condensed milk, if needed, to achieve your desired level of sweetness.

Chill and Serve:

1. Chill the Mango Sago: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to chill.

2. Serve Chilled: Serve the Mango Sago chilled in individual bowls or glasses.

3. Garnish (Optional): Garnish with additional mango cubes, toasted coconut flakes, a scoop of mango sorbet, or a drizzle of condensed milk, if desired.