In a large pot, bring water to a boil. Add sago pearls and cook on medium heat while stirring constantly to prevent pearls from sticking to the bottom of the pot.

Cook pearls for 10 minutes, the pearls will still have a white centre. Remove the pot from heat, put the lid on and cover for 15 minutes.

The pearls will get plumper and the white centre will disappear. Once pearls are ready, drain the water and run the pearls under cold water until they are no longer hot. Set aside.

Peel four mangoes and set one to the side. Cut three mangoes into ½-inch cubes. Cut the flesh of the reserved mango and transfer it to a blender. Blitz until mango becomes a purée.

In a large bowl, combine mango purée, coconut milk, milk of choice, and condensed milk. Mix until combined.

Add cut mango, coconut jelly, and sago pearls. Add more condensed milk if you want to the mango sago to be sweeter.

Cover mango sago and transfer to refrigerator and chill for at least an hour. Serve once chilled.

*Mango sago will thicken once chilled. Simply add more milk to loosen it back up if desired.