In a medium pot, combine 1 cup of sago pearls with 6 cups of water. Bring to a gentle boil, stirring frequently. Cook for approximately 10 minutes until sago is translucent and soft but still slightly chewy.

Once cooked, turn off the heat, cover the pot, and let it sit for 3 minutes. Drain the sago in a fine mesh strainer and rinse under cold water.

Peel and dice half of a ripe mango. In a blender, combine the diced mango with 1 cup of condensed milk and 1 cup of full-fat coconut milk. Blend until smooth and creamy.

In a large mixing bowl, gently fold the drained sago pearls into the creamy mango mixture, ensuring an even coating.

Scoop the Mango Sago into individual serving dishes, topping each with the remaining diced mango. Chill for at least an hour before serving.