In a medium-sized pot, combine the sago pearls with water. Bring to a gentle boil over medium-low heat, stirring occasionally. Cook for about 10 minutes until translucent.

Remove the pot from heat, cover it, and let it sit for 3 minutes.

Drain the sago pearls using a fine mesh strainer and rinse under cold water.

Blend half of the mango chunks with the condensed milk and coconut milk until smooth.

Fold the drained sago pearls into the creamy mango mixture until evenly distributed.

Scoop the Mango Sago into serving bowls, top with remaining mango pieces, and chill for 15 minutes before serving.