In a large pot, bring 6 cups of water to a rolling boil. Add 1 cup of sago pearls, stirring gently to prevent clumping. Cook for 10 minutes until pearls are translucent.

Cover the pot and turn off the heat. Let the sago rest for 3 minutes.

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

Dice the fresh mango into small cubes. In a blender, combine half of the diced mango with the condensed milk and coconut milk. Blend until smooth and creamy.

In a mixing bowl, gently fold the cooled sago into the mango mixture until well combined.

Scoop the Mango Sago into serving bowls and top with remaining mango cubes.