In a medium saucepan, bring 4 cups of water to a rolling boil. Carefully add in ½ cup of sago pearls and stir occasionally. Cook for about 15 minutes until the pearls are translucent and have no white centers. Once done, remove from heat and pour the sago into a strainer to drain excess water.

Rinse the cooked sago pearls under cold running water to remove excess starch, preventing them from sticking. Transfer the pearls to a bowl filled with cold water and let them soak for a few minutes.

Dice 2 ripe mangos and place them in a blender. Add ½ cup of chilled evaporated milk and blend on high until you achieve a smooth, velvety puree.

In a large mixing bowl, combine the cooled sago pearls, diced mango pieces, and any desired optional toppings. Pour in 1 cup of coconut milk and add condensed milk to taste. Gently stir until all ingredients are well incorporated.

Cover the mixture and refrigerate for at least 1 hour before serving. Alternatively, serve immediately over ice.