Cook the sago

• Boil the sago pearls until translucent and cooked through.
• Drain and rinse under cold water.

Chop the mangoes

• Peel and chop the mangoes.
• Set half aside for the topping and put the rest in the blender.

Blend the mango base

• Add the coconut milk and condensed milk to the mangoes in the blender.
• Blend until creamy.

Assemble

• Combine the blended mango mixture with the cooked sago and the coconut jelly.
• Mix until well combined.

Chill

• Cover with plastic wrap and refrigerate overnight or for at least a few hours.

Serve

• Add crushed ice to the bottom of each cup.
• Top with the reserved fresh mangoes and a little more condensed milk.