Cook the sago

• Bring a pot of water to a boil and add the sago pearls.
• Simmer until the pearls turn translucent with only a tiny white dot in the centre, stirring so they don't stick.
• Drain through a colander and rinse under cold water to stop the cooking.

Blend the mango base

• Blend the mango flesh with the coconut milk, condensed milk and soy milk until smooth.
• Taste and add more condensed milk if you want it sweeter.

Assemble the dessert

• Divide the mango chunks, coconut jellies and cooked sago between serving glasses.
• Pour over the blended mango mixture and top with evaporated milk.
• Add ice and stir before serving.