Cook the sago pearls

• Bring a large pot of water to a boil and add the sago pearls.
• Cook over medium heat, stirring constantly so the pearls don't stick to the bottom.
• Remove from the heat, cover with a lid and let stand until the white centres disappear.

Rinse and drain the pearls

• Drain the pearls and rinse under cold water until no longer hot.
• Set aside.

Prepare the mangoes

• Peel the mangoes and set one aside.
• Cut the remaining mangoes into 1/2-inch cubes and set aside.

Make the mango purée

• Cut the flesh of the reserved mango and transfer it to a blender.
• Blitz until smooth.

Mix the creamy base

• In a large bowl, combine the mango purée, coconut milk, milk and condensed milk.
• Mix until fully combined.

Add the mix-ins

• Add the cubed mango, coconut jelly and sago pearls.
• Mix well, adding more condensed milk if you like it sweeter.

Chill and serve

• Cover and refrigerate until well chilled.
• Serve cold.