Cook the sago

• Bring water to a simmer in a saucepan.
• Add the sago and cook on low for about 10 minutes, stirring constantly so it doesn't burn at the bottom.
• Cover, take off the heat and let it finish cooking for 15 minutes.

Rinse the sago

• Strain the sago and rinse it under cold water.
• It's perfectly cooked when you no longer see any white in the middle.
• Set aside.

Dice the mangoes

• Dice the champagne mangoes, the best mangoes for this dish.
• Save the middle bits for a snack.

Blend the mango base

• Take some of the chopped mango and blend it with the coconut milk and a liberal amount of condensed milk until nice and smooth.

Assemble

• In a large bowl, add the cooked sago, the chopped mangoes, the coconut jelly, the blended mango mixture and the evaporated milk.
• Mix well.

Chill and serve

• Let it sit in the fridge until nice and chill.
• Serve it up and enjoy.