Cook the sago

• Bring a large pot of water to a boil and add the sago pearls.
• Simmer, stirring occasionally, until the pearls turn translucent with only a tiny white dot in the center.
• Drain through a colander and rinse under cold water to stop the cooking.

Prepare the mangoes

• Peel the champagne mangoes and cut the flesh into cubes.
• Set a few cubes aside for topping and blend the rest into a smooth purée.

Mix the milk base

• In a mixing bowl, whisk the coconut milk, evaporated milk and sweetened condensed milk until combined.
• Taste and add more condensed milk if you prefer it sweeter.

Assemble the dessert

• Stir the mango purée and drained sago into the milk base.
• Fold in the coconut jelly cubes.
• Divide into serving glasses and top with the reserved mango cubes.

Chill and serve

• Refrigerate until well chilled before serving.