Begin by bringing a medium saucepan filled with water to a rolling boil. Carefully add the small tapioca pearls, stirring gently to prevent sticking. Allow them to simmer for about 15 minutes until the sago pearls turn completely transparent.

Once the sago is cooked, remove the saucepan from heat and cover it, letting it rest for an additional 15 minutes. Rinse the sago in cold water to stop the cooking process and prevent clumping.

While the sago cools, peel and dice your ripe mango into chunks. Add these to a blender along with the well-chilled evaporated milk. Blend until it becomes smooth and creamy.

In a large mixing bowl, combine the cooled sago pearls, the blended mango mixture, and chopped mango pieces for added texture. Add coconut milk and condensed milk, stirring gently.

Transfer the mango sago mixture to the refrigerator and chill for at least 1 hour or serve immediately over ice. Add optional toppings before serving.