Boil 4 cups of water in a medium saucepan. Add 1 cup of sago and cook for about 15 minutes until translucent, then cover and let sit for another 15 minutes.

Drain the sago pearls, rinse under cold water for 1 minute, and soak in cold water for 5 minutes.

Peel and dice 2 ripe mangoes, blend with 1 cup of chilled evaporated milk until smooth.

In a large bowl, combine cooled sago and 1 cup of chopped mango. Add blended mango mixture, ½ cup coconut milk, and ¼ cup condensed milk. Stir until well blended.

Transfer the mixture into individual cups and refrigerate for at least 1 hour before serving.