Cook the Sago: Bring 6–8 cups of water to a boil. Add rinsed sago pearls and stir to prevent sticking. Simmer for 12–15 minutes until mostly translucent with small white centers.
Rest and Rinse: Turn off the heat, cover, and let the pearls rest for 10 minutes to finish cooking. Strain and rinse under cold water. Drain well and chill.
Blend the Mango Base: In a blender, combine 2 cups mango chunks, coconut milk, evaporated milk, condensed milk, lime juice, vanilla, and a pinch of salt. Blend until smooth. Adjust sweetness if needed.
Combine: Fold the chilled sago into the mango mixture. Stir gently to mix. Add extra milk or water if you prefer a thinner texture.
Chill and Serve: Refrigerate for 30–45 minutes, or add ice for instant cooling. Spoon into bowls, top with diced mango and your favorite toppings, and serve cold.
