In a medium saucepan, bring 4 cups of water to a rolling boil. Add 1 cup of sago pearls and cook for about 15 minutes, stirring occasionally until the pearls become translucent. Remove from heat, cover, and let sit for another 15 minutes.

Strain the sago pearls through a fine mesh sieve and rinse with cold water to remove excess starch. Soak in cold water for 10 minutes to prevent sticking.

Peel and dice 2 ripe mangoes, then place them in a blender with 1 cup of chilled evaporated milk. Blend until smooth and creamy.

In a large mixing bowl, combine the cooled sago, 1 cup of chopped fresh mango, coconut jelly, and mango jelly. Pour in the blended mango mixture and 1 cup of coconut milk, adding condensed milk to taste, and fold gently until well mixed.

Transfer the dessert into serving bowls and refrigerate for at least 1 hour to allow flavors to meld. Serve over ice if you prefer it right away.