Bring a large pot of water to a boil, then add the sago pearls. Reduce heat to a simmer and cook, stirring often, for 10 minutes. Then turn off the heat and cover the pot with a lid and let sit for 5 minutes. Sago will be mostly translucent with a small white dot in the centre.

Drain the sago and set aside to cool.

In a blender, combine half of the diced mango, condensed milk and half the evaporated milk until smooth and creamy.

In a large bowl add remaining diced mango, nata de coco and cooled sago. Pour over the mango puree and remaining evaporated milk and stir to combine everything well.

Chill for at least 1 hour before serving. Serve cold!