In a medium saucepan, bring about 4 cups of water to a rolling boil. Add the sago pearls and cook for approximately 15 minutes, stirring occasionally, until translucent. Turn off the heat and let sit covered for another 15 minutes.

Strain the sago using a fine mesh sieve and rinse under cold running water to remove excess starch. Soak the pearls in a bowl of cold water for a few minutes.

Peel and dice the 2 ripe mangos. In a blender, combine the diced mango with ½ cup of chilled evaporated milk, blending until smooth.

In a large mixing bowl, combine the drained sago with the mango puree. Heat 1 cup of coconut milk over low heat until slightly steaming, then mix into the bowl with sago and mango.

Transfer the mixture into serving cups or bowls and chill in the refrigerator for about one hour before serving.