Prepare the sago according to package instructions. Rinse under cold water and set aside.

Dice all three mangoes. Set aside about 1 cup of diced mango for topping.

Add the remaining mango pieces to a blender. Pour in the coconut milk and, then blend until smooth.

In a serving bowl, combine the cooked sago, coconut jelly, reserved mango pieces, mango purée, a drizzle of condensed milk, and milk.

Optional: Add ice for an extra refreshing treat.

Enjoy chilled!