Begin by boiling 4 cups of water in a large pot over medium-high heat. Stir in 1 cup of small tapioca pearls (sago) once boiling, reduce heat and cook for 10-12 minutes.

Carefully drain the sago in a fine-mesh sieve, rinsing under cold water for about 1 minute. Transfer to a bowl and refrigerate.

Peel and dice 3 cups of ripe mangoes. In a blender, blend 2 cups of diced mango with 1 cup of full-fat coconut milk until smooth, adding sugar or condensed milk to taste.

In a mixing bowl, gently fold the chilled sago pearls into the mango-coconut puree. Adjust sweetness by adding extra coconut milk if desired.

Transfer the mixture to an airtight container, cover, and refrigerate for at least 2 hours.

Scoop the mango sago into serving bowls. Top with the reserved diced mango and garnish with fresh mint leaves. Serve chilled.