Bring 6 cups of water to a simmer in a medium pot over medium heat. Once simmering, add 1 cup of sago pearls, stirring constantly to prevent sticking. Cook for about 10 minutes until transparent and chewy.

Turn off the heat and cover the pot with a lid. Allow the sago pearls to sit for an additional 3 minutes.

Drain the sago using a fine mesh sieve and rinse under cold running water.

Peel 1 ripe Australian mango, cut half into cubes, and blend with condensed milk and coconut milk until smooth.

Fold the drained sago pearls into the mango mixture, stirring gently.

Spoon the Mango Sago into bowls and top with remaining mango cubes and a sprig of mint.