In a medium saucepan, bring approximately 3 cups of water to a boil over high heat. Add 1 cup of small sago pearls and cook for about 15 minutes, stirring occasionally until they become transparent.

Carefully strain the cooked sago pearls and rinse them under cold running water to remove excess starch. Place the pearls in a bowl of cold water for a few minutes to keep them separate and prevent sticking.

In a blender, combine 2 ripe diced mangos with 1 cup of chilled evaporated milk. Blend until smooth and creamy, about 30-45 seconds.

In a large mixing bowl, combine the cooled sago pearls, chopped mango pieces, and optional coconut or mango jelly if using. Add the blended mango mixture, 1 cup of coconut milk, and 1/2 cup of condensed milk. Stir gently to incorporate all ingredients.

Transfer your Mango Sago pudding into individual serving cups or a large bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld.