In a medium pot, bring 5 cups of water to a rolling boil over high heat. Once boiling, add ¾ cup of small tapioca pearls, stirring gently to prevent sticking. Boil uncovered for about 10 minutes until they begin to turn mostly translucent.

After the initial boiling, remove the pot from heat and cover with a lid. Allow the tapioca pearls to sit for another 10 minutes, letting them become completely translucent.

Once the pearls are fully translucent, use a fine mesh strainer to drain them. Rinse the cooked tapioca pearls under cold running water to stop the cooking process.

In a blender, combine 1 pound of diced ripe mangoes with 4 tablespoons of sweetened condensed milk. Blend until smooth, adjusting the sweetness to your preference.

In a large serving bowl, combine the drained tapioca pearls, the blended mango mixture, an additional 1 pound of diced fresh mangoes for texture, and a cup of drained nata de coco. Stir in 13 ½ ounces of coconut milk.

You can serve the Mango Sago immediately or chill in the refrigerator for 30 minutes for enhanced flavors.