Begin by cooking the uncooked tapioca pearls. In a large pot, bring 4 cups of water to a rolling boil over high heat. Once boiling, add the mini pearl tapioca and stir gently to prevent clumping. Reduce the heat to medium and let it simmer for about 20 minutes. The tapioca should become transparent and chewy by the end of this time. Once cooked, drain the tapioca in a colander and rinse with cold water to cool it down.

Next, prepare your mangoes for the Mango Sago. Carefully peel the skin off the ripe mangos and slice the fruit away from the pit, making sure to capture all the delicious flesh. Set aside about one cup of mango chunks for garnishing later. Take the remaining mango flesh and place it in a blender. You'll blend this to create a smooth fruit base for your pudding.

Now, it's time to blend the ingredients. In the blender with the mango flesh, add the unsweetened coconut milk, sweetened condensed milk (or your vegan alternative), and a splash of vanilla extract. Blend everything together until the mixture is completely smooth and creamy, ensuring all ingredients are well incorporated.

If you prefer a cooler dessert, chill the blended mango mixture in the refrigerator for about one hour. This step enhances the refreshing quality of the Mango Sago, perfect for hot summer days.

Finally, combine everything to create the perfect Mango Sago. Remove the chilled mango mixture from the refrigerator and gently fold in the cooked tapioca pearls. Use a rubber spatula to mix them together thoroughly, ensuring an even distribution of the chewy pearls within the creamy mango base. Once combined, scoop the Mango Sago into serving bowls and top each with the reserved fresh mango chunks for a burst of flavor and color. Enjoy your refreshing dessert!