Bring a large pot of water to a boil and cook the sago pearls, stirring occasionally until mostly translucent.
Turn off the heat, cover the pot, and let the sago sit for a few minutes until fully cooked.
Drain and rinse the sago pearls under cold water to remove excess starch.
Blend the mangoes into a smooth puree.
In a large bowl, combine mango puree, coconut milk, evaporated milk, condensed milk, and cold water until smooth and creamy.
Add the cooked sago pearls and stir well to combine.
Pour into serving glasses or bowls and top with fresh mango cubes before serving. Refrigerate for at least 1 hour until chilled and refreshing.
Serve cold and enjoy immediately.
