In a medium saucepan, bring about 4 cups of water to a rolling boil. Add the sago pearls and reduce heat to medium. Cook for approximately 15 minutes until pearls turn transparent. Let pearls sit covered off heat for 15 minutes.

Strain the cooked pearls through a fine sieve and rinse under cold running water for a minute. Set aside to cool.

In a blender, combine diced fresh mangoes and chilled evaporated milk. Blend until smooth to create a creamy mango puree.

In a large mixing bowl, combine cooled sago pearls, mango puree, optional jellies, condensed milk, and coconut milk. Stir gently until well mixed.

Transfer the mixture into serving bowls and refrigerate for about 1 hour to allow flavors to meld. Serve chilled or over ice.