In a pot bring 8 cups water to a rolling boil. Slowly pour 1 cup small tapioca pearls into the boiling water all the while stirring to prevent them from clumping.

Boil for about 15-20 minutes, stirring occasionally, until they are completely translucent. They can have a tiny dot of white and be ready. Taste them and if they don't taste crunchy, they're ok to remove.

Drain the tapioca pearls through a sieve and rinse with cold water. Leave in the cold water until the next steps are ready.

Right before using in the next steps drain the sago through a sieve.

While the sago is cooking, blend the coconut-mango mixture.

To a blender add 14 oz coconut milk or evaporated milk, 6 oz sweetened condensed milk and 1 lb mango fresh or frozen. Blend until smooth.

To a large bowl add the blended mango-coconut mixture and the strained tapioca pearls.

Drain the 35 oz coconut agar jelly*, 2 lb mango bubble boba* and/or any other jelly you would like to add. Add it to the above mixture.

Reserve the drained liquid in the fridge, to thin the mango sago if needed *See notes*.

If you prefer the mango sago to be chilled, refrigerate mango sago until thoroughly chilled, about 3 hours.

Peel 3-4 large mangoes and discard the pit. Cube the mangoes.

Layer the chilled pudding and the cubed mango in a cup and serve.

Alternatively, you can mix the cubed mango in the bowl, then serve.