Start by bringing 4 cups of water to a rolling boil in a medium pot. Carefully add the small-sized uncooked tapioca into the boiling water, stirring gently.

Allow the mixture to return to a boil, then reduce the heat to medium-low, covering the pot. Let it simmer for 20 minutes until the tapioca pearls become completely transparent.

Once cooked, use a fine mesh strainer to drain the tapioca, then rinse it under cold water to remove excess starch.

Peel the ripe mangos and carefully remove the pits. Cut one mango into small chunks for topping later, add the remaining mango flesh to a blender.

In the blender, add half of a 13.5 oz can of unsweetened coconut milk, the sweetened condensed milk, and a splash of vanilla extract alongside the mango pieces. Blend until smooth.

Let your mango pudding mixture rest in the refrigerator for at least an hour for chilling.

After chilling, drain the cooked tapioca pearls and gently fold them into the mango pudding mixture.

Scoop the Mango Sago into individual serving bowls, and top with reserved mango chunks and mint leaves.