Bring the 2 L water to a rolling boil in the saucepan.

Add the 50 g tapioca pearls to the boiling water and stir to prevent sticking.

Cook the tapioca pearls for about 15 minutes, stirring occasionally, until mostly translucent.

Drain the cooked tapioca pearls through the fine-mesh strainer and rinse them under cold water.

Peel the ripe mango and cut the flesh into small cubes.

Combine the 150 ml coconut milk and 45 ml sweetened condensed milk in the mixing bowl.

Stir the drained tapioca pearls into the sweet coconut milk mixture.

Fold in the mango cubes and divide the mango sago between 2 serving bowls.

Chill the dessert for at least 30 minutes before serving cold.