In a large pot, bring 5 cups of water to a vigorous boil. Carefully add ¾ cup of small tapioca pearls and cook uncovered for about 10 minutes, stirring occasionally.

Cover the pot and turn off the heat. Allow the pearls to sit for another 10 minutes.

Drain the cooked tapioca pearls using a fine mesh strainer and rinse them under cold water.

In a blender, combine 1 pound of diced ripe mangoes with 4 tablespoons of sweetened condensed milk. Blend until smooth.

In a large serving bowl, mix together the cooked tapioca pearls, the smooth mango mixture, additional diced mangoes, and 12 ounces of nata de coco. Pour in the coconut milk and stir vigorously.

Scoop the Mango Sago into individual glasses or bowls, adding ice if desired. Garnish with mint or more diced mango.