Cook the jelly according to the packet instructions (usually involves boiling water and mixing in the jelly powder).

Pour into a dish and let it set in the refrigerator until firm (about 2–3 hours).

Once set, cut the jelly into small cubes and keep chilled.

Bring a large pot of water to a rolling boil.

Add the tapioca pearls and boil uncovered for 10–15 minutes, stirring occasionally.

Once they become mostly translucent (with a small white center), turn off the heat, cover the pot, and let sit for another 10–15 minutes until fully translucent.

Drain the pearls in a fine mesh strainer and rinse thoroughly under cold water.

Transfer to a bowl and chill in the refrigerator until ready to use.

Peel and slice one mango. Blend until smooth with a splash of coconut milk or water if needed to loosen.

Chill the purée in the fridge.

In a large mixing bowl, combine:

Chilled tapioca pearls

Mango jelly cubes

Mango purée

Fruit cocktail

Fresh mango cubes

Condensed milk

Coconut milk

Gently mix everything together. Taste and adjust sweetness with more condensed milk if desired.

To serve: Fill a glass or bowl with the mango sago mixture and top with lots of ice. Serve cold and enjoy immediately.