Wash and soak the sago pearls in water for 30 minutes. Add water just to cover the sago and not more than that, because sago will become mushy while cooking.

Now cook the sago in 2-3 cups of water for 10-15 minutes until it is cooked transparent without white dots. (To cook sago without becoming mushy, follow this tip: Cook sago until it is cooked 95% with very few white dots. Switch off the stove and cover the bowl with a lid for 10 minutes. Sago will get cooked itself in the heat of water). Drain the excess water and wash the sago in tap water. This step helps to remove the excess starch content and sago will look big and blossomed. (Note: You can also cook sago in a microwave at high power 800W for 12 minutes, stirring every 3 minutes, then keep covered for 10 minutes before washing under running water).

Wash and peel the skin of mango. Cut a slice from it and chop into small bite-sized pieces for garnishing. Keep aside.

Take the remaining mango pieces in a mixer jar. Add condensed milk and boiled milk at room temperature. Grind it to a smooth puree.

Add this smooth mango paste to the cooked sago pearls. Mix well. Check for sweetness and add 1-2 tsp of sugar if needed.

Cover and refrigerate the pudding for 1-2 hours and serve chilled. It will thicken as time proceeds. So add a little milk just before serving to adjust the consistency. Garnish with chopped fresh mango cubes and enjoy!