Use your rice cooker to bring the water to a boil, or pour already boiled water into the rice cooker pot.

No need to rinse. Add the uncooked sago directly to the boiling water. Stir well to prevent sticking.

Cover and cook for 25–30 minutes using the quick-cook mode, or let the cooker finish one full cycle.

If you still see a white center in the pearls, simply turn off the heat, cover, and let it sit for 3–5 more minutes. The residual heat will finish cooking them through.

Once the sago is fully translucent, strain and rinse under cold water to remove excess starch.

If you are not using it right away, drain well and store the cooked sago in the fridge. It keeps well for a few hours.

In a glass or bowl, layer your cooked sago, fresh mango cubes, and coconut jelly.

Pour over the mango purée, then top with coconut milk.

Add sweetened condensed milk to taste.

Finish with ice, or chill it in the fridge for a couple of hours if you prefer it undiluted.