Cook the sago pearls: Bring a large saucepan of water to a boil, add the sago pearls, and cook on high heat for 5 minutes. Turn off the heat, cover the pan, and leave the pearls to sit for 15 minutes. They're ready when fully transparent with no white centres remaining. Drain through a strainer, rinse under cold water to stop the cooking, then transfer to a bowl and set aside to cool.

Blend the mangoes, coconut milk, and condensed milk until smooth and slightly thick. If the mixture feels too thick, add a splash more coconut milk and blend again until you reach a consistency you're happy with. Pour into a bowl, fold in the cooled sago pearls, and stir until evenly combined.

Whisk together the eggs, coconut milk, and sugar in a bowl until fully combined.

Heat a non-stick pan over medium heat and grease with ghee or butter. Dip the brioche slices into the custard, letting them soak through without sitting so long they start to fall apart. Cook the soaked slices on low heat for 3-5 minutes per side until deep golden brown. Keep the heat low so the inside cooks through evenly.

Let the cooked toasts cool slightly on a plate, then top them with mango sago mixture and fresh mango. Finish with a scoop of vanilla or mango ice cream and serve immediately.