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In a pot, boil 1.5 liters of water and add the yellow gelatin powder (25g). Stir well and let it boil.
Once boiling, remove from heat and pour into a tray. Let it cool and set completely.
Peel and dice the mangoes into small cubes.
Once the gelatin has set, cut it into cubes.
In a large mixing bowl, combine the cubed mangoes, cooked sago, cubed jelly, and nata de coco.
Pour in the sweetened condensed milk, evaporated milk, and optional all-purpose cream.
Mix everything well until fully combined.
Chill in the freezer for 3 hours or serve immediately with ice cubes.
Serving and Storage Tips:
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