Mango Jelly

Steps

1. In a large pot, combine jelly mix, sugar, and water. Cook over medium heat, stirring, until nearly boiling.
2. Remove from heat once it starts to boil, then pour into a baking dish. Cool at room temperature, then refrigerate about 1 hour until set. Cut into 1-inch cubes.
3. Peel the mangoes and separate the flesh from the pits.
4. Cut the flesh of 5 mangoes into cubes; discard the pits and skins.
5. Puree the remaining mango in a food processor or blender.
6. In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
7. Add the mango cubes, jelly cubes, and cooked sago. Gently stir to combine.
8. Refrigerate 1 to 2 hours to chill, then serve cold.