Creamy Mango Sago Dessert Cups

Picture this: silky coconut milk pooled at the bottom of a chilled glass, studded with chewy tapioca pearls and topped with a vibrant mound of ripe mango—sweet, tropical, and impossibly smooth. One spoonful and you’re transported to a breezy Southeast Asian street market, even if you’re eating it straight from your couch in pajamas. This Creamy Mango Sago Dessert is ridiculously easy, naturally vegetarian (easily vegan!), and ready in under 30 minutes—no fancy equipment, no baking, just pure, luscious summer bliss in a cup.

Why You’ll Fall in Love with This Mango Sago Dessert

If you’ve ever ordered mango sago at a dim sum restaurant or a bubble tea café and immediately thought, “I need to recreate this at home,” you’re not alone. I’ve been obsessed with this dessert since my first bite at a tiny Hong Kong-style dessert shop in Chinatown years ago. Back then, I assumed it was complicated—some secret technique, special syrup, or hours of prep.

Turns out? It’s shockingly simple.

At its core, mango sago (also called mango pomelo sago or yang zhi gan lu) is just three things: ripe mango, small tapioca pearls (sago), and coconut milk or evaporated milk. That’s it. But the magic happens in the balance—the contrast of cold, creamy, chewy, and fruity. It’s light enough for a hot day but rich enough to feel indulgent.

I’ve streamlined this version to be pantry-friendly and foolproof. No pomelo? No problem. Don’t have evaporated milk? Coconut milk works beautifully (and keeps it naturally dairy-free). Worried about overcooking the sago? I’ll walk you through the exact timing so you never end up with a gummy mess.

Plus, these are served in individual cups—perfect for parties, meal prep, or just treating yourself like the dessert royalty you are.

💡 Fun fact: While the original Hong Kong version includes pomelo segments for a citrusy crunch, this simplified take focuses on pure mango-coconut harmony. You can absolutely add pomelo if you find it—but I promise, it’s just as dreamy without.

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What Is Sago, Anyway?

Great question! Sago pearls are tiny, translucent balls made from the starch of the sago palm tree (not to be confused with tapioca pearls, which come from cassava—but in practice, for this dessert, they’re often used interchangeably). They’re sold dried and expand when cooked, turning into tender, slightly chewy little orbs that add the perfect textural contrast to the smooth mango and creamy liquid.

You’ll find them labeled as “sago” or “small tapioca pearls” in Asian grocery stores or online. Don’t use large boba—they won’t cook the same way and will overwhelm the delicate balance of this dessert.

🥭 Pro tip: Look for sago that’s pre-rinsed or “quick-cook” if you can—it cuts down on starch and reduces cooking time. But regular sago works too!

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Ingredients You’ll Need

This recipe uses 6 core ingredients—most of which you can keep stocked for impromptu tropical cravings.

For the Sago:

• ½ cup (100g) small sago pearls – not instant, not large boba
• 4 cups water – for boiling
• Ice bath – to stop cooking and keep pearls chewy

For the Creamy Base:

• 1 (13.5 oz / 400ml) can full-fat coconut milk – do not use “lite”; you need that richness
• ½ cup evaporated milk – or sub with more coconut milk for dairy-free
• 2–3 tbsp sugar – adjust to taste and mango sweetness
• Pinch of salt – enhances all the flavors

For the Topping:

• 2 large ripe mangoes (about 3 cups diced) – Ataulfo (honey mangoes) are ideal, but any sweet, fragrant mango works
• Optional: fresh mint leaves, toasted coconut flakes, or a splash of lime zest for brightness

❗ Important: Your mangoes must be ripe. Hard, fibrous mango = sad dessert. Look for fragrant, slightly soft fruit with golden-yellow flesh.

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Step-by-Step Instructions

Step 1: Cook the Sago Pearls

Bring 4 cups of water to a rolling boil in a medium pot. Add the sago pearls and stir immediately to prevent sticking.

Reduce heat to a gentle simmer (not a hard boil) and cook uncovered for 10–12 minutes, stirring occasionally, until the pearls are mostly translucent with only a tiny white dot in the center.

⏱️ Timing is key! Undercooked = chalky. Overcooked = mush. Start checking at 10 minutes.

Once done, immediately strain the sago and rinse under cold water to remove excess starch. Then plunge into a bowl of ice water for 5 minutes to firm them up. Drain well—no one wants watery dessert cups.

Step 2: Prepare the Creamy Mixture

In a large bowl or pitcher, combine the coconut milk, evaporated milk, sugar, and pinch of salt. Whisk until smooth and sugar is dissolved. Taste and adjust—should be lightly sweet, not cloying.

Chill this mixture for at least 15 minutes (or up to 2 days ahead).

Step 3: Dice the Mango

Peel your mangoes and cut the flesh away from the pit. Dice into ½-inch cubes. For extra flair, reserve a few thin slices for garnish.

🥄 Mango hack: Score the flesh while still on the skin, then push the skin inward to pop out the cubes—less mess, more control.

Step 4: Assemble the Dessert Cups

In each serving glass (6–8 oz works well), layer:

• 2 tbsp cooked sago
• 3–4 tbsp diced mango
• ½ cup chilled creamy mixture

Top with an extra spoonful of mango or a mint leaf. Serve immediately, or refrigerate for up to 2 hours before serving.

❄️ For best texture: Don’t assemble too far in advance. The sago will soften over time, and mango can release water. 1–2 hours max for optimal chew.

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Tips for Success (Learned the Hard Way!)

• Rinse your sago! Skipping this leaves a starchy film that dulls the flavors.
• Use full-fat coconut milk. Low-fat versions make the dessert taste thin and watery.
• Chill your glasses. A cold vessel = longer-lasting chill and better mouthfeel.
• Don’t blend the mango (unless you want a smoothie version). The texture contrast is everything.
• Make it vegan: Swap evaporated milk for extra coconut milk or canned light coconut cream diluted with water.

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Variations to Try

• Pomelo Mango Sago: Add ½ cup segmented pomelo (or grapefruit) for authentic tang.
• Berry Sago: Swap mango for strawberries or mixed berries in summer.
• Matcha Twist: Whisk 1 tsp matcha into the coconut milk for a green tea version.
• Tropical Trio: Add diced pineapple or passion fruit pulp for extra zing.

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Storage & Make-Ahead Tips

• Sago: Cook and store in cold water in the fridge for up to 24 hours. Drain before using.
• Creamy base: Keeps well for 3–4 days refrigerated.
• Assembled cups: Best eaten within 2 hours. After that, sago absorbs liquid and mango gets soggy.

🙅 Do not freeze. Texture turns grainy.

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Frequently Asked Questions

Can I use large boba instead of sago?

No. Large boba takes longer to cook, has a different texture, and overwhelms the delicate balance. Stick with small sago pearls (1–2mm).

Is this dessert gluten-free?

Yes! Sago is naturally gluten-free, and all other ingredients are GF. Just double-check coconut milk labels if you’re highly sensitive.

Can I make it sugar-free?

Yes—use monk fruit sweetener or omit sugar entirely if your mangoes are very sweet. The coconut milk has natural richness.

What if I can’t find sago?

Look for “small tapioca pearls” (under 2mm). Avoid “instant” or “quick-cook” unless labeled for desserts—they can turn gluey.

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Final Thoughts

This Creamy Mango Sago Dessert is more than just a sweet treat—it’s a mood booster, a heatwave antidote, and a celebration of simple ingredients done right. It costs pennies to make, looks restaurant-worthy, and takes less time than ordering delivery.

And honestly? It’s the kind of dessert that makes people ask, “You made this?!”—even though all you did was boil pearls, dice fruit, and stir milk. That’s the quiet magic of mango sago.

So the next time your mangoes ripen faster than you expected, or you’re craving something cool and comforting without turning on the oven, reach for this recipe. It’s summer in a cup, and it’s waiting for you.

You’ve got this. Grab those mangoes, cook that sago, and treat yourself like the tropical dessert connoisseur you are. And if you try it, drop a comment below—I’d love to know if you added pomelo, went full vegan, or just ate it straight from the mixing bowl (no judgment here).