Mango Sago Snack Cups are my secret weapon on hot afternoons when the fridge looks bare and the craving for something cold and fruity hits. I love how fast they come together and how happy everyone gets when they see those golden layers. If you’ve been looking for a quick dessert that’s creamy, tropical, and not fussy, this one’s for you. I make a big batch, tuck the cups in the fridge, and we snack all week. No oven, no stress, just spoon and smile. Ready to make a batch that tastes like a beach vacation in a cup? 
Ingredients
The short and handy list
These are the basics I reach for when I make Creamy Mango Sago Snack Cups. You can swap a few things to suit your taste, but this combo makes a silky, mango-bright dessert that’s sweet, not heavy.
- 2 large ripe mangoes, diced small and divided (half for blending, half for topping)
- 1 cup small sago or tapioca pearls, uncooked
- 1 cup coconut milk or coconut cream, well shaken
- 1 cup evaporated milk or whole milk
- 1/2 cup sweetened condensed milk, adjust to taste
- 1 teaspoon vanilla extract, optional but nice
- Pinch of salt to balance the sweetness
- 1 to 2 teaspoons lime or calamansi juice for brightness, optional
- Ice-cold water for cooling the sago
- 8 to 10 small cups or jars for serving
A few notes to help you nail the flavor and texture:
Ripe mangoes matter most. Choose fruit that smells sweet and gives a little when you press it. If your mangoes are pale or tart, you can blend in a touch more condensed milk or a spoon of sugar to mellow the tang.
Milk combo is flexible. Coconut milk makes the dessert lush and tropical, while evaporated milk adds body. If you want it dairy free, use all coconut milk and sweeten lightly. If you love extra richness, swap in some heavy cream.
Sago pearls should be small so they’re tender in every bite. Big boba pearls will change the vibe and chew.
Prep
Cook the sago without turning it gummy
Cooking sago is easy once you get the rhythm. The trick is using plenty of water and not overcooking. Here’s what I do for pills-of-pearls perfection.
Bring a big pot of water to a lively simmer. Add the dry sago and stir right away so they don’t stick. Let them simmer gently for 12 to 15 minutes. When the centers look like tiny white dots, turn off the heat, cover the pot, and let them sit for another 10 to 12 minutes. Test a pearl. It should be chewy, not hard.
Pour the sago into a strainer and rinse under cold water to remove extra starch. Rinsing keeps your dessert from turning gluey. Let the pearls sit in a bowl of ice water while you prep the mango. This keeps them bouncy and cool.
Get the mango ready
Peel and dice the mango. Set aside half for folding in later, and blend the other half with 2 to 3 tablespoons of coconut milk until smooth. If your blender needs a nudge, add a splash more milk. I like a thick, bright puree that tastes like fresh mango, not a drink.
If you’re brand new to cooking with sago and want another Filipino treat that uses the same pearls, take a peek at my go-to tutorial for homemade Filipino taho. It’s a warm, silky favorite at our house and the technique will make you feel confident with sago.
Mixing
Now the fun part. In a large bowl, whisk together the coconut milk, evaporated milk, condensed milk, vanilla, and a tiny pinch of salt. Taste that base. It should be lightly sweet and creamy. If it tastes flat, a squeeze of lime or calamansi wakes it right up.
Pour in the mango puree and whisk again. You want a mellow yellow color. If it’s too thick, add a splash of milk. If it’s too thin, blend a little more mango and stir it in. The texture should flow off a spoon slowly, like pourable yogurt.
Drain the sago from the ice bath and add it to the bowl. Fold very gently so you don’t pop the pearls. Next, fold in the diced mango you set aside. This gives tiny bursts of fresh mango with the creamy base. The mix should look speckled with pearls and mango jewels. I always take one last taste and make tiny tweaks here: a touch more condensed milk if the mango was tart, a pinch more salt if it tastes one note.
My sister texted me, I can’t stop eating your mango sago cups. I told her to share, and she said, I did. With myself. Twice.
Chilling
Divide the mixture into cups or jars, leaving a bit of space at the top for toppings. Cover and chill for at least 2 hours, or overnight if you can wait. The fridge time lets the flavors settle and the sago relax into that perfect bouncy-chewy bite.
A quick pro tip for the best Creamy Mango Sago Snack Cups: if your fridge runs cold and the mixture seems too thick the next day, stir in a tablespoon or two of milk to loosen it. If it looks thin, whisk in a spoon of creamy coconut milk. The balance is easy and forgiving.
I also love layering. Spoon in a little cream base, add a few mango cubes, then more cream. You get a pretty stripe effect and a little mango in every spoonful of your Creamy Mango Sago Snack Cups.
Serving
Topping ideas that make every cup pop
Time to make these cups look like a sunny day. Keep it simple or have fun with layers and crunch. Here are my favorite finishing touches for Creamy Mango Sago Snack Cups.
- Extra diced mango on top for a fresh pop
- Toasted coconut flakes for gentle crunch
- Mint leaves for color and a cool note
- Chia seeds or basil seeds if you like a tiny crackle
- A drizzle of condensed milk for extra glossy sweetness
- A squeeze of lime if you prefer sweet-tart contrast
Serving for a party? Use clear cups so you can see the mango and pearls. Add tiny spoons and watch them disappear. For a snacky afternoon, I keep lids on the jars so they’re grab-and-go from the fridge. If you’re hosting a dessert bar, set out bowls of toppings and let everyone build their own cup. It’s casual and fun, and no one feels judged for adding extra mango.
If you like the idea of dessert in cups, you might also love my easy mango float cups. Same chill and scoop vibe, just a different kind of creamy delight.
Common Questions
Can I use frozen mango?
Yes. Thaw it fully and drain off any extra liquid before blending. If the flavor seems mild, add a bit more mango to the puree to boost the taste.
What’s the difference between sago and tapioca pearls?
They’re both chewy pearls. Sago can be made from palm starch, while tapioca comes from cassava. For this recipe, use small pearls and cook until tender. Either works.
How long do these cups keep?
They’re best within 3 days. Keep them covered in the fridge. If they thicken up, loosen with a splash of milk before serving.
Can I make this dairy free?
Absolutely. Use full-fat coconut milk only, and sweeten with a little sugar or coconut condensed milk. The result is still creamy and tropical.
How do I avoid gummy pearls?
Cook in lots of water, rinse in cold water, and give them an ice bath. Fold gently into the cream so they stay bouncy, not sticky.
One last spoonful before you dive in
Keep this recipe bookmarked for those days when you want something sweet, cooling, and low effort. With ripe fruit, gentle sweetness, and those tiny pearls, Creamy Mango Sago Snack Cups hit the spot every time. If you want to see a fun minimalist spin, check out this simple take on mango sago from Tiffy Cooks here: The BEST Creamy Mango Sago – Only 4 Ingredients! – Tiffy Cooks. Make it your own, taste as you go, and trust your spoon. I can’t wait to hear how your batch turns out, and which topping combo becomes your favorite.
Creamy Mango Sago Snack Cups
Ingredients
For the mango mixture
- 2 large ripe mangoes, diced small and divided Choose sweet-smelling mangoes.
- 1 cup small sago or tapioca pearls, uncooked Use small pearls for tenderness.
- 1 cup coconut milk or coconut cream, well shaken Coconut milk adds lush flavors.
- 1 cup evaporated milk or whole milk Flexible for creaminess.
- 1/2 cup sweetened condensed milk, adjust to taste Balance sweetness as desired.
- 1 teaspoon vanilla extract, optional Enhances overall flavor.
- 1 pinch salt Balances sweetness.
- 1 to 2 teaspoons lime or calamansi juice, optional Adds brightness to the dish.
- Ice-cold water for cooling the sago
- 8 to 10 small cups or jars for serving
Instructions
Preparation
- Bring a big pot of water to a lively simmer. Add the dry sago and stir right away to prevent sticking. Simmer gently for 12 to 15 minutes until the centers appear as tiny white dots. Turn off the heat, cover, and let sit for another 10 to 12 minutes.
- Pour the sago into a strainer and rinse under cold water to remove extra starch. Let sit in ice-cold water.
- Peel and dice the mango. Blend half with 2 to 3 tablespoons of coconut milk until smooth. Set the puree aside and keep the other half for topping.
Mixing
- In a large bowl, whisk together the coconut milk, evaporated milk, condensed milk, vanilla, and a pinch of salt. Taste the mixture and add lime juice if needed.
- Pour in the mango puree, whisking until a mellow yellow color forms. Adjust thickness by adding more milk or mango as necessary.
- Gently fold in the sago and reserved diced mango, mixing carefully to preserve the pearls.
Chilling
- Divide the mixture into serving cups, leaving space for toppings. Cover and chill for at least 2 hours or overnight to develop flavors.
Serving
- Top the cups with extra diced mango, toasted coconut, mint leaves, or a drizzle of condensed milk as desired.