Hong Kong / Desserts

Mango sago cups

Name: Mango sago cups
Prep time: 10 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 50 g small tapioca pearls; 400 g ripe mango flesh; 200 ml coconut milk; 100 ml water; 2 tbsp sugar, or less to taste

Chilled mango, coconut milk and small tapioca pearls.

Prep10 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cook the tapioca pearls in plenty of water following the packet directions until no hard center remains. Drain and rinse as directed.
Blend half the mango with coconut milk, water and sugar.
Dice the remaining mango and fold into the coconut mixture with the cooked tapioca.
Divide into four cups and refrigerate until chilled. Serve on the day of preparation.

A little kitchen note

Tapioca cooking times vary by brand. This is a simple mango version without pomelo.

Allergen notes

Coconut; check packaged ingredients. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 188 kcal
Protein: 1.9 g
Carbs: 24.0 g
Fat: 10.9 g
Fibre: 1.8 g
Total sugar: 21.1 g
Sodium: 8 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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