This layered mango dessert is as pretty as it is delicious. With coconut jelly, juicy mango, and chewy sago, every spoonful is full of texture and flavour.
Whenever mango season rolls around, I can’t help but get into the kitchen and dream up all kinds of mango desserts.
From Mango Yogurt Popsicles to Mango Crepe Roll, Mango Mochi, and even Mango Tiramisu, I’ve tried them all.
But if you’re anything like me and absolutely love Mango Pomelo Sago (Yang Zhi Gan Lu) , then you cannot miss this Mango Sago Cup.
This dessert is pure magic—a creamy coconut pudding base layered with a luscious mango sago topping, finished with chewy sticky rice balls, juicy pomelo, and sweet mango chunks.
It’s refreshing, tropical, and comes together without turning on the oven.
Whether you make it for a summer party or a quiet weekend treat, this Mango Sago Cup will transport you straight to dessert heaven.
Why You’ll Love This Recipe
- No oven required – This is a completely no-bake dessert that comes together in just minutes of active prep time.
- Incredibly easy – Just stir, heat, chill, and layer. No complicated techniques, no special equipment.
- Perfectly refreshing – The cold, silky coconut jelly paired with bright, sweet mango puree is like a tropical vacation in a cup.
- Customizable – Add sticky rice balls, skip them, or swap in your favorite toppings. The recipe works beautifully either way.
- Make-ahead friendly – The coconut jelly needs time to set in the fridge, which means you can prepare it hours or even a day in advance.
Ingredients and Substitutions
- Coconut milk – Use full-fat coconut milk for the richest, creamiest coconut flavor. Light coconut milk will work but the texture will be less luscious.
- Milk – Whole milk is best here for a creamy, smooth coconut jelly. You can use reduced-fat milk, but the final texture will be slightly less rich.
- White sugar – Just the right amount to sweeten the coconut layer without overpowering the natural sweetness of the mango.
- Heavy cream – This adds incredible richness and a silky mouthfeel to the coconut milk jelly. I recommend using heavy cream with at least 35% fat content for the best results.
- Gelatin sheets – These are the key to achieving that perfectly bouncy, Q-like texture. Always soak them in cold water until soft—never use hot water, as it will ruin the gelatin’s setting power.
- Mango flesh – Use ripe, sweet mangoes for the puree and the topping. The natural sweetness and vibrant color of a good mango make all the difference.
- Glutinous rice balls (sticky rice balls) – These little chewy balls add a fun, bouncy texture. You can check out my separate mango sticky rice balls recipe to make them from scratch, or simply omit them if you prefer a simpler dessert.
- Tapioca pearls (sago) – Small, chewy, and translucent, sago pearls are a classic component of mango sago desserts. Cook them according to package instructions before using.
- Pomelo segments – Fresh pomelo adds a bright, slightly bitter-tart contrast that balances the sweetness beautifully. Ruby red pomelo looks especially beautiful.
- Mango chunks – Fresh, juicy mango cubes on top add both flavor and visual appeal.
- Mint leaves – A few fresh mint leaves add a pop of green color and a subtle fresh aroma.
How to Make Mango Sago Cup
Prepare the Coconut Milk Jelly
- In a mixing bowl, combine the coconut milk, milk, and white sugar. Stir well until the sugar begins to dissolve.
- Pour the mixture into a non-stick pan. Add the heavy cream.
- Heat the mixture over low heat until it reaches 60°C (140°F) . The mixture should be warm and steaming but not boiling.
- Remove the pan from heat. Add the gelatin sheets that have been soaked in cold water until soft. Stir continuously until the gelatin is completely dissolved and fully incorporated.
- Pour the liquid into your chosen serving cups or a large container.
- Allow the mixture to cool to room temperature, then transfer to the refrigerator.
- Chill for at least 4 hours or until the coconut milk jelly is completely firm and set.
Prepare the Toppings
- While the jelly is setting, prepare your toppings. Place the mango flesh in a food processor or blender and blend until smooth to create a mango puree.
- Cook the tapioca pearls (sago) according to package instructions. Drain and set aside.
- If using glutinous rice balls, cook them according to your preferred method or refer to my mango sticky rice balls recipe.
- Prepare fresh pomelo segments, mango chunks, and mint leaves.
Assemble the Mango Sago Cup
- Once the coconut milk jelly is fully set, remove it from the refrigerator.
- Spoon the mango puree evenly over the top of the jelly layer.
- Arrange the cooked tapioca pearls (sago), glutinous rice balls (if using), pomelo segments, and fresh mango chunks over the mango puree.
- Garnish with fresh mint leaves.
Serve
Serve immediately while cold. Enjoy the perfect balance of creamy coconut jelly, sweet mango, chewy sago and rice balls, and bright pomelo.
Tips & Tricks
Always soak gelatin in cold water – Never use warm or hot water to soften gelatin sheets. Cold water keeps the gelatin intact so it can properly set your coconut jelly.
Do not exceed 60°C when heating – High temperatures can damage the gelatin’s gelling ability. Keep the heat low and watch carefully. You just want the mixture warm enough to dissolve the gelatin, not boiling.
Chill for the full 4 hours – Rushing the chilling time will result in a jelly that is loose, soft, or even runny. Be patient and let it set completely for that perfect bouncy, Q-like texture.
Adjust sweetness to your taste – Mangoes vary in sweetness. If your mangoes are very sweet, you can reduce the sugar slightly. If they are tart, you may want to add a little extra.
Prepare toppings in advance – Cook your sago and sticky rice balls while the jelly is chilling so everything is ready to go when it’s time to assemble.
Frequently Asked Questions
Can I use agar-agar instead of gelatin?
Yes, but the texture will be different. Agar-agar creates a firmer, more brittle jelly compared to the soft, bouncy Q-texture of gelatin. Follow the substitution ratio on your agar-agar package.
Why is my coconut jelly not setting?
This usually happens for one of two reasons: either the mixture was heated above 60°C and damaged the gelatin, or the gelatin wasn’t fully dissolved. Another possibility is not chilling long enough—always chill for at least 4 hours.
Can I make this dairy-free?
Absolutely. Substitute the milk with a plant-based milk like oat milk or almond milk, and use full-fat coconut cream in place of the heavy cream. The texture will be slightly different but still delicious.
How long does the coconut jelly need to chill?
At least 4 hours is recommended. For best results, chill overnight. This ensures a firm, perfectly bouncy jelly that holds its shape when topped.
Can I skip the sticky rice balls?
Yes, definitely. The recipe is delicious with or without them. Simply leave them out and enjoy the classic mango sago cup experience.
Storage
Store any assembled Mango Sago Cups in the refrigerator, covered, for up to 2 days. For best texture and flavor, consume within 2 days. The coconut jelly is best enjoyed cold and fresh. Do not freeze, as the gelatin texture will be compromised upon thawing.
Mango Coconut Jelly Cups (Perfect Summer Treat)
Ingredients
Coconut Milk Jelly Layer
- 400 g coconut milk
- 650 g milk
- 50 g white sugar
- 150 g heavy cream
- 30 g gelatin sheets soaked in cold water until soft
Toppings & Garnish
- 300 g mango flesh for puree
- Glutinous rice balls cooked (optional)
- Tapioca pearls sago, cooked
- Pomelo segments
- Mango chunks
- Mint leaves
Instructions
Prepare the Coconut Milk Jelly
- In a mixing bowl, combine the coconut milk, milk, and white sugar. Stir well until the sugar begins to dissolve.
- Pour the mixture into a non-stick pan. Add the heavy cream.
- Heat the mixture over low heat until it reaches 60°C (140°F) . The mixture should be warm and steaming but not boiling.
- Remove the pan from heat. Add the gelatin sheets that have been soaked in cold water until soft. Stir continuously until the gelatin is completely dissolved and fully incorporated.
- Pour the liquid into your chosen serving cups or a large container.
- Allow the mixture to cool to room temperature, then transfer to the refrigerator.
- Chill for at least 4 hours or until the coconut milk jelly is completely firm and set.
Prepare the Toppings
- While the jelly is setting, prepare your toppings. Place the mango flesh in a food processor or blender and blend until smooth to create a mango puree.
- Cook the tapioca pearls (sago) according to package instructions. Drain and set aside.
- If using glutinous rice balls, cook them according to your preferred method or refer to my mango sticky rice balls recipe.
- Prepare fresh pomelo segments, mango chunks, and mint leaves.
Assemble the Mango Sago Cup
- Once the coconut milk jelly is fully set, remove it from the refrigerator.
- Spoon the mango puree evenly over the top of the jelly layer.
- Arrange the cooked tapioca pearls (sago), glutinous rice balls (if using), pomelo segments, and fresh mango chunks over the mango puree.
- Garnish with fresh mint leaves.
Serve
- Serve immediately while cold. Enjoy the perfect balance of creamy coconut jelly, sweet mango, chewy sago and rice balls, and bright pomelo.
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