This creamy mango sago is the kind of dessert I crave when the weather turns sticky and my kitchen feels like a sauna. It’s cold, fruity, and just the right amount of sweet to hit the spot. We only need four ingredients, and yes, I triple-checked. It really is that simple. I first made this when I had a few overly ripe mangoes hanging around—turns out they were perfect for it. The fresh mango melts into a silky mango milk, and those soft pearls of sago add a lovely chew to each spoonful. It’s smooth, bright, and just a touch indulgent. I grew up thinking desserts had to be complicated—layered cakes, soufflés, you name it. Then this one came along and changed everything. It's almost like a tropical hug in a bowl, and you don’t need any fancy tools or obscure pantry items. Just mangoes, tapioca pearls, milk, and a touch of condensed milk. If you’ve got those, you’re in business. I usually make a batch and stash a couple of jars in the fridge for later. Spoiler: they never last more than a day. What makes it so fun? It’s completely flexible. Add coconut milk if you’re feeling it. Top it with mint or fresh fruit. Heck, make it with canned mango in a pinch. The base is solid, the method is forgiving, and the results are consistently creamy, sunny, and satisfying.