How many calories are in mango pomelo sago?

A home bowl is often about 250–350 kcal; this page estimates ≈ 280 kcal per bowl from a 2–3 bowl batch (chia 24g, milk 50ml, 1 mango, ½ pomelo, 150ml coconut milk). Full-fat coconut milk and mango drive most calories; light coconut drink, less puree, and no added honey cut the number. Ice alone does not.

Is this the same as Yangzhi Ganlu?

Yes—Mango Pomelo Sago and Yangzhi Ganlu mango dessert are the same Hong Kong chilled mango–coconut family. Classic shop versions use tapioca sago; this recipe uses chia for a no-boil shortcut with similar chew.

Does this recipe use real sago or chia?

This cannontales version soaks chia seeds in milk instead of boiling tapioca sago. For classic pearls, simmer small sago until translucent, rinse cold, then fold into the coconut-mango base.

How can I lower the calories without losing flavor?

Use light coconut milk or dilute full-fat with water, skip optional honey, and keep most mango as diced topping instead of a huge blended puree. Pomelo adds brightness for almost no fat.

Why does my mango sago taste watery or bland?

Too much ice or under-ripe mango. Chill the base instead of flooding with ice, blend only ripe sweet mango, and taste the coconut mix before assembling so the Yangzhi Ganlu mango dessert stays creamy.

Mango Pomelo Sago (Yangzhi Ganlu)

Name: Mango Pomelo Sago (Yangzhi Ganlu)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 servings
Cuisine: Chinese
Ingredients: Milk; Ice cubes

By Chef Cannon

Cuisine: Chinese

Servings: 2-3

At a glance

Time: about 20 min · Makes 2–3 bowls · Easy · ≈ 280 kcal/bowl (estimate; coconut milk drives most calories)

Mango Pomelo Sago is the Hong Kong-style Yangzhi Ganlu mango dessert: chilled mango, pomelo, and a coconut-milk base with a chewy pearl element. This home version soaks chia in milk instead of boiling classic tapioca sago, blends ripe mango with coconut milk, then tops with diced mango and pomelo. Expect roughly 250–350 kcal per bowl; full-fat coconut milk and sweet fruit set most of the calories, while chia adds fiber with little sugar of its own.

Difficulty

2 / 5

★★☆☆☆

Easy

Estimated Calories

661 kcal

Ingredients

Cup
Fruit knife
Milk
Ice cubes
Blender / juicer

Steps

Soak the chia seeds in the milk for 10 minutes.
While the seeds soak, peel and dice half a mango and the grapefruit, then put them in the cup.
Cut the other half mango into small pieces, put them in the blender with the ice cubes and coconut milk, and blend to a puree.
Pour the puree into the cup and add any garnish if you have it.
Enjoy it while writing code!!

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Notes

This is a relaxed take on the classic Hong Kong dessert, using chia seeds in place of sago pearls. The texture is silky with a light pop from the seeds; sweet mango meets the gentle tartness of grapefruit, and coconut milk makes it richer. It offers dietary fiber, vitamin C, and good fats, and it is a refreshing hot-weather dessert. The method is very simple, friendly for beginners, and takes about 20 minutes from prep to serving.

Estimated difficulty: ★★
Estimated calories: 661 kcal

Calculation:
Per serving:

Chia seeds 24 g
Milk 50 ml
Ice cubes 2 small pieces
Mango 1
Grapefruit 1/2
Coconut milk 150 ml

Garnish:

Shredded dried mango (optional)
Shredded dried orange (optional)

Time and temperature

Chia soak in milk: ~10 min · Blend mango + coconut milk until smooth · Assemble cold; chill components if you can · Total about 20 min

Nutrition

280 kcal · Protein 4 g · Fat 12 g · Carbs 42 g

1 bowl from a 2–3 bowl batch (estimate)

Substitutes

Chia pearls → cooked small tapioca sago (classic Yangzhi Ganlu)
Coconut milk → light coconut drink (lower kcal)
Pomelo → grapefruit segments or omit
Dairy milk for soak → plant milk
Honey → skip if mango is very ripe

Storage

Keep the blended coconut-mango base and soaked chia chilled separately up to 1 day. Add fresh mango and pomelo only when serving so the fruit stays bright. Freezing is not recommended—the texture turns icy and watery when thawed.

FAQ

How many calories are in mango pomelo sago?: A home bowl is often about 250–350 kcal; this page estimates ≈ 280 kcal per bowl from a 2–3 bowl batch (chia 24g, milk 50ml, 1 mango, ½ pomelo, 150ml coconut milk). Full-fat coconut milk and mango drive most calories; light coconut drink, less puree, and no added honey cut the number. Ice alone does not.
Is this the same as Yangzhi Ganlu?: Yes—Mango Pomelo Sago and Yangzhi Ganlu mango dessert are the same Hong Kong chilled mango–coconut family. Classic shop versions use tapioca sago; this recipe uses chia for a no-boil shortcut with similar chew.
Does this recipe use real sago or chia?: This cannontales version soaks chia seeds in milk instead of boiling tapioca sago. For classic pearls, simmer small sago until translucent, rinse cold, then fold into the coconut-mango base.
How can I lower the calories without losing flavor?: Use light coconut milk or dilute full-fat with water, skip optional honey, and keep most mango as diced topping instead of a huge blended puree. Pomelo adds brightness for almost no fat.
Why does my mango sago taste watery or bland?: Too much ice or under-ripe mango. Chill the base instead of flooding with ice, blend only ripe sweet mango, and taste the coconut mix before assembling so the Yangzhi Ganlu mango dessert stays creamy.