The Thai and Burmese have their mango sago; the Chinese, via Hong Kong and Singapore, have mango pomelo sago.
The invention of this sweet snack is attributed to Wong Wing-chee, the former head chef of Hong Kong Restaurant Lei Garden. The dish, however, was born in Singapore when Lei Garden opened its first branch there. Stories differ as to whether the dish was intentionally invented or whether it was a way to make good use of leftover pomelo.
Whatever the real story is behind its origin, making mango pomelo sago is not much different from making mango sago. Ripe sweet mangoes are pureed and stirred into coconut cream and milk, cooked sago is added and pomelo is added as garnish.
Mango Pomelo Sago
- Immersion blender
- Cook the sago in hot water until soft but with a bit of bite remaining.
- Drain the sago, cool in a bowl of iced water (this prevents them from sticking together) and drain again.
- Cut the mangoes and discard the stones.
- Reserve half of one mango for the garnish and dice the rest.
- In a mixing bowl, puree the diced mangoes with an immersion blender.
- Stir in the coconut cream and milk.
- Take three-quarters of the pomelo pulp and stir into the mango mixture.
- Pour in the cooled sago and stir.
- Taste and add just enough sugar to sweeten without making the mixture cloying.
- Ladle the mango pomelo sago into small bowls.
- Cut the reserved mango into small cubes.
- Top each bowl of mango pomelo sago with mango cubes and the reserved pomelo pulp.