Mango Pomelo Sago
Pomelo pulp adds a subtle citrusy tang to sweet mangoes and lightly chewy sago. Delightfully refreshing with juice popping inside your mouth as your teeth crash the pomelo pulp, enjoy mango pomelo sago as a cold sweet summer snack.
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.
Coconut cream, Mango, Pomelo, Sago
Mango Pomelo Sago https://devour.asia/mango-pomelo-sago/ July 19, 2021