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Mango Pomelo Sago

Recipe by Connie Veneracion
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.
Prep Time 5 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 6 people
Homemade mango pomelo sago

Equipment

  • Immersion blender

Ingredients
  

Instructions
 

  • 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.
    Adding flakes pomelo pulp to mango puree
  • Pour in the cooled sago and stir.
    Adding cooked sago to mango puree
  • 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.
Keyword Coconut cream, Mango, Pomelo, Sago