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 mins
Cook Time 15 minutes mins
Chilling time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert, Snack
Cuisine Chinese
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.
Keyword Coconut cream, Mango, Pomelo, Sago