There’s no better way to beat the blistering heat than by whipping up a cool and refreshing serving of mango pomelo sago for you and your loved ones to enjoy.
Perfect as a dessert or even a tea time indulgence, this simple recipe features a burst of fruity flavours thanks to the mangoes, pomelo and slipper tapioca pearls.
You’ll be left wanting for more once you give it a try. Enjoy!
Ingredients
- 1 cup pomelo pulps
- 2 ripe mangoes, peeled and sliced
- 100ml evaporated milk
- 100ml water
- 3 1/2 cups water, for boiling
- 1/2 cup sago pearls
- 120ml coconut milk
- 1/4 cup sugar or more to taste
- A pinch salt
- 2 knotted Pandan leaves
- 1 additional mango, peeled and cut into cubes
- Mint leaves, for decorating
Method
- Start by peeling a pomelo and gently picking out the pomelo pulps. Set aside.
- Next, blend the mangoes, evaporated milk and water until you get a smooth mango puree.
- In a small pot, bring the water to boil, add in the sago pearls and simmer on low heat for 10 minutes.
- Then, turn off the heat, cover the pot with its lid and set aside for 15 minutes. The sago pearls should turn translucent.
- Next, drain the sago pearls using a strainer and run some cold water to rinse off the extra starch.
- In a small pot on low heat, simmer the coconut milk, sugar, salt and pandan leaves until the sugar dissolves. Don’t forget to discard the pandan leaves as well.
- To make mango pomelo sago, combine the mango puree, sago and coconut milk together. Stir it all together until it is mixed well and then chill it in the fridge for at least 2 hours.
- To serve, transfer the mango dessert into individual serving bowls and top it off with some mango cubes, pomelo pulps and mint leaves.
Tips
- Make sure you have sweet and ripe mangoes. The sweeter the mango, the better it tastes.
- Make sure the mangoes are thoroughly blended as this will make sure that there are no coarse fibers or chunky bits of mangoes in the dessert. The texture should be smooth and creamy. Also make sure that the sago pearls are perfectly cooked.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.