Mango Pomelo Sago
A beloved Hong Kong dessert of creamy mango puree swirled with coconut milk, chewy tapioca pearls, and juicy pomelo segments. Served chilled, it is refreshing, tropical, and elegantly simple.
Ingredients
- 4 ripe mangoes, peeled and cubed
- 1 cup full-fat coconut milk
- 1/4 cup small tapioca pearls (sago)
- 4 cups water (for cooking sago)
- 2 tbsp granulated sugar
- 1 pomelo (or grapefruit), peeled, segmented
- 4 cups ice water (for rinsing sago)
Instructions
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1
Bring 4 cups water (for cooking sago) to a rolling boil in a medium pot. Add 1/4 cup small tapioca pearls (sago) and cook, stirring frequently, for 12 to 15 minutes until mostly translucent with just a tiny white dot in the center. Remove from heat, cover, and let sit for 5 minutes until fully translucent.
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2
Drain the sago pearls through a fine-mesh strainer and rinse immediately under cold running water. Transfer to a bowl of 4 cups ice water (for rinsing sago) to stop cooking and keep pearls separate. Drain well before using.
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3
Place three-quarters of the 4 peeled and cubed ripe mangoes in a blender along with 1 cup full-fat coconut milk and 2 tbsp granulated sugar. Blend until completely smooth.
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4
Taste the mango puree and adjust sweetness with more granulated sugar if the mangoes are not very sweet.
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5
Divide the mango puree among four serving bowls or glasses. Add a spoonful of small tapioca pearls (sago) to each.
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6
Top each serving with the remaining diced ripe mangoes and 1 peeled, segmented pomelo (or grapefruit) segments. Refrigerate for at least 30 minutes before serving cold.