Mango Pomelo Sago

Name: Mango Pomelo Sago
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
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)

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.

40 minEasyServes 4240 cal/serving

ChineseDessertStovetopVeganVegetarianHalal-friendlyGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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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

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.
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.
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.
4

Taste the mango puree and adjust sweetness with more granulated sugar if the mangoes are not very sweet.
5

Divide the mango puree among four serving bowls or glasses. Add a spoonful of small tapioca pearls (sago) to each.
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.

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Questions

How long does Mango Pomelo Sago take?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 6, 30 minutes.

What equipment do I need for Mango Pomelo Sago?

Beyond a knife and a board, the method uses a blender (step 3) and a fine-mesh sieve (step 2).

Is there a substitute for coconut milk in Mango Pomelo Sago?

The entry for Mango Pomelo Sago calls for 1 cup full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

How many calories are in Mango Pomelo Sago?

One serving (the recipe makes 4) is about 240 calories, with 3 g protein, 48 g carbohydrate and 8 g fat, plus 2 g fiber and 60 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Mango Pomelo Sago?

Keep Mango Pomelo Sago covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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