Mango Pomelo Sago
Mango pomelo sago is a chilled Cantonese dessert soup featuring silky mango cream, coconut and evaporated milks, chewy translucent sago pearls, and bright, juicy pomelo sacs.
Equipment
- Large Pot
- Blender
- large serving bowl
Ingredients
- ½ cup small sago pearls (tapioca)
- 2 large ripe mangos (1 diced for garnish, 1 for puree)
- 1 cup coconut milk
- ½ cup evaporated milk (or extra coconut milk for vegan)
- 3 tbsp sugar (adjust to mango sweetness)
- ½ cup pomelo segments (or grapefruit), pulled into small sacs
Instructions
- Add the dry pearls to boiling water in a large pot, cook for 10 minutes, then remove from the heat and leave covered for another 10 minutes. The finished pearls should look translucent rather than chalky white.
- Use cold running water to rinse the drained pearls, then transfer them to a bowl filled with cold water. They should feel cool and slippery, with individual beads remaining distinct.
- Blend the mango designated for puree together with both milks and the sugar. A smooth, evenly colored mango cream is the goal, without visible fruit chunks.
- Drain the cooled pearls and stir them into the mango cream in a large serving bowl, adding half the citrus sacs. The mixture should contain separate pearls and small pockets of pomelo throughout.
- Refrigerate the combined dessert for at least 1 hour. It should feel thoroughly chilled before serving.
- Finish the cold dessert with the reserved diced mango and the remaining pomelo sacs. The fresh fruit should remain distinct against the smooth mango cream.
Notes
Pearl tip: Add dry small pearls straight into boiling water without pre-soaking, and keep the covered resting step until the white centers turn translucent. Rinse well and hold them in cold water until mixing so they do not clump.
Ingredient tip: Pick sweet, fragrant mangos that give slightly near the stem, such as Ataulfo or Carabao. If using a more fibrous mango, you can optionally pass the blended puree through a fine-mesh strainer.
Citrus tip: Strip away all white pith and tough segment membranes from the pomelo, or pink or ruby grapefruit if substituting, so bitter shreds do not overpower the sweet mango cream.
Serving and storage: Keep the diced mango and extra citrus garnish separate until serving, and store any leftovers covered in the refrigerator.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.