Mango Pomelo Sago
User Reviews
5
Mango Pomelo Sago
Description
Mango Pomelo Sago features a blend of ripe mango puree mixed with evaporated milk, coconut milk, and sugar, creating a creamy base. The dessert includes cooked small tapioca pearls (sago) which contribute a chewy texture and fresh pomelo flesh that adds a slight citrusy pop. The mango is diced, partially pureed with water, then combined with a cooled milk mixture sweetened and heated just enough to dissolve sugar. Sago is boiled separately and rinsed in cold water to remove excess starch, maintaining its chewy quality. Once all components are mixed, the dessert is topped with reserved mango pieces and pomelo segments for contrast. Mango Pomelo Sago is typically served cold and can be refrigerated before serving, though sago should be added just before eating to prevent it from swelling excessively.
Ingredients
- 2 Mango Medium large sized
- 1 cup water
- ½ cup evaporated milk
- ½ cup coconut milk
- ¾ cup sugar
- 1 pomelo (Medium sized, only need 5 oz pomelo flesh)
Cooking Sago:
- ½ cup sago (Small tapioca balls)
- 4 cups water
Instructions
- Wash, peel and dice 2 medium large ripened mangoes. (Save half of the mango for topping later.)
- Put the diced 1.5 mangoes from step 1 into the blender.
- Pour 1 cup of water into the blend and blend it with the diced mangoes until it's smooth. Then, pour the mango puree into a big container.
- Next, pour ½ cup of evaporated milk and ½ cup of coconut milk into a pot.
- Add ¾ cup of sugar into the pot and turn on the fire to medium small. Keep stirring it until the sugar dissolves and melts. Then, turn off the fire, it doesn't need to be boiled. (Add more or less sugar depending on the sweetness of the mangoes.)
- Pour the milk mixture from step 5 into the mango puree from step 3. (Remember to let the milk mixture cool off before pouring into the mango puree.) Then, stir and mix it well.
- Meanwhile, pour 4 cups of water into the pot. Turn on the fire to medium.
- When the water is boiling, pour ½ cup of sago into the boiling water. Turn the fire to medium small. Let it boil for 10 minutes. Cover the lid and turn off the fire and wait for 5-8 minutes.
- Wash and peel a pomelo. This time the pomelo that I got has pink flesh. Usually pomelo has light yellow flesh.
- Put the pomelo flesh 4 pieces (5 oz) into a container for topping later.
- After that, use a strainer to drain the sago.
- Put the cooked sago from step 9 into a bowl of cold water. Then, drain the water again.
- The following step, put the cooked sago into the mango mixture from step 6. Stir and mix it well. Then, scoop 1 cup or some of the mango sago mixture into a bowl.
- Topping 2 tablespoons of diced mango from step 1 and 1 tablespoon of pomelo flesh from step 10.
Notes
- Reserve half of the diced mango to use as topping for better texture contrast before serving.
- Cool the milk mixture completely before mixing with mango puree to avoid curdling.
- Cook sago separately and rinse in cold water to stop cooking and remove starch.
- Store the mango puree and milk mixture refrigerated if preparing ahead, and add sago and toppings just before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 65mg | 3% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 967IU | 19% |
| Vitamin C | 106mg | 118% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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