5 from 12 votes
Mango Pomelo Sago
Mango Pomelo Sago is a chilled dessert combining smooth mango puree, creamy evaporated and coconut milk, chewy small tapioca pearls (sago), and fresh pomelo flesh. The dessert balances tropical fruitiness and mild sweetness with a mix of textures from the soft mango to the slight bite of pomelo and sago. It is often served cold, making it refreshing and suitable for warm weather or as a light finish to a meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
340 kcal
Course:
Dessert
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 340
% 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.