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Mango Pomelo Sago

Mango pomelo sago (楊枝甘露) is a classic Cantonese dessert like sweet red bean soup, taro sago, mung bean soup, black sesame soup, tofu pudding and almond jello. This mango pomelo sago dessert recipe is easy, delicious and refreshing because of its sweetness from the mangoes, sourness from the citric pomelo and creamy flavor from the coconut milk.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 340 kcal
Course: Dessert
Cuisine: Asian , Chinese

Ingredients

  • 2 mangoes (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

    Cup of Yum
  1. Wash, peel and dice 2 medium large ripened mangoes. (Save half of the mango for topping later.)
  2. Put the diced 1.5 mangoes from step 1 into the blender.
  3. 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.
  4. Next, pour ½ cup of evaporated milk and ½ cup of coconut milk into a pot.
  5. 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.)
  6. 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.
  7. Meanwhile, pour 4 cups of water into the pot. Turn on the fire to medium.
  8. 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.
  9. Wash and peel a pomelo. This time the pomelo that I got has pink flesh. Usually pomelo has light yellow flesh.
  10. Put the pomelo flesh 4 pieces (5 oz) into a container for topping later.
  11. After that, use a strainer to drain the sago.
  12. Put the cooked sago from step 9 into a bowl of cold water. Then, drain the water again.
  13. 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.
  14. Topping 2 tablespoons of diced mango from step 1 and 1 tablespoon of pomelo flesh from step 10.

Notes

  • Dice 2 ripened mangoes. Save ½ of the mango for topping at the end.
  • Put 1.5 diced mangoes into the blender, add water and blend until it's smooth. 
  • In a pot, put evaporated milk, coconut milk and sugar. Turn on a small fire, heat up until the sugar dissolves. Don’t need the liquid boiling, just let the sugar melt and dissolve, turn off the fire. Then, let the milk mixture cool off before pouring into the mango puree.
  • Meanwhile, boil water in the pot and water is boiling, add the sago and let it boil for 10 minutes. Cover the lid and turn off the fire for 5-8 minutes. 
  • Drain the sago and put it into a bowl of cold water and drain it. 
  • Peel the pomelo and take out the flesh. 
  • Mix the mango purée, milk mixture, cooked sago in a big mixing bowl and mix it well.
  • Scoop a cup of the mixture into the bowl, put the diced mango, pomelo flesh on the top and ready to serve. 
  • You can refrigerate them and serve them cold. (I recommend only refrigerating the mango purée and milk mixture because if you mix with the cooked sago. The sago will absorb the liquid and swell up. Therefore, if you want to refrigerate it, just don’t add or cook the sago until you are ready to serve it. And, topped with the diced mango and pomelo flesh.) 

Nutrition Information

Calories 340kcal (17%) Carbohydrates 69g (23%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 7mg (2%) Sodium 65mg (3%) Potassium 530mg (15%) Fiber 3g (12%) Sugar 44g (88%) Vitamin A 967IU (19%) Vitamin C 106mg (118%) Calcium 92mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

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.