Light and refreshing mango pomelo sago – a Hong Kong dessert with tiny tapioca pearls and bursts of pomelo in every spoon
- 200g tapioca pearls/sago
- 600g mango chunks, fresh or frozen
- 200g coconut milk
- 200g evaporated milk
- 2–3 segments of fresh pomelo, peeled & broken into granules
- Bring a pot of water to a boil. Add sago to boiling water, lower heat to low-medium, cover partially, and cook for 10 minutes. Stir occasionally to keep the sago from sticking. Remove from heat, cover, and let sit for another 10 minutes until the sago becomes translucent.
- Strain water away with a fine mesh sieve and rinse sago with cold water. Transfer sago to a small bowl of cold water and set aside.
- In a blender, blend mangoes, coconut milk, and evaporated milk until smooth.
- Strain the sago from the water and stir into the mango mixture. Divide into serving bowls.
- Add about 2 tablespoons of pomelo granules to each bowl. Serve cold.
- Use sweet, ripe mangoes. Trust me! Sour mangoes are ok but you won’t achieve the same flavour.
- If using frozen mangoes, let them defrost at room temperature for 30 minutes or in the microwave for easier blending.
Keywords: mango pomelo sago, mango sago, sago pudding, sai mai lo, tong sui