Chinese · Snack
Mango Pomelo Sago
楊枝甘露
A chilled Hong Kong dessert soup of silky blended mango and light coconut milk, studded with chewy sago pearls, juicy mango cubes and bursts of tangy pomelo. This lighter version cuts the sugar and skips the evaporated milk, so the fruit does the talking.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 79% · Fat 18% · Protein 3%
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Ingredients
For 4 servings- 1/3 cup60 gsmall sago pearls
- 6 cups1,500 gwater (for boiling sago)
- 2 cups500 gcold water (for rinsing sago)
- 2 medium mangoes350 gripe mango flesh, for blending
- 1 medium mango150 gripe mango flesh, diced
- 1 cup240 glight coconut milk, chilled
- 1/2 cup120 gcold water (for the mango base)
- 1 tbsp13 ggranulated sugar
- 1 pinchsalt
- 1 cup150 gpomelo segments
Steps
- 1
Bring the 6 cups of water to a rolling boil in a large pot.
- 2
Pour in the sago pearls and stir straight away so they do not stick together.
- 3
Simmer for about 10 minutes, stirring often, until the pearls are mostly clear with a tiny white dot in the centre.
- 4
Turn off the heat, cover the pot and let it stand for 5 minutes until the pearls are fully translucent.
- 5
Drain the sago in a fine sieve, then tip it into the 2 cups of cold water and swirl to rinse off the starch.
- 6
Drain the sago again and set aside.
- 7
Blend 350 g of mango flesh with the chilled light coconut milk, 1/2 cup cold water, sugar and salt until completely smooth.
- 8
Taste the mango base and add a splash more water if you prefer it thinner.
- 9
Cut the remaining mango into small cubes.
- 10
Break the pomelo segments into small juicy sacs, discarding any pith and membrane.
- 11
Stir the cooked sago into the mango base.
- 12
Ladle into four bowls and top with the diced mango and pomelo; serve cold.
Swaps, storage and make-ahead
Swaps
- Use canned full-fat coconut milk thinned with a little water if you can't find light coconut milk, for a richer result.
- Swap the pomelo for pink grapefruit segments, which are easier to find and give a similar tangy burst.
- Replace the granulated sugar with maple syrup or agave to taste, or leave it out if your mangoes are very sweet.
- Use small tapioca pearls if sago pearls are hard to find; they cook the same way and keep the dish vegan.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 1 to 2 days, as the sago firms up and the fruit softens over time. This dessert is best eaten fresh and should not be frozen.
Make ahead
Blend the mango base and dice the mango and pomelo up to a day ahead, keeping them covered in the fridge. Cook the sago on the day of serving for the best chewy texture, then stir everything together just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (771 g) | Per 100 g | |
|---|---|---|
| Calories | 192 kcal | 25 kcal |
| Protein | 1.6 g | 0.2 g |
| Carbohydrates | 39.6 g | 5.1 g |
| of which sugars | 20.9 g | 2.7 g |
| Fiber | 2.5 g | 0.3 g |
| Fat | 4.1 g | 0.5 g |
| of which saturated | 3.4 g | 0.4 g |
| Sodium | 55 mg | 7 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
