Mango Pomelo Sago
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 1 hour 35 minutes (includes chilling)
Servings: 4
Country of Origin
China (Hong Kong Style)
Description
The ultimate modern Cantonese refresher. A chilled, velvety sweet dessert soup blending fresh ripe mango purée with coconut milk, dotted with thousands of translucent, chewy sago pearls and topped with bitter-tart bursts of fresh pomelo pulp.
Presentation & How It's Eaten
Served ice-cold in deep dessert glass bowls or wide cups, eaten with a ceramic spoon so you get a mix of creamy soup, chewy pearls, and pop-in-your-mouth citrus bits in every bite.
Ingredients
2 large, ripe honey mangoes (cubed)
50g small tapioca pearls (sago)
200ml coconut milk
100ml whole milk or evaporated milk
30g rock sugar dissolved in 50ml hot water (sugar syrup)
1/2 cup fresh pomelo or pink grapefruit sacs (gently separated)
Step-by-Step Directions
Cook Sago: Bring a medium pot of water to a rolling boil. Add the sago pearls and stir immediately. Cook uncovered on medium heat for 10 minutes. Turn off the heat, cover with a tight lid, and let them sit for 15 minutes until the white centers turn completely translucent.
Shock Sago: Drain the sago through a fine colander and immediately submerge them into a bowl of ice water to stop the cooking and wash away excess starch. Drain again and set aside.
Purée Mango: Reserve 1/4 cup of the best mango cubes for decoration. Place the remaining mango cubes into a blender along with the coconut milk, milk, and cooled sugar syrup. Blend until completely smooth.
Chill: Pour the mango purée base into a pitcher and chill in the refrigerator for at least 1 hour.
Combine: Stir the chilled sago pearls directly into the cold mango soup base.
Assemble: Ladle the mixture into individual serving bowls. Top each bowl generously with the reserved fresh mango cubes and a handful of the separated pomelo pulp strands.
Cooking Tips
The Sago Secret: Never rinse sago before cooking, and never add them to cold water—they will instantly dissolve into starch glue. Always drop them straight into boiling water and rely on residual heat (the lid-on resting period) to cook them through to the core without breaking them apart.
Nutrition Facts
(Estimated per serving)
Calories: ~240 kcal
Total Fat: 11g
Saturated Fat: 9g
Cholesterol: 6mg
Sodium: 30mg
Total Carbohydrates: 35g
Protein: 3g
Comments