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Mango Sago with Pomelo
85% authentic · Southeast Asian / Hong Kong
A delightful variation of mango sago that incorporates the slightly bitter and juicy segments of pomelo, adding a complex citrus note and textural contrast.
Ingredients
- Ripe mangoes2 large
- Pomelo1/2 fruit
- Small sago pearls1/2 cup
- Coconut milk1 can (13.5 oz)
- Condensed milk1/4 cup
- Water4 cups
Steps
- 1
Cook sago pearls in boiling water until translucent. Drain and rinse with cold water. Set aside.
- 2
Peel and dice one mango. Puree the other mango until smooth.
- 3
Peel the pomelo, separate segments, and remove pith. Break segments into bite-sized pieces.
- 4
In a bowl, combine coconut milk and condensed milk. Stir until well combined.
- 5
Add the mango puree to the milk mixture and stir.
- 6
Gently fold in the cooked sago pearls, diced mango, and pomelo segments.
- 7
Chill for at least 30 minutes before serving.
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