Have a cold fruity dessert and cool off with Mango Pomelo Sago 楊枝甘露, a sweet treat for dessert lovers. It’s refreshing, smooth, and tropical, made with mango and pomelo pulps and chewy rice sago pearls.
This recipe has no added sugar and uses coconut milk for its creamy goodness, making it a suitable mango dessert for those who prefer dairy-free and sugar-free.
- What Is Mango Pomelo Sago?
- Tips To Make Mango Pomelo Sago
- How To Store Mango Pomelo Sago
- What You Need To Make Mango Pomelo Sago
- How To Make Mango Pomelo Sago
What Is Mango Pomelo Sago?
Mango and pomelo lovers can enjoy two fruits in one dessert with Mango Pomelo Sago 楊枝甘露. It is an Asian dessert commonly served in most Chinese restaurants. Moreover, Hong Kong sweet shops sell it as a popular dessert.
The three main ingredients to make this sweet dessert are diced mangoes, pomelo pulps, and sago pearls. It is the perfect fruity treat for hot days, especially in summer since these fruits are in season and sweeter. Although fresh is always better, you can use canned or frozen fruits as an alternative.
The key to making this dessert creamy and rich is the coconut milk. For the added texture and fun chewy bits, it has sago pearls that you can buy in stores or make your own with this recipe. This dessert goes well with other foods, such as savory dishes, fruit salad, and watermelon salad.
Tips To Make Mango Pomelo Sago
There are several ways to make your mango pomelo sago simply the best. I’ve created this dessert in various methods and have found simple techniques that work better. Follow my tips and substitution suggestions that I’ve learned throughout this recipe.
- Use ripe mangoes to have a natural sweetener. This is the secret to having a sweet dessert without adding sugar. Green or unripe mangoes will make the entire dessert sour. If you don’t mind a bit of sourness, then it is up to you if you want to use unripe mangoes.
- Use cubed or diced mangoes. These are to be blended well until you have a smooth consistency to avoid eating fibers or chunky bits. Don’t forget to leave a few pieces for the dessert bowl to have mangoes to chew on while eating the dessert.
- Coconut milk is best for its creamy and rich texture. However, you can swap it for other plant-based milk alternatives if you don’t like the coconut flavor. You can use 50% plant-based milk and 50% plant-based cream for a creamier consistency.
- Pomelos are similar to the taste of grapefruit. It is sweet but is typically milder and not as bitter as grapefruit. If you don’t have pomelo, you can use grapefruit instead as a substitute.
- Sago pearls add a bit of chewiness to the dessert. You can buy pearls at Asian grocery stores. If you don’t have sago pearls at hand, it’s okay! There are other alternatives you can use, such as tapioca pearls, popping boba, sweet potato balls, lychee, grass jelly, and coffee jelly.
- When boiling sago pearls, you have to continuously stir them to make sure they don’t stick to the pan. Moreover, this prevents them from sticking to one another.
- After boiling the sago pearls, you can leave them in the hot water for a few more minutes. In this way, the sago pearls can absorb more water and make them more translucent over time.
- Freshly boiled sago pearls should be rinsed with COLD water. Cold water is essential to remove residual starch and prevent them from sticking together.
- You will know that the sago pearls are ready to eat when it is translucent in color and chewy but slightly firm in each bite. If it still has a white center, you will have to boil it again and let it sit in hot water until it is translucent.
- After making the dessert, I suggest chilling it in the fridge for a few hours for better texture and a colder sensation. Besides, this sweet dessert should be served cold for a refreshing treat on a hot day.
What You Need To Make Mango Pomelo Sago
What I love about this dessert is that you only need the basic heating and blending kitchen appliances to make it. You can use a pot or pan to boil the sago pearls.
For blending the mango base, you can use a blender or food processor to do the job.
Plus, the ingredients are not hard to find as these are commonly found in your local supermarket. However, you may have to find sago pearls in special grocery stores in case you don’t have them in your local supermarket.
Here’s everything you need to start making a mango pomelo sago sweet dessert.
Kitchen Items
- Dessert bowl
- Pot for boiling the sago pearls
- Knife for slicing
- Blender or food processor for blending
Ingredients
- 1 cup sago pearls
- 250g pomelo pulps
- 500g mango cubes (250g for puree and 250g for toppings)
- 250ml coconut milk
- A splash of coconut milk
- Mint for garnish
How To Make Mango Pomelo Sago
Making pomelo sago is pretty basic and effortless. All you have to do is prepare and assemble the ingredients. Boil the sago pearls, cut the fruits, make the smooth mango base, and combine all ingredients in a dessert bowl. It’s that easy!
Follow these easy steps to make mango pomelo sago.
Prepare The Sago Pearls
Fill a pot with water and bring to a boil. Once it boils, add 1 cup of sago pearls and cover the pot with a lid. Cook on low heat for 15 minutes while continuously stirring.
After 15 minutes, turn off the heat and let it sit in the hot water for another 15 minutes. The sago should be translucent pearls.
Rinse the sago pearls in cold water. Drain the water and set aside.
Prepare The Fruits
Cut 250g pomelo in half and peel the skin off.
Then, break the pomelo flesh apart and remove the membrane or outer white parts of the fruit.
Tear the flesh into bits of pieces to make the pomelo pulp.
Next, cut the mangoes along the sides of the pit, giving you three pieces: the middle part with the pit and the two sides. Then, take half a mango and cut the flesh into square slices.
Next, invert the mango flesh to let the cubes stick out of the skin. This will make it easier to cut the cubes and have diced mangoes for the dessert.
Repeat steps 5 and 6 for the other halves of the mango to have at least 500g of mango cubes or more if desired.
Assemble The Dessert Ingredients
In a blender or food processor, add half of the mango cubes (250g) and 250ml coconut milk and blend until you achieve a smooth consistency.
Make sure there are no bits or fibers left in the mixture. If there are fibers or chunks that you can’t seem to blend, you can remove them manually from the blender.
Then, get a dessert bowl and add your desired amount of sago pearls, mango and milk mixture, pomelo pulps, 250g mango cubes, and a splash of coconut milk.
Lastly, add a mint garnish on top.
Serve cold or keep it in the fridge for a few hours more for an ice-cold dessert.
How To Store Mango Pomelo Sago
Leftover mango pomelo sago can be stored in the fridge for up to three days.
Make sure to use a sealed container to maintain its quality and prevent the dessert from absorbing the odors of other foods in the fridge.
You can also place it in the freezer for longer shelf life, however, the texture and color may change.
If you want to make large quantities of this dessert for future servings, don’t combine all the ingredients yet.
It is best to separate each ingredient of the dessert in separate containers.
I suggest assembling the ingredients only when you are ready to serve to avoid soggy bits or changes in flavor.
It is worth mentioning that sago pearls are best consumed within one to two days after cooking.
The pearls will lose their chewiness if stored longer than this duration. Moreover, most sliced fruits can be stored in the fridge or freezer without going bad or darkening as long as you keep them in an airtight container.
Mango Pomelo Sago
Equipment
- Dessert bowl
- Pot for boiling the sago pearls
- Knife for slicing
- Blender or food processor for blending
Ingredients
- 1 cup sago pearls
- 250 g pomelo pulps
- 500 g mango cubes 250g for puree and 250g for toppings
- 250 ml coconut milk
- A splash of coconut milk
- Mint for garnish
Instructions
Prepare The Sago Pearls
- Fill a pot with water and bring to a boil.
- Once it boils, add 1 cup of sago pearls and cover the pot with a lid.
- Cook on low heat for 15 minutes while continuously stirring.
- After 15 minutes, turn off the heat and let it sit in the hot water for another 15 minutes. The sago should be translucent pearls.
- Rinse the sago pearls in cold water.
- Drain the water and set aside.
Prepare The Fruits
- Cut 250g pomelo in half and peel the skin off.
- Then, break the pomelo flesh apart and remove the membrane or outer white parts of the fruit.
- Tear the flesh into bits of pieces to make the pomelo pulp.
- Next, cut the mangoes along the sides of the pit, giving you three pieces: the middle part with the pit and the two sides.
- Then, take half a mango and cut the flesh into square slices.
- Next, invert the mango flesh to let the cubes stick out of the skin. This will make it easier to cut the cubes and have diced mangoes for the dessert.
- Repeat steps 5 and 6 for the other halves of the mango to have at least 500g of mango cubes or more if desired.
Assemble The Dessert Ingredients
- In a blender or food processor, add half of the mango cubes (250g) and 250ml coconut milk and blend until you achieve a smooth consistency. Make sure there are no bits or fibers left in the mixture. If there are fibers or chunks that you can’t seem to blend, you can remove them manually from the blender.
- Then, get a dessert bowl and add your desired amount of sago pearls, mango and milk mixture, pomelo pulps, 250g mango cubes, and a splash of coconut milk.
- Lastly, add a mint garnish on top.
- Serve cold or keep it in the fridge for a few hours more for an ice-cold dessert.
