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Mango Sago Pomelo

Mango Sago Pomelo
Mango Sago Pomelo 杨枝甘露

This is possibly my favourite Chinese dessert. Maybe it’s because mango is also my favourite fruit. Though I am not really into sweet foods most of the time, an exception can be said for Chinese desserts like this one. When I am having a meal at a Chinese restaurant, I’ll check out the menu if they serve this dessert and if they do, I’ll reserve some space in my tummy for it at the end of the meal. It usually cost around S$5 for a small bowl at a mid-range Chinese cafe/restaurant, and sometimes it comes with measly portions of pomelo, or to my horror, no pomelo at all. So not only is it cheap to make a huge party bowl at home, you can ensured of second helpings and generous toppings of cubed mango and pomelo.

Mango Sago Pomelo

Ingredients
(Serves 4)
Adapted from Zu’s Kitchen

– 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
– 150ml evaporated milk
– 2 large ripe honey mangoes, cubed (see photo below)
– sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
– 80g sago pearls
– Pomelo (I use the Ipoh Tambun variety), peeled and sacs separated, about 50g or more

Slicing the mango, the cheater's way
Short-cut way of cutting the mangoes into small cubes

Tools
– Blender

Directions
1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Mango Sago Pomelo

81 comments on “Mango Sago Pomelo”

  1. Hihi

    My hubby received a lot of pakistani mangoes the other day and they were very ripe so it came at the right time for this dessert. First time I made and it was a success!! I’m bringing to a pot luck party tonite! Waiting to hear feedback from my friends :) Thanks for this recipe!

  2. Drooling.. :O~~~

  3. I ate this in a wedding dinner and i love it! may i know where can i get sago? :D

    • Hi Emily, I bought mine at NTUC (dried goods section). but I think you can find it at other supermarkets or some Chinese grocery stalls.

    • how long can this dessert be put out in normal temperature? and is this able to last overnight in the fridge? will it turn bad?

    • I’m not sure how long you can keep this in normal temperature. I’ve tried refrigerating overnight before and it was ok :)

  4. Is the Sago chewy?
    And if now how do i make them chewy?

  5. Hey again, I was looking through this recipe again and i do not understand the sugar syrup part..what do you mean by putting enough water to dissolve the sugar? how much water exactly? :)) thanks

  6. THis is very tasty!!! even my boyfriend and his dad love it very much!!! Thank for the recipe~
    Guess what~ the next day he made it for another family too!!

  7. hihi,

    i dun hv a blender, what can i do to subsitute the blender part? Use a manual hand whisk?? :p My kids love mango and i bought quite alot today. hope to try out.

  8. hi wiffy,

    this mango sago pomelo look very tasty ^^ and i will try it out when i found pomelo (is quite hard to find it XD)
    i just gt one question, refer to your last step :
    “To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.”
    mean i no need to add the cubed mangoes n pomelo sacs when im not eating it?or can i just add it up n put it for refrigerating

  9. Hi,

    Tried this recipe but find that the colour that came out wasn’t quite right. I suspect it’s the Marigold juice. Also 150ml evaporated milk was a little too much for my version. :) I’m going to try your Osmanthus Jelly next. Wish me luck!

  10. Thanks for sharing! My family loves it so much! Gonna try more of your other recipes =)

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