Mango Sago Pomelo Dessert

Based on 5 ratings

10

min

Preparation

30

min

Cook

Easy

Difficulty

2

Steps

11

Ingredients

A classic Hong Kong dessert served in nearly all Chinese restaurants in Asia, this light and refreshing sweet treat is easy to make and extremely satisfying!

Let's start cooking!

Boiled sago pearls

Step 1 - Cook sago pearls

  • In a pot, boil 400 ml water with 2 Tbsp sugar and pandan essence.
  • When boiling, add 100 g sago pearls in the water.
  • Remove green sago pearls and set aside after 15 minutes.
  • In another pot, boil 400 ml water with 2 Tbsp sugar and cherry essence.
  • When boiling, add 100 g sago pearls in the water.
  • Remove pink sago pearls and set aside after 15 minutes.
Invented in 1984, this dish exploded in popularity very quickly, and is now a mainstay in most Asian dessert shops.
Blended mango with syrup and evaporated milk

Step 2 - Blend mango ice

  • In a blender, add 400 g chopped mango, simple syrup and the evaporated milk mixture, blending till smooth.
  • Remove and set aside.
  • In a clean blender jar, crush the ice on pulse mode and set aside.
    This dish can be kept refrigerated for up to 2 days.

Garnish and serve!

Mango sago pomelo dessert with crushed ice and diced mango

When ready to serve, divide the ice amongst your serving bowls. Spoon green sago over the ice followed by the blended mango. Then top with a dollop of pink sago, pomelo and diced mango. Garnish with mint leaves and serve cold.

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