Mango Pomelo Sago
About This Dish
This is one of those desserts that looks way fancier than it actually is to make. It's basically mango, pomelo, sago pearls, and coconut milk, but when you put it all together, it's something special. I first had this at a dim sum place, and I couldn't stop thinking about it. The mango is sweet and creamy, the pomelo adds this bright, slightly bitter note, and the sago pearls give it texture. It's refreshing but also rich, which is a weird combination that somehow works perfectly. I make this in the summer when mangoes are good, or whenever I want something that feels like a treat but isn't too heavy.
Flavors
Nutrition Information
Ingredients
- Ripe mangoes
- Pomelo
- Sago pearls
- Coconut milk
- Sugar or condensed milk
- Ice
- Water
Instructions
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1
Start by cooking your sago pearls. Bring a pot of water to a boil, then add the sago.
-
2
Cook for about 15 minutes, stirring occasionally, until they're translucent. They should still have a bit of chew.
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3
Drain and rinse under cold water to stop the cooking. Set aside.
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4
While the sago cooks, prep your fruit. Peel and dice the mangoes into small pieces. Set some aside for garnish.
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5
Blend most of the mango with a bit of water until smooth. You want it thick but pourable.
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6
Peel the pomelo and separate it into segments. Remove any pith or membranes—you just want the juicy bits.
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7
In a bowl, combine the mango puree, coconut milk, and sugar or condensed milk. Taste and adjust sweetness.
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8
Add the cooked sago pearls and pomelo segments. Mix gently so you don't break up the pomelo.
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9
Chill in the fridge for at least 30 minutes before serving. It's best cold.
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10
Serve in bowls or glasses, topped with the reserved mango pieces.
Cooking Tips
- Use ripe mangoes. They should be soft and sweet. If your mangoes aren't great, the whole dish will suffer.
- Don't overcook the sago. You want them translucent but still with some texture. Overcooked sago is mushy and gross.
- The pomelo can be bitter if you get any of the pith. Take your time separating the segments—it's worth it.
- This is best served cold. If you're making it ahead, keep it in the fridge and add ice right before serving.
Quick Summary
Blend ripe mangoes, cook sago pearls until translucent, then combine with coconut milk, pomelo segments, and sugar for a tropical dessert.
