Ingredients

  • Serves 6 people
  • 550 g mango (400 g roughly chopped, 150 g diced into 0.5cm cubes)

  • 150 ml evaporated milk (mixed with 150 ml cold water)

  • 100 ml simple syrup

  • 200 g sago pearls

  • 100 g fresh pomelo sacs

  • 30 ml pandan essence

  • 30 ml cherry essence

  • 1 sprig mint

  • 4 tbsp sugar

  • 3 cups ice

  • 800 ml water

Mango Sago Pomelo Dessert
Recipe Courtesy of
Asian Food Network

Mango Sago Pomelo Dessert

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!
  • Easy
  • 10 min
  • 30 min
  • 10 min
  • 2 steps
  • 11 Ingredients
  • Easy
  • 2 steps
  • 11 Ingredients
  • 10 min
  • 30 min
  • 10 min

Instructions

  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.
    Cook sago pearls


  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!

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.

Garnish and Serve!

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Ingredients
  • Serves 6 people
  • 550 g mango (400 g roughly chopped, 150 g diced into 0.5cm cubes)

  • 150 ml evaporated milk (mixed with 150 ml cold water)

  • 100 ml simple syrup

  • 200 g sago pearls

  • 100 g fresh pomelo sacs

  • 30 ml pandan essence

  • 30 ml cherry essence

  • 1 sprig mint

  • 4 tbsp sugar

  • 3 cups ice

  • 800 ml water

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