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

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!
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
  • 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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