Mango pomelo sago is a refreshing dessert made of fresh fruits, sago, and coconut milk, which tastes sweet and delightful. It makes the best drinkable dessert for hot summer.
The Mango Pomelo Sago is originated from HongKong, and very famous as a classic Asian dessert. It counts as a healthy dessert with contains two juicy ropical fruits and is low in sugar. Besides, it’s a simple no-bake dessert that only requires 30 minutes to prepare which is a great and delicious dessert to enjoy after dinner or during the day.
What are the ingredients?
- Coconut Milk
How to make Mango Pomelo Sago?
- Sago is the first thing we need to prepare since it is the only ingredient that needs to be cooked. Sago is also called tapioca starch; it looks like tiny white bubbles. You can easily find it in any Asian market or online—Cook sago with boiling water by the ratio of 1:6. And set it in the chill water for a couple of minutes after cooking to get a chewy texture.
- Coconut milk. You can use either the sweet one or the unsweetened coconut milk. Coconut milk can’t be substituted with other kinds of milk since it is how the dessert is made to taste like a tropical flavor.
- Mango. We need to prepare 1 fresh mangoes—half for mango puree, and half diced.
- Pomelo- which is not seen in the market often unless the season. You can use grapefruit instead, which remains a similar taste for the dessert.
- When you have all the ingredients ready, you can assemble it by layering them up in a glass or small bowl.
How to serve the mango pomelo sago?
- Serve the dessert immediately, or chill it before serving. Don’t refrigerate the dessert overnight; otherwise, the sago turns out soggy.
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- 1 Cup Sago
- 1 Large Fresh Mango (Half Puree and half Diced)
- 1/2 Pomelo
- 3 Cups Coconut Milk
- Cook 1 cup of sago with 6 cups of water in a saucepan for 10 minutes or until it turns clear with a white spot in the middle. Turn off the heat, and set sago in a saucepan for 10 minutes with a lid covered. Once the sago turns transparent, transfer it to a large bowl with cold water. Set the sago in the cold water for 5 minutes, then drains it with a strainer to a bowl. Set it aside.
- Peel and cut one large mango in half. Get half mango pureed with a blender and another half diced.
- Prepare the pomelo segments.
Assemble the dessert
- Layer two cups with sego, diced mango, and pomelo segments, and add coconut milk and mango puree over them. Topped the dessert with more diced mango and pomelo segments.
Amount Per Serving: Calories: 186Total Fat: 6.7gSaturated Fat: 5.8gCholesterol: 0mgSodium: 32mgCarbohydrates: 34.3gFiber: 3.1gSugar: 22.5gProtein: 3.2g