Oh my goodness, you guys! I've been on this crazy Asian dessert kick lately, and I just HAD to share this mango pomelo sago recipe with you. The first time I tried this dessert was at a little Hong Kong-style café with my daughter Emily, and we were both completely hooked!
It's this amazing blend of sweet mangoes, tangy pomelo, and those fun little tapioca pearls swimming in the creamiest coconut milk. Honestly, it's like summer in a bowl!
If you love refreshing fruit desserts like I do, this is going to become your new favorite. I've been making it non-stop since the weather warmed up, and even my neighbor asked for the recipe after trying it at our backyard BBQ last weekend!
You might also enjoy my Healthy Chocolate Chip Banana Bread for another sweet treat that won't leave you feeling guilty!
Why You Will Love This Recipe with Mango Pomelo Sago
- Super refreshing on hot summer days - seriously, it's like the perfect cool-down treat!
- The combination of sweet, tangy, and creamy flavors is absolutely amazing
- Those little sago pearls give the most satisfying chewy texture
- It's actually pretty easy to make once you get the hang of cooking sago
- Makes an impressive dessert that looks like it came from a fancy restaurant
- Can be made ahead of time - perfect for entertaining!
Ingredients You Need for This Tropical Sago Dessert
- 1 cup pomelo pulps (carefully separated into bite-sized pieces)
- 2 ripe mangoes, peeled and sliced (for the puree)
- ⅓ cup evaporated milk
- ⅓ cup water
- 3 ½ cups water, for boiling
- ½ cup sago pearls (small tapioca pearls)
- ½ cup coconut milk
- ¼ cup sugar, or more to taste
- 1 pinch salt
- 2 knotted pandan leaves (find these at Asian markets - they add amazing flavor!)
- 1 additional mango, peeled and cut into cubes (for topping)
- Mint leaves, for decorating
Instructions for Making Mango Pomelo Sago
- Start by peeling your pomelo. Have you ever worked with pomelo before? They're like giant grapefruits with super thick skin! Carefully separate the pulp into bite-sized pieces, removing all the bitter membrane. Set aside in a bowl.
- For the mango puree base, blend the 2 sliced mangoes with evaporated milk and water until super smooth. I use my blender on high speed for about 30 seconds to get it really creamy. The color should be a gorgeous bright yellow!
- Now for the sago pearls - these little guys need special attention! In a small pot, bring 3 ½ cups water to a boil. Add the sago pearls and lower the heat to a gentle simmer. Cook for about 10 minutes, stirring occasionally so they don't stick together.
- Here's a trick I learned: turn off the heat completely, cover the pot with its lid, and let the pearls sit undisturbed for 15 minutes. During this time, they'll continue cooking gently and turn beautifully translucent with maybe a tiny white dot in the center.
- Drain the cooked sago using a fine-mesh strainer and rinse with cold water to stop the cooking process and remove any excess starch. This keeps them from sticking together in one big blob!
- In a separate small pot over low heat, combine the coconut milk, sugar, salt, and knotted pandan leaves. Gently warm this mixture until the sugar completely dissolves - don't let it boil! Remove from heat and fish out the pandan leaves.
- Now for the fun part - combining everything! In a large bowl, mix together the mango puree, cooked sago pearls, and the sweetened coconut milk mixture. Stir well until everything is evenly combined.
- Chill this mixture in the refrigerator for at least 2 hours. I know it's tempting to dig in right away (believe me, I've been there!), but the flavors really develop and meld together when it's nice and cold.
- When you're ready to serve, spoon the chilled mango pomelo sago mixture into individual serving bowls. Top each bowl with some pomelo pulp, fresh mango cubes, and a pretty mint leaf for that restaurant-quality presentation!
Storage & Reheating
- This dessert will keep in the refrigerator for up to 2 days in an airtight container.
- The sago pearls may absorb more liquid as it sits, so you might need to add a little extra coconut milk when serving leftovers.
- Give it a good stir before serving again as the ingredients might separate a bit.
- Don't freeze this dessert - the texture of the sago pearls and fruit will be compromised.
Notes and Tips for Making Mango Pomelo Sago
Ingredient Substitutions and Cooking Tips
Coconut Milk Alternatives: You can use coconut cream instead of coconut milk for a richer, creamier texture. If using coconut cream, consider thinning it with a little water or milk if it feels too heavy for the dessert.
Evaporated Milk Substitution: The recipe works well using only coconut milk instead of evaporated milk. While there may be a slight taste difference, this is a good option for those who prefer a stronger coconut flavor or need a dairy-free version.
Cooking Sago Pearls: Different brands of sago or tapioca pearls may have varying cooking instructions. Feel free to follow the specific instructions on your packaging, especially if they're a particular brand or type that requires different preparation times.
Pomelo Options: While pomelo adds a wonderful tangy contrast to the sweet mango, the dessert can still be delicious without it if you can't find pomelo. However, the recipe is definitely enhanced by the distinct citrus notes that pomelo provides.
Medication-Safe Alternatives: For those who need to avoid pomelo and grapefruit due to medication interactions, you can either skip the citrus component entirely or substitute with mandarin orange segments for a similar refreshing citrus element without the medication interactions.
Tips for Perfect Mango Pomelo Sago
- Mango selection is crucial! You want really ripe, sweet mangoes for the best flavor. I usually go for Ataulfo (also called Champagne) mangoes when they're in season because they're so sweet and have less fiber.
- If pomelo isn't available (they can be seasonal), you can substitute with grapefruit. Just be aware that grapefruit is more bitter, so you might want to soak the segments in a little sugar water for 10 minutes before using.
- The tiny sago pearls cook faster than the larger tapioca pearls used for bubble tea. If you can only find the larger ones, you'll need to increase the cooking time.
- Want to make this dairy-free? Just replace the evaporated milk with more coconut milk!
- Having trouble finding pandan leaves? You can substitute with a drop of pandan extract or simply leave it out - the dessert will still be delicious!
- How do you know when the sago is perfectly cooked? The pearls should be translucent with perhaps just a tiny white dot in the center. If they're still very white in the middle, they need more cooking time.
- Don't skip the chilling time! This mango pomelo sago dessert is SO much better when properly cold, plus the time allows all those amazing flavors to mingle together.
Frequently Asked Questions About Mango Pomelo Sago
Mango pomelo sago has a refreshing, sweet taste with a perfect balance of creamy mango, tangy pomelo, and chewy sago pearls. The coconut milk adds richness while the pandan leaves provide a subtle aromatic flavor.
Mango pomelo sago originated in Hong Kong in the 1980s as a popular dessert at high-end Chinese restaurants. It has since become a beloved treat throughout Southeast Asia and beyond.
While mango pomelo sago contains nutritious fruits like mango (rich in vitamins A and C) and pomelo (high in fiber), it also contains sugar and coconut milk. Enjoy it as an occasional treat rather than an everyday dessert.
Sago pearls typically take about 10 minutes of simmering, followed by 15 minutes of resting with the heat off (covered) to become fully translucent. Proper cooking ensures the perfect chewy texture.
Yes, mango pomelo sago is naturally gluten-free as it contains no wheat products. All ingredients—mangoes, pomelo, sago pearls (made from palm starch), coconut milk, and evaporated milk—are gluten-free.
Recipes You May Like
- Healthy Buffalo Chicken Wraps - Another refreshing meal perfect for hot weather!
- Small Batch Chocolate Chip Cookies - When you need a sweet treat but don't want dozens of cookies tempting you.
- Protein Cookie Dough Recipe - A healthier way to satisfy your sweet cravings.
Conclusion
This mango pomelo sago dessert has seriously become one of my favorite summer treats! There's something so satisfying about the combination of sweet, juicy mangoes, tangy pomelo, and those fun little chewy sago pearls all swimming in creamy coconut milk.
Plus, it looks so pretty and impressive when you serve it - your friends will think you ordered it from a fancy restaurant!
I hope you give this recipe a try when mangoes are at their peak sweetness. It's the perfect cool-down dessert for those hot summer days, and it always brings a smile to everyone's face.
If you make it, I'd love to hear how it turned out - maybe you'll become as obsessed with this mango pomelo sago as I am!
Happy cooking (and eating)!
Mango Pomelo Sago Dessert
Equipment
- Blender
- Fine-mesh strainer
- Small pot
Ingredients
Main Ingredients
- 1 cup pomelo pulps carefully separated
- 2 ripe mangoes peeled and sliced, for puree
- ⅓ cup evaporated milk
- ⅓ cup water for the puree
- 3 ½ cups water for boiling
- ½ cup sago pearls small tapioca pearls
- ½ cup coconut milk
- ¼ cup sugar or more to taste
- 1 pinch salt
- 2 pandan leaves knotted (optional)
For Garnish
- 1 mango peeled and cut into cubes
- mint leaves for decorating
Instructions
- Peel the pomelo and carefully separate the pulps. Set aside.
- Blend the mangoes, evaporated milk, and water until you achieve a smooth mango puree.
- In a small pot, bring water to a boil. Add the sago pearls and simmer on low heat for 10 minutes. Turn off the heat and cover the pot with its lid. Let it sit for 15 minutes; the sago pearls should turn translucent.
- Drain the pearls using a strainer and rinse with cold water to remove any excess starch.
- In a small pot over low heat, simmer the coconut milk, sugar, salt, and pandan leaves until the sugar dissolves. Discard the pandan leaves.
- To make Mango Pomelo Sago, combine the mango puree, sago, and coconut milk in a bowl. Stir well to mix. Chill in the refrigerator for at least 2 hours.
- To serve, transfer the mango dessert to individual bowls. Top with mango cubes, pomelo pulps, and mint leaves.
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