楊枝甘露Mango Pomelo Sago

Prep 15 min·Cook 20 min·Rest 1 h

1. 1You're here
   Step 1.

   Bring the water to a rolling boil, sprinkle in the sago and simmer, stirring often, until only a tiny white dot remains in each pearl.

   1 l Water (for cooking the sago)50 g Small sago pearls

   10 minBoil / blanch

   Mum's tip媽媽小貼士

   The water must be boiling before the sago goes in, or it turns to glue.
2. 2
   Step 2.

   Turn off the heat, cover and leave until the pearls are completely clear.

   50 g Small sago pearls

   10 min
3. 3
   Step 3.

   Tip into a sieve and rinse under cold water until the pearls separate and are no longer sticky. Drain.

   50 g Small sago pearls

4. 4
   Step 4.

   Peel the pomelo, remove the membranes and break the flesh into small sacs.

   150 g Pomelo (or pink grapefruit) flesh

5. 5
   Step 5.

   Peel the mangoes. Cut the flesh of one into 1 cm cubes and set aside for the topping.

   900 g Ripe mangoes

6. 6
   Step 6.

   Blend the rest of the mango flesh with the coconut milk, evaporated milk and sugar until completely smooth.

   900 g Ripe mangoes150 ml Coconut milk150 ml Evaporated milk30 g Caster sugar

   Blend / purée
7. 7
   Step 7.

   Stir the sago into the mango cream and chill well.

   50 g Small sago pearls900 g Ripe mangoes

   1 h
8. 8
   Step 8.

   Ladle into bowls and top with the mango cubes and pomelo sacs just before serving.

   900 g Ripe mangoes150 g Pomelo (or pink grapefruit) flesh

   Assemble / plate