Mango Pomelo Sago Dessert

Name: Mango Pomelo Sago Dessert
Total time: 1800 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 3 1/2 cups mango (about 500 grams); 1 1/3 cups pomelo or grapefruit (about 200 grams); 1/2 cup tapioca pearls (about 100 grams); 4 1/4 cups water (about 1000 milliliters); 1 2/3 cups coconut milk (about 400 milliliters); 3/4 cup milk (about 200 milliliters); 1/3 cup granulated sugar (about 75 grams); 2/3 cup water (about 150 milliliters); as needed Candied coconut jelly,

凱茜媽咪の廚房 @Kathy_kitchen

Sweet, delicious mango and pomelo in a coconut milk sago base—refreshing and silky smooth. This tasty, cooling dessert is perfect after a meal to beat the summer heat.

凱茜媽咪の廚房 @Kathy_kitchen

Sweet, delicious mango and pomelo in a coconut milk sago base—refreshing and silky smooth. This tasty, cooling dessert is perfect after a meal to beat the summer heat.

Saved

Ingredients

30 minutes

Serves 6 servings

3 1/2 cupsmango (about 500 grams)
1 1/3 cupspomelo or grapefruit (about 200 grams)
1/2 cuptapioca pearls (about 100 grams)
4 1/4 cupswater (about 1000 milliliters)
1 2/3 cupscoconut milk (about 400 milliliters)
3/4 cupmilk (about 200 milliliters)
1/3 cupgranulated sugar (about 75 grams)
2/3 cupwater (about 150 milliliters)
as neededCandied coconut jelly,

Saved

Steps

30 minutes

1

Prepare all the ingredients.
2

In a pot, add 4 1/4 cups water (1000 ml) and bring to a boil. Add the tapioca pearls and cook over medium-low heat for about 10 minutes. Turn off the heat, cover, and let the residual heat finish cooking the pearls until the centers are translucent.
3

Once the tapioca pearls are fully cooked and transparent, drain and rinse under cold water. Add some ice to cool them down, then set aside.
4

Pour the milk and coconut milk into a pot and mix well. Heat over medium-low, stirring until it just starts to simmer. Turn off the heat and let cool. (Coconut milk spoils easily, so refrigerate after boiling if not using right away.)
5

Combine the sugar and 2/3 cup water (150 ml) in a pot. Heat over medium until boiling and the sugar is fully dissolved. Remove from heat and let cool.
6

Peel and dice the mango.
7

Wash the pomelo or grapefruit, peel, and separate the flesh. Gently break apart the segments.
8

If you like coconut jelly, prepare extra candied coconut jelly.
9

Divide all the prepared ingredients into clean containers.
10

Prepare shaved ice (optional—skip this step if you prefer without).
11

Layer the mango, pomelo, coconut jelly, and tapioca pearls over the shaved ice (or directly in bowls).
12

Pour in the cooled coconut milk and milk mixture, then add the cooled sugar syrup. Mix well.
13

Stir everything together. You can also add lemon juice or honey to adjust the sweetness and tartness to your liking.
14

Chill in the refrigerator for 2 hours before serving.
15

Enjoy this delicious and beautiful mango pomelo sago dessert.
16

You can use small cups or containers to portion the ingredients, drizzle with coconut milk and syrup, and share at parties or gatherings.
17

Tips:
* Adjust the amount of mango and pomelo to your taste.
* You can substitute white pomelo or pomelo grapefruit for the pomelo.
* For a different texture, blend some mango into a puree and mix it with the coconut milk and syrup.
* Adjust the sweetness based on your preference and the sweetness of the mangoes.
* Always rinse tapioca pearls with cold water after cooking for the best chewy texture.