Mango Sago Pomelo 杨枝甘露

So the Mid Autumn Festival is over and I got some pomelo left in the house so I decided to make some mango sago pomelo.  I love this dessert. Definitely a must try if you haven't.

For this dessert, you will need a blender or you need to come up with ways to blend the mango into juice.

Here's the list of ingredients (Noob cook's version)

- 400ml mango juice (Marigold PeelFresh)
 - 150ml evaporated milk
- 2 large ripe honey mangoes, cubed
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g sago pearls
- Pomelo (Ipoh Tambun variety), peeled and sacs separated, about 50g or more


Directions
1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.

2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.

3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.

4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.



As usual I have my own freestyle version with ingredients I find my kitchen/ substitute I can't find.

- 600ml mango juice (Marigold PeelFresh)
 - 150ml evaporated milk
- 4 small mangoes, cubed
- 2 rock sugar dissolved in some water
- ~ 800g sago pearls (eye measure)
- Pomelo (random sweet and sour pomelo), peeled and sacs separated, 3/4 small bowl
I'm short of mango so I used more mango juice.

Step 1: Cook the sago.

Soak the sago in tap water for a while. Boil the water. When bubbling, then it off and pour in the sago (drained) and cover it with a lid. Stir occasionally to prevent sago from sticking to the bottom of the pot.(You can do this while cutting mangoes in step 2)

*If your sago is still white in the middle, turn on the low heat to cooked it more. Sago is done if it turns translucent.

Drained the excess water and starch.

Step 2: Cut the mango.
Basically, slice the top and bottom so you get three sections, top, seed and bottom. I tried the cheater method to cut the mango (as shown above) but it turned out pretty messy so I decided I'll just peel the skin of the mango and diced the fruit.

Step 3: Separate the mangoes. The bad looking ones go into the blender and the nice ones are used are mango bits in the dessert for texture.

Step 4: Add in the ugly mangoes, evaporated milk, dissolved rock sugar water and mango juice in the blender. Blend i

Step 5: Peel some pomelo!

Step 6: Dump everything into a bowl and chill it with a lid on in the fridge for several hours.

This is so rich and creamy. Sipping on the mango sago, munching on the pulpy pomelo and soft mango. Pretty sinful with all the sugar.

It is surprisingly as good as those I eat in the dessert shops so I guess this is really a simple dish and nothing can go wrong. Just make sure you choose the good mangoes and pomelo and you are good to go.


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