🥭 Mango Pomelo Sago
Mango pomelo sago is a chilled Hong Kong dessert soup of blended mango and coconut milk, filled with chewy sago pearls, diced mango and bursting pomelo segments. It is sweet, fruity and lightly creamy, with a pleasant contrast between the soft pearls and the juicy citrus. It is served cold in a bowl or glass.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 60 g small sago pearls
- 2 ripe mangoes (about 500 g flesh)
- 200 ml coconut milk
- 100 g pomelo segments, separated into small pieces
- 2 tbsp sugar
- 200 ml cold water
Method
- Boil the sago in plenty of water for 10 minutes, cover and leave for 10 minutes until clear; rinse under cold water.
- Dice a third of the mango and set aside.
- Blend the remaining mango with the coconut milk, water and sugar until smooth.
- Stir in the sago and chill for at least 1 hour.
- Serve topped with the diced mango and pomelo.
How to make it lighter
- Use light coconut milk or replace half of it with water.
- Skip the sugar when the mangoes are very sweet.
- Add more pomelo and less sago for a fresher, lighter bowl.
History
Mango pomelo sago is usually credited to a Hong Kong restaurant in the 1980s, where it was created as a dessert for a menu and quickly spread to dessert shops across the city. It is now a classic of Hong Kong dessert houses and Cantonese restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →