I was introduced to this dessert by my bother-in-law who brought us to this dessert stall. If you are a fan of mangos, you will like this. I got this recipe from Zu's Kitchen. The original recipe called for 1tbsp of cornflour mix with some water to thicken the dessert but I thought this was unnecessary as the sago pearls would thicken the dessert eventually.
Mango Sago with Pomelo 杨汁甘露
600gm mango (abt 2 honey mangoes)
400ml mango juice (Peelfresh or any other similar brands)
125ml evaporated milk
80g sago pearls (original uses 300gm pomelo, split into small pieces)
2~3 tbsp sugar
- Boil 250ml water and sugar till sugar dissolves.
- Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
- Take syrup and cornflour mixture off the heat and leave it to cool.
- Cut the sides of the mango and cube them.
- Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside. Seive the mango puree to remove any fibre to get a smooth dessert.
- Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.
- Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.
- Chill before serving.
Techniques for cooking the sago
- Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
- Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
- Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
- Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
- Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.