Monday, March 3, 2014

Mango Sago Pomelo

Mango Sago Pomelo has always been one of my favourite desserts. Chilled, this dessert combines 2 of my favourite fruits (though almost every other fruit is my favourite!) and it is a delight to savour one of these bowls especially on a warm humid day. Having been away from home (since I married Mr Chu and moved in with him), I have hardly had the time to cook or bake. 

I took some time off over the weekend to go home and spend some time with my family. My mum then mentioned that my dad got a whole bunch of mangoes and asked me to do something with them! We had a good 10 mangoes or so?

So with that, I decided to do this Mango Sago Pomelo with this recipe I found from The Lazy Chef. It sure is a great recipe to work with. My dad enjoyed the dessert soooooo much that he slurped his portion down and kept saying “好吃!很好吃!"

So here's the recipe that yielded me a whole pot of desert. I suppose it can yield around 10 soup bowl worth of Mango Sago Pomelo.

This recipe will take about an hour to prepare and cook and I'd rather it a difficulty level 3 out of 5. 

Mango Sago Pomelo Recipe

This recipe yields about 10 soup bowl portions

600g mangoes (about 2 mangoes)
100 ml water

400ml mango juice (I used Peel Fresh as they had pure juice w/o nata de coco)
125ml evaporated milk (I used low fat ones)
250ml water
3 tbsp sugar 
1 tbsp corn flour
1 tbsp water
4-6 wedges of pomelo (I like the one with white flesh)
2-3 mangoes

3 cups of water (measuring cups)
80g sago pearls


Boil 3 cups of water in a shallow pot. The wider the better. Add in sago and bring to a boil.

Allow sago to boil. Once it boils, remove from heat and put on the lid. Set aside for 20 minutes.

Bring the sago to boil again. Cover and remove from heat. Set aside for 10 minutes.

Slice 600g worth of mangoes. 

Place mango in blender. Add 100ml of water and blend.

I LOVE fresh mango puree!

To 250ml of water, add sugar and bring to a boil.

I prefer using castor sugar.

Mix 1 tbsp cornflour with 1 tbsp water. Mix well.

Add mixture to sugar solution. Bring heat down to medium. 

Stirring constantly, allow starch solution to dissolve completely in liquid. Set aside to cool.

To the solution, add the evaporated milk.

Add the mango puree and mango juice.

Cube up the 2/3 mangoes. Add to pot.

Once the sago has gone through the 2nd round of "resting", drain from hot water and rinse. Soak in tap/cold water.

Drain completely and add to pot.

Add the sago into the pot. Stir well. 

Shred the pomelo and add it to the dessert. Alternatively, shred the pomelo only when you wish to consume it so that it would not dry up. I prefer my pomelo on top of the dessert rather than being inside the dessert. It's just me. You can do which ever you prefer. Serve dessert chilled.

So there you have it, a simple bowl of Mango Sago Pomelo! I hope that you'll enjoy this recipe as much as I did! (: 

Check out the video tutorial here or as below: 

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