Mango Pomelo Sago
HB-2349 · Hand-built original · Hong Kong
Most importantly, this is such a beautiful drink for making a perfect Instagram post. Although the presentation doesn't matter, indulging a touch of elegance in your life is quitenice. Sago, also known as tapioca pearls, is similar to the bubbles
Hong Kong1 hr 30 minThis recipe is enough to make three servingsVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: ½ cups evaporated milk
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1½ cups evaporated milk (1 can), well chilled
- 2¾ oz small tapioca (sago) pearls
- 21¼ oz ripe mango flesh (about 3 large mangoes)
- 3 tbsp sugar, to taste
- 1 cup coconut milk, well chilled
- 1 red grapefruit or pomelo, peeled and broken into small sacs
- Mint leaves, to garnish
Method
- Bring a large pot of water to a rolling boil, add the tapioca pearls, and cook for 10 minutes, stirring occasionally. Turn off the heat, cover, and leave for 10 minutes until the pearls are translucent with no white centres.
- Drain the pearls and rinse under cold water to stop them sticking, then drain well.
- Blend about two-thirds of the mango flesh with the sugar, evaporated milk and coconut milk until completely smooth. Adjust the sugar to taste.
- Cut the remaining mango into ½ in cubes.
- Stir the cooked pearls, mango cubes and most of the grapefruit sacs into the mango cream. Chill for at least 1 hour.
- Serve cold in bowls, topped with the remaining grapefruit sacs and mint leaves.
Total: 1 h 30 min
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.