Oh My Food Recipes

  • Homepage
  • Shop
  • About me
  • Recipes
  • Recipes by Category
  • Subscribe Now
  • Contact Me
  • Disclosure
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Homepage
  • Shop
  • About me
  • Recipes
  • Recipes by Category
  • Subscribe Now
  • Contact Me
  • Disclosure
  • Privacy Policy
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—
    Home ยป Desserts ยป Mango Pomelo Sago

    Mango Pomelo Sago

    Modified: Jun 8, 2023 Published: Sep 29, 2022 by Tracy O. This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

    Jump to Recipe Jump to Video Print Recipe

    Mango pomelo sago (楊枝甘露) is a classic Cantonese dessert like sweet red bean soup, taro sago, mung bean soup, black sesame soup, tofu pudding and almond jello. This mango pomelo sago dessert recipe is easy, delicious and refreshing because of its sweetness from the mangoes, sourness from the citric pomelo and creamy flavor from the coconut milk. Let's learn how to make mango pomelo sago for your dessert or treat!

    Love dessert? Check out these chocolate strawberries, hot chocolate balls, white rabbit candy ice cream, grass jelly and mango sticky rice recipes.

    Mango pomelo sago dessert with a blue towel at the background

    What is mango pomelo sago (楊枝甘露)?

    Mango pomelo sago (楊枝甘露) is a classic and popular Hong Kong dessert. A typical mango pomelo sago dessert is made of mango, pomelo, sago, coconut milk and evaporated milk. It often serves at room temperature or chill. 

    Many Chinese restaurants and dessert stores in Hong Kong, Singapore, Malaysia, Taiwan and southern China sell this dessert just like sweet red bean soup, taro sago, mung bean soup, black sesame soup, tofu pudding and almond jello.

    Also, mango pomelo sago (楊枝甘露) in Chinese literally translates as willow branch sweet dew which means dropping dew from a willow branch. The concept of the name is to make people feel refreshed after tasting it.

    What is the taste like for mango pomelo sago dessert?

    It’s sweet, full of mango flavor and hints of creamy coconut flavor. Also, the texture is a little bit chewy because of the small tapioca balls, sago. Besides, the citric flavor from the pomelo. This is a very refreshing dessert recipe especially during the hot summer.

    What is pomelo pulps? 

    Pomelo is the largest citrus fruit from the family of the grapefruit. The skin color usually is green to yellow and the skin is thick.  Also, it is a natural, non-hybrid, citrus fruit and native to Southeast Asia. Most pomelo in Asia have light yellow flesh or pulps. But, some have pink flesh pulps. 

    pomelo

    Besides, pomelo is usually consumed for festive occasions like the Mid- Autumn festival. People like to eat it as a fruit or make this mango pomelo dessert.

    What are sago pearls? 

    Sago pearls are also called tapioca pearls. They are small, round like a tiny ball or pearls that is made from starch extracted from sago palm (Metroxylon sagu). Typically, sago is white or off-white in color. When you cook them, they have a chewy and translucent texture. 

    uncooked sago pearls or tapioca pearls in the container

    In Asian cuisines, sago pearls are commonly used in desserts and beverages, such as puddings and bubble tea. Most of the time sago pearls are cooked in water until they become soft and transparent. Then, add into drinks or dessert soup like taro sago, black glutinous rice dessert soup. They have a mild flavor and can absorb the flavors of the ingredients you add into it.

    What are the ingredients for the mango pomelo sago recipe?

    In this mango pomelo sago dessert recipe, the ingredients are mangoes, pomelo, sago, coconut milk, evaporated milk, water and sugar.

    mango pomelo sago ingredients top view

    Cooking tips for how to make mango pomelo sago dessert:

    • Dice 2 ripened mangoes. Save ½ of the mango for topping at the end.
    • Put 1.5 diced mangoes into the blender, add water and blend until it's smooth. 
    • In a pot, put evaporated milk, coconut milk and sugar. Turn on a small fire, heat up until the sugar dissolves. Don’t need the liquid boiling, just let the sugar melt and dissolve, turn off the fire. Then, let the milk mixture cool off before pouring into the mango puree.
    • Meanwhile, boil water in the pot and water is boiling, add the sago and let it boil for 10 minutes. Cover the lid and turn off the fire for 5-8 minutes. 
    • Drain the sago and put it into a bowl of cold water and drain it. 
    • Peel the pomelo and take out the flesh. 
    • Mix the mango purée, milk mixture, cooked sago in a big mixing bowl and mix it well.
    • Scoop a cup of the mixture into the bowl, put the diced mango, pomelo flesh on the top and ready to serve. 
    • You can refrigerate them and serve them cold. (I recommend only refrigerating the mango purée and milk mixture because if you mix with the cooked sago. The sago will absorb the liquid and swell up. Therefore, if you want to refrigerate it, just don’t add or cook the sago until you are ready to serve it. And, topped with the diced mango and pomelo flesh.) 

    FAQs:

    What does pomelo taste like?


    In general, pomelo tastes like sweet grapefruits.

    What kind of mango do you use? 

    I usually use tommy atkins, haden or ataulfo mangoes because it is the most common one around my area. You can use any kind of fresh ripe mangoes. However, the best is to use the Philippine mangoes because it has a great mango fragrance and is sweet.two mangoes

    Can I refrigerate the leftovers?


    Yes, sure you can refrigerate it because this dessert can serve cold. However, I recommend only refrigerating the mango purée and milk mixture because when you mix it with the cooked sago, the sago will absorb the liquid and swell up.

    Therefore, if you want to refrigerate it, just don’t add the sago in or cook it the same day you are ready to serve it. And, topped with the diced mango and pomelo flesh.)

    Instructions for how to make mango pomelo sago dessert:

    diced mango in a bowl top view

    Preparation:

    1. Wash, peel and dice 2 medium large ripened mangoes. (Save half of the mango for topping later.)

    diced mango in the blender top view

    2. Put the diced 1.5 mangoes from step 1 into the blender.

    blended mango in the blender top view

    3. Pour 1 cup of water into the blend and blend it with the diced mangoes until it's smooth. Then, pour the mango puree into a big container.

    evaporated milk and coconut milk in the pot top view

    Cooking:

    4. Next, pour ยฝ cup of evaporated milk and ยฝ cup of coconut milk into a pot.

    sugar milk in the pot top view

    5. Add ยพ cup of sugar into the pot and turn on the fire to medium small. Keep stirring it until the sugar dissolves and melts. Then, turn off the fire, it doesn't need to be boiled. (Add more or less sugar depending on the sweetness of the mangoes.)

    mango puree and milk in the bowl top view

    6. Pour the milk mixture from step 5 into the mango puree from step 3. (Remember to let the milk mixture cool off before pouring into the mango puree.) Then, stir and mix it well.

    water in the pot over stove top view

    7. Meanwhile, pour 4 cups of water into the pot. Turn on the fire to medium.

    boiling sago in the pot top view

    8. When the water is boiling, pour ยฝ cup of sago into the boiling water. Turn the fire to medium small. Let it boil for 10 minutes. Cover the lid and turn off the fire and wait for 5-8 minutes.

    cut open pomelo with pink flesh

    9. Wash and peel a pomelo. This time the pomelo that I got has pink flesh. Usually pomelo has light yellow flesh.

    pink pomelo flesh in the glass container top view

    10. Put the pomelo flesh 4 pieces (5 oz) into a container for topping later.

    drain the cooked sago

    11. After that, use a strainer to drain the sago.

    cooked sago in the bowl top view

    12. Put the cooked sago from step 9 into a bowl of cold water. Then, drain the water again.

    mango sago mixture in the bowl for mango sago pomelo dessert

    13. The following step, put the cooked sago into the mango mixture from step 6. Stir and mix it well. Then, scoop 1 cup or some of the mango sago mixture into a bowl.

    mango pomelo sago dessert in the white bowl

    14. Topping 2 tablespoons of diced mango from step 1 and 1 tablespoon of pomelo flesh from step 10.

    mango pomelo sago dessert in the bowl top view with the blue towel

    Enjoy this simple yet delicious and refreshing mango pomelo sago dessert recipe! Also, check out these honeydew popsicle, papaya milk, taro ice cream, Asian shaved ice, mango popsicles, red bean ice drink, white rabbit candy ice cream and taro boba recipes.

    You May Also Like These Recipes:

    • WONTON SOUP
    • SPICY LEMON GARLIC SHRIMP
    • KUNG PAO CHICKEN
    • HONG KONG STYLE LO MEIN

    Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.

    mango pomelo sago dessert in the bowl with a striped gray white towel

    Mango Pomelo Sago

    Mango pomelo sago (楊枝甘露) is a classic Cantonese dessert like sweet red bean soup, taro sago, mung bean soup, black sesame soup, tofu pudding and almond jello. This mango pomelo sago dessert recipe is easy, delicious and refreshing because of its sweetness from the mangoes, sourness from the citric pomelo and creamy flavor from the coconut milk.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Asian, Chinese
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 340kcal
    Author: Tracy O.

    Equipment

    • 1 Pot
    • 1 Blender

    Video

    Ingredients

    • 2 Mangoes (Medium large sized)
    • 1 cup Water
    • ยฝ cup Evaporated milk
    • ยฝ cup Coconut milk
    • ยพ cup Sugar
    • 1 Pomelo (Medium sized, only need 5 oz pomelo flesh)

    Cooking Sago:

    • ยฝ cup Sago (Small tapioca balls)
    • 4 cups Water
    US Customary - Metric

    Instructions

    • Wash, peel and dice 2 medium large ripened mangoes. (Save half of the mango for topping later.)
    • Put the diced 1.5 mangoes from step 1 into the blender.
    • Pour 1 cup of water into the blend and blend it with the diced mangoes until it's smooth. Then, pour the mango puree into a big container.
    • Next, pour ½ cup of evaporated milk and ½ cup of coconut milk into a pot.
    • Add ¾ cup of sugar into the pot and turn on the fire to medium small. Keep stirring it until the sugar dissolves and melts. Then, turn off the fire, it doesn't need to be boiled. (Add more or less sugar depending on the sweetness of the mangoes.)
    • Pour the milk mixture from step 5 into the mango puree from step 3. (Remember to let the milk mixture cool off before pouring into the mango puree.) Then, stir and mix it well.
    • Meanwhile, pour 4 cups of water into the pot. Turn on the fire to medium.
    • When the water is boiling, pour ½ cup of sago into the boiling water. Turn the fire to medium small. Let it boil for 10 minutes. Cover the lid and turn off the fire and wait for 5-8 minutes.
    • Wash and peel a pomelo. This time the pomelo that I got has pink flesh. Usually pomelo has light yellow flesh.
    • Put the pomelo flesh 4 pieces (5 oz) into a container for topping later.
    • After that, use a strainer to drain the sago.
    • Put the cooked sago from step 9 into a bowl of cold water. Then, drain the water again.
    • The following step, put the cooked sago into the mango mixture from step 6. Stir and mix it well. Then, scoop 1 cup or some of the mango sago mixture into a bowl.
    • Topping 2 tablespoons of diced mango from step 1 and 1 tablespoon of pomelo flesh from step 10.

    Notes

    Cooking tips for how to make mango pomelo sago dessert:

    • Dice 2 ripened mangoes. Save ½ of the mango for topping at the end.
    • Put 1.5 diced mangoes into the blender, add water and blend until it's smooth. 
    • In a pot, put evaporated milk, coconut milk and sugar. Turn on a small fire, heat up until the sugar dissolves. Don’t need the liquid boiling, just let the sugar melt and dissolve, turn off the fire. Then, let the milk mixture cool off before pouring into the mango puree.
    • Meanwhile, boil water in the pot and water is boiling, add the sago and let it boil for 10 minutes. Cover the lid and turn off the fire for 5-8 minutes. 
    • Drain the sago and put it into a bowl of cold water and drain it. 
    • Peel the pomelo and take out the flesh. 
    • Mix the mango purée, milk mixture, cooked sago in a big mixing bowl and mix it well.
    • Scoop a cup of the mixture into the bowl, put the diced mango, pomelo flesh on the top and ready to serve. 
    • You can refrigerate them and serve them cold. (I recommend only refrigerating the mango purée and milk mixture because if you mix with the cooked sago. The sago will absorb the liquid and swell up. Therefore, if you want to refrigerate it, just don’t add or cook the sago until you are ready to serve it. And, topped with the diced mango and pomelo flesh.) 

    Nutrition

    Calories: 340kcal | Carbohydrates: 69g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 530mg | Fiber: 3g | Sugar: 44g | Vitamin A: 967IU | Vitamin C: 106mg | Calcium: 92mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

    More Dessert Recipes

    • Coconut mango sticky rice dessert on a white plate
      Mango Sticky Rice
    • sesame balls with custard filling cut open
      Sesame Balls
    • snow skin mooncake with custard filling cut open half
      Snow Skin Mooncake
    • Cookie Monster ice cream in the waffle bowl
      Cookie Monster Ice Cream
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Tracy O.
    About Me

    Welcome to Oh My Food Recipes! Discover delightful meal inspiration in the world of specialty Asian cuisines. Our tried-and-true recipes come with step-by-step photo and video tutorials, making your cooking journey enjoyable and rewarding...ย Read more!

    Seasonal

    • fresh strawberry pie glaze with jello with checked towel
      Fresh Strawberry Pie
    • stir fry garlic yu choy sum on the white long plate
      Yu Choy Recipe
    • Chinese sticky rice dumpling zongzi
      Zongzi
    • drizzling syrup on top of the kansui zong or sweet zongzi or alkaline rice dumpling
      Sweet Zongzi
    • strawberry and white chocolate chip muffin open up
      Strawberry and White Chocolate Muffins
    • Hawaiian shave ice in the bowl
      Hawaiian Shave Ice

    MY FAVORITES

    • braised beef radish ho fun noodle soup in the bowl with sliver chopsticks
      Braised Beef Ho Fun Noodle Soup
    • beef pho noodle soup in the bowl with a spoon
      Pho Beef Noodle Soup
    • Chinese pan fried dumplings one bit open
      Chinese Pan Fried Dumplings
    • Chinese black sesame soup dessert on a spoon dripping into the bowl horizontal
      Black Sesame Soup
    • japchae Korean glass noodle on a black plate close up
      Japchae Korean Glass Noodles
    • pineapple buns close up front
      Pineapple Bun
    • Japanese tonkatsu deep fried pork cutlets
      Japanese Tonkatsu
    • Teriyaki sauce pouring from a glass bottle into a small container
      Homemade Teriyaki Sauce

    Footer

    โ†‘ back to top

    About

    • Disclosure & Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright ยฉ 2025 Oh My Food Recipes

    AMAZON ASSOCIATES DISCLOSURE

    Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.