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.
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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 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.
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:
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. But, some have pink flesh.
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.
In general, pomelo tastes like sweet grapefruits.
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.
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.
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:
1. Wash, peel and dice 2 medium large ripened mangoes. (Save half of the mango for topping later.)
2. Put the diced 1.5 mangoes from step 1 into the blender.
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.
4. Next, pour ½ cup of evaporated milk and ½ cup of coconut milk into a pot.
5. 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.)
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.
7. Meanwhile, pour 4 cups of water into the pot. Turn on the fire to medium.
8. 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.
9. Wash and peel a pomelo. This time the pomelo that I got has pink flesh. Usually pomelo has light yellow flesh.
10. Put the pomelo flesh 4 pieces (5 oz) into a container for topping later.
11. After that, use a strainer to drain the sago.
12. Put the cooked sago from step 9 into a bowl of cold water. Then, drain the water again.
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.
14. Topping 2 tablespoons of diced mango from step 1 and 1 tablespoon of pomelo flesh from step 10.
Enjoy this simple yet delicious and refreshing mango pomelo sago dessert recipe! Also, check out these papaya milk, taro ice cream, Asian shaved ice, mango popsicles, red bean ice drink and taro boba recipes.
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Mango Pomelo Sago
Video
Ingredients
- 2 Mangoes (Medium large sized)
- 1 cup Water
- ½ cup Evaporated milk
- ½ cup Coconut milk
- ¾ cup Sugar
- 1 Pomelo (Medium sized, only need 5 oz pomelo flesh)
Cooking Sago:
- ½ cup Sago (Small tapioca balls)
- 4 cups Water
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.)
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