Table of Contents
Mango Pomelo Sago is a traditional Chinese dessert that can be enjoyed at any time of year. This sweet and tart treat features layers of mango puree and pomelo jelly and is topped with fresh whipped cream. To make this delicious pudding, simply combine boiling milk, mango puree and sago pearls in a pot over low heat. Stir until the mixture is thick and creamy before pouring into individual bowls. Then top each bowl off with cooled pomelo jelly, freshly whipped cream, and a sprinkle of toasted almonds or other nuts for an extra crunchy texture. With its combination of tropical flavors and contrasting textures, Mango Pomelo Sago Pudding is something that everyone can enjoy!
Where Did This Dessert Come From?
Mango Pomelo Sago Pudding is a popular dessert in many Southeast Asian countries, particularly in China. It first became popular during the Qing Dynasty (1644-1912) when it was served as a festive treat at special occasions like weddings and anniversaries. Today, this pudding is enjoyed all year round and can be found in many Chinese restaurants and dessert shops. In addition to being incredibly tasty, this pudding is also believed to have health benefits such as aiding digestion and improving skin complexion.
Mango Pomelo Sago
Ingredients For This Recipe
- Pomelo pulps: 1 cup
- Ripe mangoes, peeled and sliced: 2 (10 oz./300 g)
- Evaporated milk: 1/3 cup (100 ml)
- Water: 1/3 cup (100 ml)
- Water for boiling: 3 1/2 cups
- Sago pearls: 1/2 cup
- Coconut milk: 1/2 cup (120 ml)
- Sugar: 1/4 cup
- Pinch of salt
- Pandan leaves: 2 knotted
- Mint leaves
- 1 additional mango, peeled and cut into cubes
How To Cook The Sago/Tapioca Pearls
1. Put the sago pearls in a bowl, cover with water and let them soak for about 15 minutes.
2. Drain off any excess water, then transfer to a pot of boiling water and cook until they become translucent and tender, about 10-15 minutes.
3. Strain off any remaining water and set aside.
Make The Mango Puree
1. Peel and slice the two mangoes, then transfer to a food processor or blender.
2. Process until you have a smooth puree, adding some of the evaporated milk if needed.
3. Pour the puree into a pot over low heat, stirring occasionally to prevent it from burning and sticking to the bottom.
4. Add the water, coconut milk, sugar and salt to the pot and continue stirring until everything is fully combined.
5. Remove from heat and set aside.
Assemble The Pudding
1. Take four individual serving cups and pour 2 tablespoons of mango puree into each cup.
2. Top with a tablespoon of sago pearls, followed by a tablespoon of pomelo pulp.
3. Top with another 2 tablespoons of mango puree and then 1/2 tablespoon of pomelo pulp.
4. Place the knotted pandan leaves and mint leaves in each cup and pour enough boiling water to reach 3/4 of the way up the cup.
5. Place in a steamer and steam for about 15 minutes or until cooked through.
6. Garnish with cubed mangoes, freshly whipped cream and toasted almonds before serving.
Enjoy! Mango Pomelo Sago Pudding is a simple yet delicious dessert that can be enjoyed any time of year. Serve warm with a dollop of freshly whipped cream and toasted nuts for an extra crunchy texture and it’s sure to be a hit. Enjoy!
It is also possible to freeze the ingredients before assembling, so you can enjoy this dessert even when mangoes are out of season. So try making this delicious pudding today and taste the unique and refreshing combination of tropical fruit flavors.
Video How To Make Mango Pomelo Sago
Tips For This Recipe
- Be sure to soak the sago pearls for at least 15 minutes before cooking.
- If you don’t have pandan leaves, you can use a teaspoon of pandan extract instead.
- You can also add fresh fruits like pineapple or banana for extra flavor and texture.
- Serve with freshly whipped cream and toasted nuts for an extra crunchy texture.
- You can also freeze the ingredients before assembling, so you can enjoy this dessert even when mangoes are out of season.
- For a vegan version, use coconut cream or almond milk instead of evaporated milk.
- Instead of sugar, you can use honey or maple syrup for a healthier alternative.
- You can also add some freshly squeezed lime juice for extra tanginess.
- If you want to make it even creamier, replace the evaporated milk with coconut cream or full fat yogurt.
- For added color and flavor, sprinkle some toasted sesame seeds on top of the pudding before serving.
- Add extra pandan leaves in the boiling water to enhance the aroma.
- You can also add a pinch of ground cardamom for an exotic flavor.
- Lastly, if you want to make it even more refreshing, try adding some freshly squeezed lemon or lime juice just before serving.
How To Serve And Store
There is no need to wait, as desserts are best served immediately for peak flavour. This is especially true for sago, as the texture and consistency can change after 4 hours of sitting at room temperature. Leftovers can be stored in the refrigerator for up to 2-3 days, but a quick wrap with plastic wrap will help keep it fresher for longer. So go ahead – give yourself a well-deserved treat and serve dessert right away!
More Similar Recipes You May Like:
Conclusion
Mango Pomelo Sago Pudding is a delicious and refreshing dessert, perfect for any occasion! It can be enjoyed as is or topped with freshly whipped cream and toasted nuts for an extra crunchy texture. You can also freeze the ingredients before assembling, so you can enjoy this dessert even when mangoes are out of season. Serve with a dollop of freshly whipped cream, a sprinkle of toasted sesame seeds and a squeeze of lime juice for an extra kick. If you’re looking for something new to try, Liliana Kitchen definitely recommend giving this drink a try!
Ingredients
- Pomelo pulps: 1 cup
- Ripe mangoes, peeled and sliced: 2 (10 oz./300 g)
- Evaporated milk: 1/3 cup (100 ml)
- Water: 1/3 cup (100 ml)
- Water for boiling: 3 1/2 cups
- Sago pearls: 1/2 cup
- Coconut milk: 1/2 cup (120 ml)
- Sugar: 1/4 cup
- Pinch of salt
- Pandan leaves: 2 knotted
- Mint leaves
- 1 additional mango, peeled and cut into cubes
Instructions
1. In a pot, bring water to a boil and add in the sago pearls. Let it cook for about 10 minutes or until the pearls become soft and translucent.
2. Drain the sago pearls and set them aside.
3. In a separate pot, combine evaporated milk, coconut milk, sugar and salt. Heat the mixture until it boils, then reduce the heat and add in the mangoes and pomelo pulps.
4. Simmer for about 10 minutes or until the fruits are softened.
5. Add in the sago pearls and stir until everything is combined well. Taste for sweetness and adjust according to your preference.
6. Put the mixture into individual serving bowls and let it cool for 15 minutes before refrigerating for at least an hour.
7. Top off each bowl with mint leaves, pandan leaves, mango cubes, and freshly whipped cream before serving cold. Enjoy!
Notes
- For a lighter version of this dessert, try using coconut water instead of evaporated milk.
- If you’re looking for extra sweetness, drizzle some honey or agave syrup over the top before serving.
- You can also use other fruits such as lychees or dragonfruit instead of mangoes and pomelos.
- This recipe can easily be made vegan by replacing the dairy ingredients with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to four days.
- For a richer taste, substitute full-fat coconut milk instead of low fat.
- If you’re looking for extra crunchiness, add some toasted nuts or seeds at the end.
