Mango Sago Pomelo Dessert

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Mango Sago Pomelo is one dessert that I fell in love with when I had it years ago, at a Chinese Restaurant, after we moved to Malaysia . I had heard about it and was looking forward to eating it and I must say it surpassed expectations. In fact, I wish there was more of it, the first time I had it. Apparently, Mango Sago Pomelo Dessert was invented by a Chef from Hong Kong in 1984 for his restaurant in Singapore. It has to be served chilled and this is one dessert that all mango lovers should indulge in. This is my version of Mango Sago Pomelo with some water kefir grains as well and I do hope you love it.

I have also made it with Pink Pomelo

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The Recipe For Mango Sago Pomelo Dessert

The Ingredients For Mango Sago Pomelo Dessert

1 large ripe, sweet, mango, skinned and cubed about 1 cup

3 segments of pomelo, remove pith

30 gms sago pearls

1 cup evaporated milk

3 tbsp thick coconut milk, preferably home made

3 tbsp water kefir grains (optional)

1 1/2 cups water

1 pandan leaf, knotted

NB:Water kefir is a probiotic beverage linked to various health benefits.

Method For Mango Sago Pomelo Dessert

Boil water with the knotted pandan leaf . Add sago when it begins to boil. Watch it carefully as sago cooks very fast. When the sago begins to boil, lower flame to medium and wait a minute or two until the pearls become transparent. Remove from flame, cool the pan in water for 10 minutes and discard the pandan leaf. Add the evaporated milk to the sago and gently mix together.

Divide between 3 glasses and leave to thicken. Add mango cubes over the sago. Top with pomelo, kefir grains and 1 tbsp coconut milk for each glass. Refrigerate and gently mix before eating.

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