Mango Pomelo Sago Pudding 楊枝甘露

A sweet and refreshing dessert made with mangoes and sago pearls.

Course Dessert

Cuisine Asian, Chinese

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 223kcal

½ C small tapioca pearls
3 C water
2 tablespoon granulated sugar + additional to taste
½ can (200ml) coconut milk, divided canned
2 large fresh mangoes peeled and diced into small chunks, reserve some for garnish
1 C whole milk or evaporated milk
1 C ice
a few pomelo segments

In a small saucepan, add 3 C of water and the small tapioca pearls. Bring to a boil over high heat, and then turn off the heat.
Cover with a lid and let it sit for 10-15 minutes, until pearls are transparent (or almost transparent), stirring intermittently.
Once the tapioca pearls are translucent, drain the tapioca pearls in a colander and rinse under cold running water.
Drain and transfer the tapioca pearls to a bowl and stir in 2 tablespoon of sugar along with 100ml of coconut milk.
Add about ¾ of the diced mangoes to a blender, along with remaining 100ml coconut milk, milk, ice and blend until smooth. Taste to see if it's sweet enough to your liking. If not, add sugar to taste and blend again.
Add the pureed mango coconut milk mixture into your serving vessel.
Layer with the cooked tapioca pearls, diced mango, pomelo segments, and top with additional coconut milk if you wish. Repeat with the remaining.
Serve chilled.