So I was watching this show called Neighborhood Gourmet a few weeks ago, about 2 people who travels all over Hong Kong to taste all kinds of different cuisines. When they did a segment on Hong Kong desserts, I couldn’t help but drool over the delicious varieties that they have. Mango sago was featured on the show, and it just brought back all the sweet memories I had at Hui Lau Shan and Honeymoon Dessert in Hong Kong. I love the creamy pudding-like texture filled with sago pearl goodness, and I love mangoes! Since it’s mango season right now, I decided to make some mango sago. Enjoy!
Mango Sago Pomelo
Makes about 3-4 servings
1 big ripe mango
¼ cup sago (small)
½ cup condensed milk
½ cup milk
2-3 tsp sugar if needed (in case your mango isn’t ripe)
1 slice of pomelo (Chinese grapefruit) - optional
Soak sago for an hour. Rinse it to remove excess starch before and after soaking process. Bring a pot of water to boil. Add sago and simmer until it’s soft and translucent, about 4-5 minutes. Be careful to not overcook the sago or it will become a glob. Then drain water through a fine sieve, and rinse it under running water to wash out the excess starch so that the sago is not sticky.
Peel and chop mangoes. Reserve finely chopped mango pieces (1/4 of a mango) for garnish. Blend rest of the mango pieces with condensed milk, whole milk, and sugar if desired, to a smooth paste. Add more milk if you want to change the consistency. Transfer to a bowl and add cooked sago. Mix well.
Garnish with pomelo (peeled and sacs separated) and reserved mangoes. Serve chilled.
Easy peasy lemon squeezy, right? :)