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Layered mango sago up close in a rocks glass

Mango Pomelo Sago (楊枝甘露)

5 from 3 votes
This tropical fruit Mango Pomelo Sago combines the sweet nectar of fresh mangos, creamy coconut milk, and chewy tapioca sago pearls. This easy and healthy 20-minute dessert is so refreshing it is ideal for those hot summer months.
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Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2 cups
Author: Takes Two Eggs

Ingredients

  • ¼ cup sago small white tapioca pearls
  • 2 large ripe mangos 2 lbs, peeled and dice
  • ¾ cup evaporated milk
  • 2 tablespoon sugar to taste
  • 1 cup coconut milk full fat
  • ½ grapefruit or pomelo diced (Optional)

Instructions

  • Cook the sago. In a small saucepan, bring 3 cups water to a boil. Add the small tapioca pearls. Boil until pearls turn transparent about 12-15 minutes or whatever the package calls for. It is okay if some still have a small white spot in the middle of each. Stir occasionally.
  • Cool the sago. Strain the cooked tapioca pearls and rinse them with cold water to stop the cooking. Submerge the sieve with the cooked tapioca into a bowl of water to prevent the pearls from drying. Set aside.
  • Blend the mangos. Add about 2 cups of diced mango into a blender. Pour in the evaporated milk. Then mix at the highest speed until it forms a smooth paste. Taste and add sugar if necessary then continue to blend until combined. Chill in the refrigerator for up to 1 hour before serving.
  • Assemble. To assemble, divide and add the tapioca pearls into serving bowls. Top with the mango paste, then add the coconut milk. Top with the mango chunks. Garnish with grapefruit, if using. Mix thoroughly and enjoy!

Notes

  • Use fresh ripe mangos. This is the brightest ingredient in the dish. Using a fresh ripe mango is key. You will know if a mango is ripe if it is soft to the touch. Alternatively, you can use frozen mangos.
  • Carefully cook the sago. Ideally, you would follow the instructions on the package. However, if none are available or in a different language you need to boil them until they are transparent. It is okay if some of the sago has a small white dot in them. It will continue cooking after you strain them.
  • Adjust the sweetness to your preference. I personally did not need to add sugar to my mango sago because my mangos were so ripe and sweet. However, if you are find that your final product is not sweet enough you can add the sugar 1 tablespoon at a time based on your preference.
  • Chilling the mixture. You can either chill the individual ingredients before you blend them together or after. Make sure to chill before mixing with the sago.
  • Storage Instructions: This dessert is best served immediately. The sago does not hold the same consistency for longer than 4 hours. If you have leftovers, ideally you will store the layers separately in the refrigerator wrapped in plastic wrap for up to 2-3 days. You may need to re-make more sago if not consumed immediately.
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Nutrition

Serving: 1g | Calories: 741kcal | Carbohydrates: 111g | Protein: 14g | Fat: 33g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 121mg | Fiber: 9g | Sugar: 72g
Calories: 741kcal
Course: Dessert
Cuisine: Chinese