I have fallen in love with these two tropical fruits: mango and pomelo recently, if you have seen my earlier posts, you would now what I mean. I have made a mango & black n’ white glutinous rice dessert and a Thai Pomelo salad, both were well received at home. So what else can I make? It will be the famous dessert in Hong Kong: Mango Pomelo Sago Dessert (楊枝甘露) 100% created by Hong Kong people in 1984 by Lei Garden Restaurant, I do not dare to claim every one but almost every one would love this dessert. It is healthy, made mostlywith fruit and no cooking is required. I have always thought that this is very difficult to made but it is unbelievably easy to prepare for a divine dessert like this. The most challenging part I find is to get hold of the mango and pomelo especially when you do not live in Asia.
I got so excited when I see them in Basel, jumping like a kid. Pomelo cost about USD 3 here which I think is very reasonable but Thai mango is a few times more expensive than in Hong Kong but since I can only make this dessert occasionally, it does not matter so much anymore. Peter loves this heavenly dessert, he asked if I could make this more often. He said my homemade version is far better then those outside, I know why this is because some times they are rather diluted and articifical, contain very little pomelo and mango.
Another beauty is that you can prepare everything in advance during the day and assemble the dessert just before serving.
- 3 Thai Yellow Mango (choose the larger ones if you can)
- 1 cup (120ml) coconut milk (or you can use evaporated milk as subsitute)
- 3/4 cup (80ml) cold water
- 1/2 Thai pomelo or 1 Israel Pink pomelo which is smaller than the Thai ones0
- 1/2 cup sago
- 2 -3 tbsp confectioner’s sugar (optional)
- Unpeel the pomelo and put the pomelo pearls in a big bowl, cover with cling film and keep in the fridge. You can prepare up to 2 days in advance.
- Peel the mangoes and cut into cubes. Reserve 1/4 of it in a bowl and keep in the fridge.
- Using a blender/ food processor, place about 3/4 of the mangoes. cold water and the coconut milk into the it and whiz to mango puree. Sample the taste to see if necessary to add any sugar. This is not necessary if your mangoes are sweet and ripe enough. Keep the puree in the fridge too.
- Boil some water in a saucepan and add the sago. Cook at medium high heat for about 15 mins. Turn off the heat and put the cover on. Let the sago simmer in the pan until they become transparent. Drain the sago in a sieve and rinse in cold water. Transfer sago to a bowl and set aside.
- To assemble, place 2-3 tbsp pomelo pearls in each serving dessert bowl, add 1 tbsp sago and then pour in the mango puree to three quarters full. Stir to mix.
- Garnish by sprinkle some pomelo to the middle of the bowl and add some mango cubes which you have reserved earlier.
- Serve immediately when chilled and go for second!!!