Mango sago with pomelo seems such a mouthful for a simple dessert. I much prefer its Chinese name 杨枝甘露. Literally means "honeyed dew drops falling from a willow tree branch" - it sounds so poetic!
This dessert is now a regular on most Chinese restaurtants menus and certainly a "must" in Hong Kong sytle cha chan teng ("cha chan teng" is Cantonese for casual style cafes). It's tropical flavours have propeleed this dessert to the top 5 selling list in restaurants and dessert shops here in Singapore, right up there with sesame cream, peanut cream and almond cream.
It's a simple dessert to make and definitely taste great on a hot day. Great to serve to guest after a meal and they'll probably think it took you ages to prepare this.
By the way you wouldn't believe this but my hubby ate 4 bowls in one sitting!
Mango Sago with Pomelo
60 - 70 gm of mango puree
1 fresh mango, peeled and diced
1/4 fresh pomelo, peeled and separated
80 gm sago pearls, cooked
120 ml coconut milk (fresh or in can)
80 ml full cream milk
250 ml evaporated milk (low fat can also be used)
150 g white sugar
200 g ice cubes
200 ml water
1) Place about 6 cups of water in a pan and bring to a boil. Then add the sago pearls and cook until it becomes translucent. If the water reduces during cooking process, top up pan with more water. Remove and strain using a sieve under running water until cool. Set aside.
2) In a separate pot, mix the coconut milk, full cream milk, evaporated milk, white sugar and water together. Still well and bring to a boil.
3) Add the mango puree and ice cubes into the milk mixture. Stir until ice cubes are all melted. Then add in the sago and mix into the mixture.
4) Allow to cool completely before refrigerating for another 3 hours.
5) Thereafter serve immediately in a bowl with fresh diced mango and pomelo.