Mango Pomelo Sago (杨枝甘露 yáng zhī gān lù) is a refreshing and fruity dessert that originated in Hong Kong and has since become a staple in Cantonese dessert shops worldwide. For the name 杨枝甘露 (yáng zhī gān lù), “杨枝” (yáng zhī) refers to a willow branch associated with purity, and “甘露” (gān lù) means “sweet dew”, symbolizing a refreshing and revitalising experience.
The dish combines mango’s natural sweetness, pomelo’s citrusy tartness, and sago pearls’ chewy texture, all enveloped in creamy coconut milk. It exemplifies the fusion of tropical flavours with traditional Chinese dessert-making techniques, making it a beloved treat, especially in warm climates.
Ingredients
- Mango is used as the main flavour of the dessert. A ripe mango ensures a smooth and sweet base for the dish.
- Tapioca pearls are small and chewy that add texture. These pearls absorb the flavours of the dessert while giving a pleasant bite.
- Coconut milk adds a creamy richness that complements the mango’s sweetness. Coconut milk is essential for the dessert’s smooth and slightly thick consistency.
- Water helps thin out the mixture slightly so it’s not too heavy. You can adjust the amount depending on your preferred thickness.
- Sugar enhances the mango’s natural sweetness and balances the tartness of the pomelo. You can adjust or omit it based on the sweetness of your mango.
- Pomelo provides a slightly tart and juicy pop, acting as a contrast to the sweetness and balancing out the creaminess of the coconut milk and mango.
Toppings:
- Extra mango cubes for added texture and presentation.
- Evaporated milk as a finishing touch to enhance the creaminess and adds a subtle caramelised depth of flavour. It also gives the dessert a smooth, milky texture.
Steps:
- Leave all ingredients in the fridge overnight to reduce needed fridge time.
- Cook the sago pearls
- Bring a pot of water to a boil and add the sago pearls.
- Let them cook over medium heat for about 15 minutes until they turn mostly translucent (a tiny white dot in the centre is fine).
- Turn off the heat, cover the pot, and let it sit for another 15 minutes to fully soften.
- Drain the sago in a fine mesh sieve and rinse under cold water to remove excess starch and prevent sticking.
- Blend the mango mixture
- Cut mango into chunks.
- Blend it together with coconut milk, water, and sugar until you get a smooth, creamy texture.
- Taste and adjust the sweetness if needed as it is highly dependent on the mango you used.
- Separate the pomelo into small pulp sacs
- Peel and separate the pomelo into small segments, removing any tough membranes.
- Assemble the dessert
- In your serving bowl, combine the cooked sago pearls and mango mixture.
- Gently stir in pomelo pieces for an added citrusy pop.
- Cover and refrigerate for at least 30 minutes to allow the flavours to meld and for the dessert to become refreshingly cool.
- Finishing touch
- Right before serving, pour evaporated milk over the top for extra creaminess and a silky finish.
- Evaporated milk is added last for visual presentation and allows you to adjust the richness of the dessert to your liking.
- Top with extra diced mango for extra texture and flavour.
Mango Pomelo Sago
Ingredients
- 50g g sago pearls
- 200 g mango cubed, with extra for garnish
- 200 ml coconut milk
- 1/4 cup water
- 1.5 tbsp sugar
- 50 g pomelo pulps
- 100 ml evaporated milk
Instructions
- Leave all ingredients in the fridge overnight before cooking to reduce needed fridge time.
- Boil water in a pot and add sago pearls. Cook for 15 minutes in medium heat until translucent (tiny white dots in the centre are fine). Turn off the heat, cover, and let sit for 15 minutes. Drain and rinse under cold water to prevent sticking.50g g sago pearls
- Blend mango, coconut milk, water, and sugar until smooth. Adjust sweetness as needed.200 g mango, 200 ml coconut milk, 1.5 tbsp sugar, 1/4 cup water
- Separate the pomelo into small pulp sacs.50 g pomelo pulps
- In a bowl, combine the cooked sago with the blended mango mixture. Stir in the pomelo pieces and refrigerate for at least 30 minutes.
- Before serving, pour evaporated milk and add extra mango cubes over the top as a finishing touch for extra creaminess and texture.100 ml evaporated milk, 200 g mango
