You can find this popular dessert on the menu of many Chinese restaurants in Hong Kong, often used to wrap up a dinner in summer. I love every dessert that made with mango or sago. It’s a dessert soup combining both. I’m ready to indulge myself with it. It’s mango season down under here. That’s another good reason to make a large bowl to entertain the family as well. This chilled dessert perfectly wrapped up our dinner in a hot summer night.
When it comes to make this dessert, it’s absolutely easy. The recipe is very forgiving too. You simply mix some mango pulp with grapefruit meat in coconut milk syrup. Then chill it in fridge for serving at any time. This dessert is so tasty, refreshing, nourishing, and can help beat the heat here. Traditionally, pomelo is used instead of grapefruit, not easily found here during summer though. I’m totally into this nutritious grapefruit with rich antioxidants. Its slightly bitterness perfectly balance the sweetness of the whole dish. Having said that, you may keep using pomelo when you make your own.
By Christine’s Recipes
Prep time: 10 minsCook time: 30 minsYield: 6 to 8 serves
Ingredients:
Method:
Put sago into a pot of 1 litre of boiling water. Bring it boil again. Remove from the heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Drain well. Set aside.
To make syrup: In a small saucepan, put rock sugar with water together. Bring it to a boil over medium heat and cook until the sugar is completely dissolved. Let it cool completely.
Peel the grapefruit and separate the flesh. Cut the mango flesh into cubes.
Use a large mixing bowl. Put in the mango and grapefruit. Pour in the coconut milk as well as milk. Mix in the sago and syrup. Refrigerate for 2 hours. Enjoy !
Notes：
If it’s not the mango season, canned mango can be used instead.
Grapefruit has a slightly bitter taste. To myself, I like its subtle bitterness taste. Use pomelo that’s sweet instead if desired.
The amount of mango flesh can be adjusted to your preference. Or blend half of them in a food processor to make a paste, then mix into the coconut milk syrup.
You can adjust the amount of rock sugar to your personal liking.
