Mango Pomelo Sago Recipe

Mango Pomelo Sago beautifully combines the sweetness of ripe mango, the tanginess of pomelo, and the chewy texture of sago pearls, all enveloped in a creamy coconut milk base. Not only is it delicious, but it’s also visually stunning and easy to prepare!

Whenever I visit a bubble tea shop and find myself torn about what to order, if I see Mango Pomelo Sago on the menu, I can’t resist getting it.

Just the name itself sounds sophisticated, and it’s absolutely delicious.

What is Yang Zhi Gan Lu

The name “Mango Pomelo Sago” (杨枝甘露, Yang Zhi Gan Lu) has a lovely elegance to it, and there’s a fascinating story behind it:

“Yang Zhi” (杨枝) refers to the main ingredients—mango and pomelo.

In traditional Chinese culture, Guanyin, the Goddess of Mercy, is often depicted holding a willow branch and a bottle of pure water. Mango is known as the “king of tropical fruits,” while pomelo adds a refreshing and zesty touch.

Together, they evoke the idea of the cool, nourishing dew found in Guanyin’s vessel.

Additionally, “甘露” (Gan Lu), meaning “sweet dew,” is often used to describe something precious and delightful. The rich flavors and vibrant colors of Mango Pomelo Sago perfectly embody this concept, making the name a fitting tribute to its deliciousness and charm.

Despite its elegant name, “Mango Pomelo Sago” is actually very easy to make!

Ingredients:

• 500g large ripe mango (about 1 mango), peeled and diced
• 400g coconut milk or milk (250g for blending with mango, 150g for assembling)
• 150g sago pearls
• 1/2 pomelo, peeled and segmented
• Water (for boiling the sago)

Instructions:

1. Prepare the Mango Puree:

• Cut the peeled mango into small, even cubes. This ensures they blend smoothly.
• Place half of the mango cubes in a blender, along with 250g of coconut milk (or milk). For a richer mango flavor, you can reduce the amount of coconut milk; for a lighter taste, increase the liquid slightly.

Blend the mixture until it reaches a smooth puree consistency. Pour the mango puree into a container and set it aside.

2. Cook the Sago:

• In a pot, add plenty of water (about 4 cups) and bring it to a boil.
• Once boiling, add 150g of sago pearls. Stir well to prevent them from sticking together.
• Cover the pot and cook over medium heat for about 15 minutes, stirring occasionally.
• After 15 minutes, check the sago. When the white center of the pearls diminishes, remove the pot from heat and let it sit, covered, for an additional 15 minutes.
• Drain the cooked sago and rinse it under cold water to stop the cooking process. This helps achieve a firmer, chewier texture.

3. Assemble the Mango Pomelo Sago:

• Take a cup or bowl and start by placing a layer of diced mango at the bottom.
• Add a layer of pomelo segments, followed by a layer of cooked sago pearls.
• Pour in the prepared mango puree and coconut milk until the cup is nearly full, allowing the mixture to soak into the layers.
• Continue layering with more mango cubes, sago pearls, and pomelo segments until you reach the top.

4. Chill:

• For the best taste, chill the Mango Pomelo Sago in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together beautifully.

Notes:

• Adjust the sweetness: If you prefer a sweeter dessert, you can add sugar to the mango puree or the coconut milk before assembling.
• Texture: Ensure to rinse the sago pearls thoroughly after cooking to remove excess starch, giving them a nice chewy texture.
• Personalize it: Feel free to adjust the fruit proportions or add other fruits, like strawberries or kiwi, for added variety!
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  Mango Pomelo Sago Recipe

  Mango Pomelo Sago beautifully combines the sweetness of ripe mango, the tanginess of pomelo, and the chewy texture of sago pearls, all enveloped in a creamy coconut milk base. Not only is it delicious, but it’s also visually stunning and easy to prepare!

  Course Dessert

  Cuisine Chinese

  Prep Time 20 minutes

  Cook Time 30 minutes

  Servings 4

  Calories 380kcal

  Ingredients

  • 500 g large ripe mango about 1 mango, peeled and diced
  • 400 g coconut milk or milk 250g for blending with mango, 150g for assembling
  • 150 g sago pearls
  • 1/2 pomelo peeled and segmented
  • Water for boiling the sago

  Instructions

  Prepare the Mango Puree:

  • Cut the peeled mango into small, even cubes. This ensures they blend smoothly.
  • Place half of the mango cubes in a blender, along with 250g of coconut milk (or milk). For a richer mango flavor, you can reduce the amount of coconut milk; for a lighter taste, increase the liquid slightly.
  • Blend the mixture until it reaches a smooth puree consistency. Pour the mango puree into a container and set it aside.

  Cook the Sago:

  • In a pot, add plenty of water (about 4 cups) and bring it to a boil.
  • Once boiling, add 150g of sago pearls. Stir well to prevent them from sticking together.
  • Cover the pot and cook over medium heat for about 15 minutes, stirring occasionally.
  • After 15 minutes, check the sago. When the white center of the pearls diminishes, remove the pot from heat and let it sit, covered, for an additional 15 minutes.
  • Drain the cooked sago and rinse it under cold water to stop the cooking process. This helps achieve a firmer, chewier texture.

  Assemble the Mango Pomelo Sago:

  • Take a cup or bowl and start by placing a layer of diced mango at the bottom.
  • Add a layer of pomelo segments, followed by a layer of cooked sago pearls.
  • Pour in the prepared mango puree and coconut milk until the cup is nearly full, allowing the mixture to soak into the layers.
  • Continue layering with more mango cubes, sago pearls, and pomelo segments until you reach the top.

  Chill:

  • For the best taste, chill the Mango Pomelo Sago in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together beautifully.

  Video

  Nutrition

  Calories: 380kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 594mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1359IU | Vitamin C: 94mg | Calcium: 35mg | Iron: 4mg

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