Mango sago with pomelo

Votes: 1

Time: 30 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 415, total fat 22 G., saturated fats 19 G., proteins 5 G., carbohydrates 57 G., fiber 6 G., cholesterol 0 mg, sodium 270 mg, sugar 38 G.

Serve this refreshing dessert after a hearty dinner. Mango sago with pomelo is believed to have originated in Hong Kong, but it's popular in many Southeast Asian countries. The dessert is traditionally made with sago, an edible starch derived from the heart of tropical palm trees, but since it's difficult to find outside of Asia, you can easily substitute tapioca pearls. "When I was a kid, my mother would make a silky, sweet mixture of coconut milk, condensed milk, and ripe mango, pour it over tapioca pearls, and top it with fresh mango and pomelo pulp," recalls recipe author Vivian Chan. "In this vegan version, the natural sweetness of the ripe fruit and nectar compensate for the missing milk. I also soak the tapioca in coconut water to add more flavor."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups unsweetened coconut water + more as needed
1/4 cup small tapioca pearls (40 g)
1 can (400 g) coconut milk without sugar
0.5 cup mango juice or nectar
1-2 tbsp coconut sugar, optional (see Note)
3 cups mango, diced into 1-cm cubes (about 4-5 firm honey mangoes)
1.5 cups pomelo pulp

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mango, coconut water, tapioca

Cooking the dish according to the recipe:

Tapioca:

In a small nonstick saucepan, pour 2.5 cups of coconut water and bring to a boil. Once boiling, add the tapioca pearls and stir with a silicone spatula. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and the pearls are no longer white, 5-10 minutes. Turn off the heat, cover, and let sit for another 10 minutes.
Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse the tapioca under cold water until the water runs clear. Transfer to a bowl and set aside. If making ahead, soak the tapioca in 0.5 cups of chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.

Separately pour off 1/4 cup of coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, the remaining 1.5 cups of coconut water, 2 cups of mango cubes, and 2 cups of ice. Blend on high speed until smooth. If your mango is too fibrous, strain the mixture.
Divide the tapioca pearls into 4 bowls and pour the mango puree over them. Garnish with pomelo pulp and the remaining mango cubes. Drizzle with the remaining coconut milk. Enjoy with cold sago.

Note

If sweet mangoes are in season and your mango juice or nectar contains sugar, you may not need coconut sugar.

Author of the recipe - Vivian Chan – recipe developer, developer of new flavor combinations

Categories:

recipe / Vegan dishes / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Fruit desserts / Asian cuisine