Mango Pomelo Sago Recipes
MANGO POMELO SAGO
A refreshing treat after a nice meal, mango pomelo sago may have been invented in Hong Kong but is popular in many Southeast Asian countries. The dessert is traditionally made from sago, an edible starch made from the pith of various tropical palm trees, but you can also use tapioca pearls. Growing up, my mother would blend a silky sweet mixture of unsweetened coconut milk, evaporated milk and ripe mango, pour it over prepared tapioca pearls and top it with fresh mango and pomelo pulp. In this vegan version, the natural sweetness of the ripe fruit and nectar step in for the missing milk. I also infuse the tapioca with coconut water to bring an extra pop of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
- Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
- Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
- Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.
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- To cook the sago, boil a pot of water. Add Sago (3 tablespoon) and boil for 10 minutes. Stir continually to avoid the sago stick to the pot bottom.
- Move the pot from fire, set aside for around 15 minutes with the lid covered. Drain sago and rinse well under cold water.
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- Set aside a big handful of frozen mango chunks at room temperature, and let defrost. Chop into bite-sized pieces. Keep the rest of the mango frozen.
- Fill a medium pot half full with water. Place on the stove over medium heat and bring to a simmer. Add the sago, and stir to make sure they don’t stick. Simmer until the sago is mostly translucent (they’re pretty small, so it usually takes 20 minutes tops). Drain the sago, then let cool slightly. Don’t worry if they clump up.
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