Mango Pomelo Sago (Yang Zhi Gan Lu)

杨枝甘露

Mango Pomelo Sago (Yang Zhi Gan Lu) — Dessert & BeverageHong Kong home cooking.

Ingredients

• small ripe mangoes (Ataulfo or Champagne variety)
• fresh pomelo segments (membrane removed)
• unsweetened full-fat coconut milk
• tiny pearl sago (tapioca), uncooked

Instructions

1. Rinse sago under cold water. Bring 600 ml (2½ cups) water to rolling boil in a small pot. Add sago, stir once, then cover and cook on medium-low heat for 15 minutes. (Sago pearls turn mostly translucent, each with a tiny opaque white dot in center)
2. Turn off heat. Let sago sit covered for 10 minutes — residual heat finishes cooking. Drain and rinse under cold running water until cool and slippery. (Sago glistens, separate and bouncy, not clumped or sticky)
3. Peel and cube mangoes into 1 cm pieces. Reserve ¼ for garnish. In a blender, purée remaining mango with 120 ml (½ cup) coconut milk until smooth. Strain through fine mesh to remove fiber. (Purée is vibrant orange, silky, with no specks or stringiness)
4. In a large bowl, combine mango purée, remaining 120 ml (½ cup) coconut milk, and pomelo segments. Gently fold in cooled sago — do not stir vigorously or crush pomelo. (Pale yellow base flecked with pink pomelo and glossy sago pearls)
5. Taste and adjust: add a pinch of fine sea salt if too sweet. Chill for at least 20 minutes. Serve in glasses, topped with reserved mango cubes and a light drizzle of extra coconut milk. (Surface glistens with coconut oil sheen, mango cubes float distinctively)