Mango Pomelo Sago Recipe

Cook sago

Bring 1.5 liters of water to a rolling boil in a medium pot. Add 3 tablespoons small tapioca pearls and stir so they don't stick. Reduce heat to maintain a gentle boil and cook uncovered, stirring occasionally, until pearls turn mostly translucent with a small opaque white center (about 8–12 minutes).

Rinse and cool sago

Immediately drain the cooked sago in a fine-mesh sieve and rinse thoroughly under cold running water to remove surface starch and stop cooking. Transfer rinsed sago to a bowl of cold water and let sit for 3–5 minutes, then drain again.

Make simple syrup

In a small bowl, dissolve 2 tablespoons granulated sugar into 120 ml warm water, stirring until clear. Add the drained sago into the syrup and gently stir to coat; this sweetens the pearls and prevents clumping. Set aside in the refrigerator if not using immediately (can hold chilled for a few hours).

Prepare mango puree

Reserve about 1/2 cup diced mango for garnish. Place the remaining ~2 cups diced ripe mango into a blender or food processor with 250 ml whole milk, 120 ml evaporated milk, 60 ml heavy cream, 1 tsp vanilla extract and 1/2 tsp pinch of salt. Puree until smooth and creamy. Taste and adjust sweetness with a little extra syrup if desired (use the simple syrup prepared earlier).

Combine pomelo

Gently fold 1 cup pomelo segments into the mango-milk mixture. If the pomelo pieces are large, tear or cut them into bite-sized pieces so the texture is pleasant in each spoonful.

To serve, place about 3–4 tablespoons of the sweetened sago into each serving glass or bowl. Add crushed ice (about 1/4 cup per serving) if you prefer a chilled, slushy texture.

Ladle the mango-pomelo milk mixture over the sago, filling the glass but leaving room for garnish. Stir gently to combine so some sago distributes through the liquid.

Top each serving with reserved mango cubes or ribbons and a few pomelo segments. Garnish with a mint leaf. Chill briefly or serve immediately.

Store any leftover mango base in an airtight container in the refrigerator for up to 2 days. Keep sago separate and add just before serving to maintain texture.