Summer is here and I don’t know about you, but I am always craving something cold, icy, and sweet! While it’s easy for me to go straight to the ice cream, sometimes, I want something that’s more than just sweet, but also refreshing! And nothing is more refreshing to me than a big bowl of mango sago 楊枝甘露! If you’re not familiar, mango sago dessert consists of coconut milk and heavy cream, topped with fresh mango, a scoop of ice cream, and bits of pomelo/grapefruit for some texture. It’s the perfect combination of tangy, sweet, bitter, and cold! Growing up with summers spent in Hong Kong, I always loved getting this delicious, refreshing, and tangy dessert. This mango sago recipe is super easy to make! You can make this to eat at home or bring it to a party, it’d be a huge hit!
This dessert was created by a well known restaurant called lei garden in Hong Kong. When lei garden expanded to Singapore, the head chef wanted to create a tropical dessert that felt cool and soothing to the warm climate in Singapore. This dessert and variations of it have spread from Hong Kong to Singapore and Taiwan. I hope you enjoy this delicious dessert!
Ingredients
- 3 tbsp of Pomelo or grapefruit
- 2 cups of Mango
- 7 ounces of Coconut milk
- 2 tbsp tapioca
- ½ cup of water
- 1 scoop of vanilla ice cream (optional)
Equipment: 1 blender
Instructions
- Slice up mangos and reserve 1 tbsp of cubed mango for garnish
- Combine mangos and coconut milk in a blender and blend until smooth. When the texture is smooth, put the mixture back into the refrigerator.
- Cut a pomelo and using your hands, gently break apart the pomelo until it breaks apart into small pieces.
- In a pot, boil water on medium heat. When water is boiling, add in sago and boil until sago is translucent. Drain.
- Serve mango mixture in a bowl, topped with fresh mango cubes, sago, and pomelo.