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Mango Pomelo Sago is one of the best mango dessert recipes! It’s refreshing, sweet, and the perfect treat for those hot summer days when you’re craving something cool and delicious.
Mango Dessert Recipes
There are so many mango dessert recipes, and one of my absolute favorites is Mango Sago Pomelo (杨枝甘露, yáng zhī gān lù) in Chinese.
It’s the perfect dessert for those hot summer days—cool, refreshing, and packed with fresh mangoes, pomelo, and chewy tapioca pearls. You’ve got to try this one!
Why You’ll Love This Recipe
- Perfect for hot days. It’s super refreshing and cooling, making it the perfect dessert for when the weather’s warm.
- Sweet with a tangy kick. Fresh mangoes and pomelo bring just the right balance of sweetness and tang, with coconut milk making it extra creamy.
- Awesome texture. The chewy tapioca pearls and juicy pomelo give every spoonful a fun, bouncy bite that makes this dessert even more enjoyable!
Ingredients You’ll Need
This recipe is very easy to make at home. The key ingredients are below:
- Fresh mangoes – Go for ripe, sweet mangoes like Ataulfo (also known as Honey Mango) for the juiciest flavor.
- Pomelo
- Sago pearls – Use the small, translucent tapioca pearls (sago) for that chewy texture that makes every bite satisfying.
- Evaporated milk
- Coconut milk – Go for full-fat coconut milk in a can (unsweetened).
- Sugar
For the full details on each ingredient, be sure to check out the recipe card at the bottom of this post!
How To Make Mango Dessert
Peel the pomelo and gently separate the segments—be careful not to break them apart too much. Set those aside for later!
Blend the mangoes with the evaporated milk and a bit of water until you get a smooth, creamy mango puree. You’ll know it’s ready when it’s nice and velvety!
Okay, now grab a small pot and bring some water to a boil. Once it’s boiling, throw in the sago pearls and let them simmer on low heat for about 10 minutes. Then, turn off the heat, cover the pot, and just let it sit for 15 minutes—this helps the pearls turn nice and translucent. After that, drain them through a strainer and give them a good rinse under cold water to wash off any leftover starch.
Now, grab a small pot and turn the heat to low. Pour in the coconut milk, then add the sugar, salt, and pandan leaves. Let it all simmer gently until the sugar dissolves—don’t forget to give it a little stir here and there. Once that’s done, just take out the pandan leaves and set them aside.
Alright, now grab a big bowl and toss in the mango puree, sago, and that coconut milk mixture we made earlier. Give it a good stir to make sure everything’s nicely mixed. Pop it in the fridge for at least 2 hours so it can chill and really come together. Trust me, it’s worth the wait!
Once it’s nice and chilled, scoop the Mango Pomelo Sago into individual bowls. Then, top each one with some fresh mango cubes, juicy pomelo, and a few mint leaves for that extra pop of freshness. Serve it up and enjoy!
Secrets To The Best Mango Pomelo Sago
For the best Mango Pomelo Sago, please follow my tips below:
- Use sweet, ripe mangoes. The sweeter your mango, the better the flavor!
- Blend the mangoes thoroughly until smooth and creamy. This will ensure there are no fibers or chunky bits, giving your dessert the perfect texture.
- Follow the recipe carefully for cooking the sago pearls—this step is key to getting them just right.
- Let the dessert chill in the fridge for at least 2 hours (or longer) to get that cool, refreshing taste that makes this dessert so special.
Frequently Asked Questions
Nope, you can just skip the pomelo! If you prefer, you can simply make a Mango Sago dessert without it, and it’ll still be delicious and refreshing.
I wouldn’t recommend using just coconut milk, since it’ll make the dessert a bit too rich and thick, and the coconut flavor might overpower everything else. For a more balanced taste and creamy yet refreshing texture, I’d suggest sticking with both coconut milk and evaporated milk.
No worries! Cooking times for sago pearls can vary by brand, so it’s best to follow the instructions on your packaging. Check their texture—if they’re not fully translucent or still have a white center, simmer a little longer. Once they’re soft and see-through, they’re ready!
It can last in the fridge for about 2-3 days. Make sure to store it in an airtight container to keep it fresh.
This recipe is 305 calories per serving.
What To Serve With This Recipe
Serve this dessert anytime during warm summer months, it goes well with the following summer recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Mango Recipes You Might Like
Mango Dessert (Mango Pomelo Sago)
Ingredients
- 1 cup pomelo pulps
- 2 ripe mangoes, peeled and sliced
- 1/3 cup evaporated milk
- 1/3 cup water
- 3 1/2 cups water, for boiling
- 1/2 cup sago pearls
- 1/2 cup coconut milk
- 1/4 cup sugar , or more to taste
- 1 pinch salt
- 2 knotted Pandan leaves
- 1 additional mango, peeled and cut into cubes
- Mint leaves, for decorating
Instructions
- Peel the pomelo and carefully separate the pulps. Set aside.
- Blend the mangoes, evaporated milk, and water until you achieve a smooth mango puree.
- In a small pot, bring water to a boil. Add the sago pearls and simmer on low heat for 10 minutes. Turn off the heat and cover the pot with its lid. Let it sit for 15 minutes; the sago pearls should turn translucent. Drain the pearls using a strainer and rinse with cold water to remove any excess starch.
- In a small pot over low heat, simmer the coconut milk, sugar, salt, and pandan leaves until the sugar dissolves. Discard the pandan leaves.
- To make Mango Pomelo Sago, combine the mango puree, sago, and coconut milk in a bowl. Stir well to mix. Chill in the refrigerator for at least 2 hours.
- To serve, transfer the mango dessert to individual bowls. Top with mango cubes, pomelo pulps, and mint leaves.
Notes
- Use sweet, ripe mangoes. The sweeter your mango, the better the flavor!
- Blend the mangoes thoroughly until smooth and creamy. This will ensure there are no fibers or chunky bits, giving your dessert the perfect texture.
- Follow the recipe carefully for cooking the sago pearls—this step is key to getting them just right.
- Let the dessert chill in the fridge for at least 2 hours (or longer) to get that cool, refreshing taste that makes this dessert so special.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
not only look.it taste YUMMY! tqvm Bee
Hi Julie, thanks for trying my recipe and for the 5 stars! :)
hi, is the 3 1/2 cup of water used for cooking sago? Thks.
Yes.
Can I replace coconut milk with coconut cream.
Hi Doris, you can use coconut cream instead of coconut milk for a richer, creamier texture. Just remember, it’s thicker, so you might want to thin it out with a little water or milk if it feels too heavy.
Hello, is it possible to just use only coconut milk? Thanks
You can switch out the evaporated with the coconut. Slight taste difference possible.
The “Sago” tapioca pearls (Sago is the brand from the Philippines, yet they are tapioca pearls.) say to cook and soak twice for long periods of time on the package. Do I need to do that first or just follow your directions? They are a tan color, not white. What do you recommend?
You can follow the instructions on your packaging.
Is it necessary to have pomelo pulps? Just have mango sago dessert.
Would be better.
What can be used instead of pomelo and grapefruit because they interfere with drug prescriptions?
You can skip or use mandarin orange.
Thank you so much, they all enjoyed it. I could prepare this cos I’m working from home and I have time to prepare it.
Thanks again dear.
Warm regards,
Jen
Thanks!
Good