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Mango Dessert Recipes
There are many mango dessert recipes, one of my favorites is this Mango Sago Pomelo, or 杨枝甘露 in Chinese.
This mango recipe is perfect for hot summer days. It’s cold, refreshing and absolutely delicious, bursting with fresh mangoes, pomelo and slippery tapioca pearls!
Recipe Ingredients
This recipe is very easy to make at home. The key ingredients are below:
- Fresh mangoes
- Pomelo
- Sago pearls
- Evaporated milk
- Coconut milk
- Sugar
How to Make Mango Dessert?
It’s very easy to make this at home, all you have to do is mix all the ingredients together, chill in the fridge and serve cold.
Cooking Tips
For the best Mango Pomelo Sago, please follow my tips below:
- Make sure you have sweet and ripe mangoes. The sweeter the mango, the better it tastes.
- Make sure the mangoes are 100% and thoroughly blended. This will make sure that there are no coarse fibers or chunky bits of mangoes in the dessert. The texture should be smooth and creamy!
- Follow my instructions in the recipe and make sure that the sago pearls are perfectly cooked.
- Chill in the fridge for at least 2 hours or more, for a cold and refreshing taste.
How Many Calories per Serving?
This recipe is 194 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dessert anytime during warm summer months, it goes well with the following summer recipes.
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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
- Pinch salt
- 2 knotted Pandan leaves
- 1 additional mango (peeled and cut into cubes)
- Mint leaves (for decorating)
Instructions
- Peel a pomelo and gently pick out the pomelo pulps. Set aside.
- Blend mangoes, evaporated milk and water until you get a smooth mango puree.
- In a small pot, bring the water to boil. Add the sago pearls and simmer on low heat for 10 minutes. Turn off the heat, cover the pot with its lid. Set aside for 15 minutes. The sago pearls should turn translucent. Drain the sago pearls using a strainer, run cold water to rinse off the extra starch.
- In a small pot on 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 together. Stir to mix well. Chill in the fridge for at least 2 hours.
- To serve, transfer the mango dessert to individual serving bowls. Top with some mango cubes, pomelo pulps and mint leaves.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello, is it possible to just use only coconut milk? Thanks
You can switch out the evaporated with the coconut. Slight taste difference possible.
Good
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!