A mutual friend of ours recently got married and we were very fortunate to be able to get invited to the wedding to witness their blissful marriage at the Four Seasons Hotel. The wedding lunch was a standard eight course meal, ending with a sweet mango & pomelo sago dessert. But because we were all so filled up by the previous courses, we had to leave this dish unfinished and unappreciated.
That’s usually what happens for me at wedding meals. Desserts tend to be my favourite dish of the meal, but they don’t get served on time, while my stomach is still empty and feeling appreciative. Which is why I decided to try this recipe out at home myself, so that I can enjoy this dessert to the fullest, without having to worry about not finishing any other dishes that come along.
Mango sago pomelo is a dish that apparently originated from the Lei Garden restaurant and is commonly available in Hong Kong and Singapore. It has since evolved into many variants, including those with mango jelly and ice-cream. The authentic ones remain available, served with huge chunks of mango and abundant pomelo.
This dessert is refreshing and kind of healthy, with the load full of pomelos and mangoes. But it can get quite sweet, so do adjust the evaporated milk and sugar levels accordingly to ensure the sweetness remains at a sane level.
- Sago pearl balls: 50g
- Evaporated milk: 385ml
- Coconut milk: 200ml
- Sugar: 25g
- Mangoes: 4, cubed
- Water: 200ml
- Pomelo: 2 wedges
- Bring water to a boil. Add sago pearl balls into boiling water and cook 10min, stirring continuously.
- Switch off heat. Cover pot with lid and leave to soak in water for 10min till translucent. Drain away hot water. Run under cold water to rinse. Set pearls aside.
- Blend together evaporated milk, coconut milk, sugar, 3 mangoes and 200ml water.
- Add sago seed into mango mixture. Leave to chill in fridge for 2hrs.
- Serve chilled with remaining mango cubes and pomelo.
4 – 6 persons