Mango pomelo sago
Mango pomelo sago, from above
VegHong Kong

Mango pomelo sago

Mango cream, chewy sago and bursts of pomelo. Hong Kong’s dessert shop superstar.

30 minTime
4 gProtein each
mildSpice
Willow branch nectar2 chapters · 1 min read

Make it your way

Grandma's wayMango, sago, pomelo, coconut and evaporated milk.
The original
282kcalsame
4 gproteinsame
3 gfibresame
30minutessame

Hong Kong mango pomelo sago, yeung chi gam lo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ripe mango3
Sabudana (tapioca pearls)¼ cup
Pomelo1 cup segments, flaked
Thick coconut milk⅔ cup
Evaporated milk⅓ cup plus 1 tbsp
Sugar3 tbsp
Waterfor boiling

Method

5 steps
  1. 1Cook the sabudana in plenty of boiling water for 10 to 12 minutes, then rest covered 5 minutes. Rinse in cold water.
  2. 2Dice one mango. Blend the other two with the coconut milk, evaporated milk and sugar.
  3. 3Stir the sago into the mango cream and chill 1 hour.
  4. 4Peel pomelo segments and flake into small bits.
  5. 5Ladle into bowls and top with diced mango and pomelo.
Serve it like this

Serve very cold in glass bowls, topped with mango cubes and pomelo flakes, with a wide spoon.

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Make it a meal

What goes with Mango pomelo sago: a bread or rice, a side, something to drink and something sweet.

A little snack Salt and pepper squid30 min
A little snack Curry fish balls20 min
To drink Lemon iced tea20 min
To drink Yuenyeung15 min
Something sweet Hong Kong egg tarts75 min
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