Mango Pomelo Sago

This iconic Hong Kong chilled dessert layers bright fruit with velvety cream and chewy pearls. The star trio is fragrant mango, bittersweet citrusy pomelo, and bouncy sago, folded into a lush base enriched with coconut milk, a touch of condensed milk, and silky evaporated milk. Serve it frosty with ice cubes for a spoonable treat that is equal parts refreshing and indulgent.

Background

Many trace this modern classic to Hong Kong dessert houses in the late twentieth century, where chefs combined tropical mango with Chinese New Year favorite pomelo and Cantonese style chilled sweet soups thickened with pearls like sago. The result traveled across Asia and beyond, beloved for its textural contrast and balanced sweetness. Today you will find countless variations, but the hallmark remains the triad of ripe mango, juicy pomelo, and tender sago suspended in creamy, lightly sweet coconut milk.

Ingredients

• 2 cups diced mango (plus 1 cup puree)
• 1 to 1.5 cups peeled, membrane free pomelo segments
• 1/2 cup uncooked sago
• 1.5 cups chilled coconut milk
• 1/3 cup condensed milk, or to taste
• 1/4 cup evaporated milk
• 3 to 5 cups water, as needed for cooking and rinsing
• 1 to 3 tablespoons sugar, to taste (optional if using more condensed milk)
• 2 teaspoons lime juice
• Pinch of salt
• 1 to 2 cups ice cubes for chilling and serving
• Handful of torn mint leaves for garnish (optional)

Preparation

1. Prep the fruit: Peel and segment the pomelo, removing membranes so the vesicles stay fluffy. Dice the mango into small cubes and reserve 1 cup for garnishing. Blend the remaining mango into a smooth puree; if needed, whirl with a splash of coconut milk to help it turn silky.
2. Cook the pearls: Bring a generous pot of water to a full boil. Rain in the sago while stirring so the pearls do not clump. Simmer until mostly translucent with a tiny white dot in the center, about 12 to 15 minutes. Turn off the heat, cover, and let the sago sit for another 10 minutes until fully translucent. Drain and rinse under cold running water until the pearls are cool and no longer sticky. Keep the rinsed sago submerged in cold water until assembly to prevent clumping.
3. Make the creamy base: In a chilled bowl, whisk together the coconut milk, condensed milk, and evaporated milk with a pinch of salt. Brighten with lime juice. Taste, then add sugar or a bit more condensed milk for sweetness. If the texture is too thick, loosen with a small splash of cold water.
4. Chill: For the best texture, place the base in the fridge for at least 30 minutes, or stir in a handful of ice cubes right before serving.
5. Assemble: Drain the soaked sago. In serving bowls or glasses, add a spoonful of mango puree, a ladle of the creamy base, a scoop of sago, fluffy pomelo, and diced mango. Adjust consistency with more base or a splash of cold water if needed. Top with extra pomelo, diced mango, a few ice cubes, and torn mint leaves.

Cooking Notes

• Sweetness balance: The ripeness of the mango and the bitterness of the pomelo vary. Start with less condensed milk or sugar, then adjust.
• Pearl perfection: Rinsing the cooked sago with cold water stops carryover cooking and removes excess starch, keeping the pearls distinctly bouncy.
• Texture tuning: To thicken, add more chilled coconut milk. To lighten, whisk in cold water. A pinch of salt heightens flavor without making the dessert salty.
• Citrus lift: A touch of lime juice brightens the creamy base and enhances the aroma of the mango.

How to Enjoy

Serve deeply chilled so the creamy base clings to the pearls and fruit. Scoop down through layers to catch a little of everything in each bite: silky mango puree, juicy pomelo bursts, chewy sago, and the cool richness of coconut milk. If the day is especially warm, add more ice cubes just before serving and loosen with a splash of water if the mixture thickens as it chills.

Make Ahead and Storage

• Base: The creamy mixture keeps in the fridge for up to 24 hours. Whisk before using; add a little cold water if it thickens.
• Pearls: Store cooked sago submerged in cold water for up to 12 hours, then drain well before adding to the dessert.
• Fruit: Keep cut mango and prepared pomelo in airtight containers. Fold them in just before serving so they stay vibrant.

Troubleshooting

• Too bitter: Your pomelo might include extra pith. Trim away remaining membranes and balance with a touch more condensed milk or a spoon of sugar.
• Pearls are hard: The sago needs more time. Return to simmering water for a few minutes and rest again until translucent, checking every 2 to 3 minutes.
• Too thin: Add more chilled coconut milk or blend in a bit of mango puree.
• Too thick: Whisk in small splashes of cold water until it flows smoothly off a spoon.

Serving Variations

• Extra mango forward: Replace part of the creamy base with additional blended mango puree for a brighter fruit note.
• Creamier finish: Add a little more evaporated milk and a drizzle of condensed milk on top.
• Fresh herb lift: Gently bruise a few mint leaves and fold in at the end for a cool aroma.

Chef Tips

• For ultra smooth puree, blend the mango with chilled coconut milk and a pinch of salt to make the fruit pop.
• Use plenty of boiling water when cooking sago so the pearls have room to move and cook evenly.
• Layer thoughtfully: Start with puree, then base, then sago, then fruit. Finish with pomelo, diced mango, and mint leaves.