Creamy Mango Pomelo Sago
Indulge in a classic Hong Kong-style dessert with our Mango Pomelo Sago recipe. This refreshing treat is a vibrant blend of sweet mango purée, chewy sago pearls, and zesty pomelo pith. To achieve that signature restaurant-quality texture, we’ve added a splash of Emborg cream to create an irresistibly creamy Mango Pomelo Sago base. Whether you're hosting a dinner or looking for a cool summer snack, this Mango Pomelo dessert is the ultimate crowd-pleaser.
2 hr
Instructions
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To begin, bring a small pot of water to a rolling boil before adding the sago pearls. Let them cook for 10 minutes, then simply turn off the heat, cover the pot with a lid, and allow the sago to sit for another 10 minutes until they become perfectly translucent. Once ready, drain and rinse the pearls thoroughly under cold running water to remove any excess starch and ensure a bouncy texture. Set your prepared sago aside as you get ready to blend the silky mango base with Emborg Cooking Cream.
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Peel the mangoes and cut into dices. Blend using a food processor or blender until finely pureed.
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Peel the pomelo and set the flesh aside for the garnish.
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In a pot, combine the Emborg Whipping Cream, coconut cream, sugar, salt and pandan leaves. Bring to a bare simmer and stir until the salt and sugar have dissolved. Leave to cool.
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Combine the mango puree, cream mixture and sago in a bowl and leave to cool in a fridge for at least 2 hours. Before serving, remove the pandan leaves.
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To serve, pour the mango cream mixture in a chilled bowl or individual serving glasses and top with the pomelo.
Tips: For a fancier dessert presentation, fill a spoon with some Emborg Whipping Cream and drizzle cream on the dessert.
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