One of my favourite dessert dish that I will order whenever I patronise dessert houses would be Mango Sago Pomelo (杨枝甘露). I've been making this myself using the recipe here in the past. Since it's mango season now, I'm making another batch of this refreshing dessert by adding honey instead of sugar syrup.
Try making this...You'll love it!
Mango Sago Pomelo (杨枝甘露)
400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)150ml evaporated milk
2 large ripe honey mangoes, cubed
2 tbspn honey80g sago pearls
50g (or more if desired) pomelo, peeled and sacs separated
1. Bring a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2. Reserve a quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3. Mix the mango smoothie prepared in step 2 with the mango juice. Add honey to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in the fridge.
4. To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.
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