Mango Sago Pomelo Dessert
Yeung Zhi Gan Lu is a refreshing and creamy Hong Kong dessert soup made with sweet mango purée, coconut milk, chewy sago pearls, and bursts of citrus tartness from pomelo grapefruit segments.
Ingredients
Instructions
- 1
Boil the sago (tapioca pearls) in a large pot of water for 10-15 minutes until they become translucent with a tiny white dot in the center.
- 2
Turn off heat, cover, and let sit for 5-10 minutes until completely transparent. Rinse under cold water to stop cooking.
- 3
Peel and cube 2 mangoes. Blend one mango with coconut milk, milk (or evaporated milk), and sugar until smooth.
- 4
Dice the remaining mango into small chunks. Peel the pomelo and separate the sacs.
- 5
In a serving bowl, combine the mango mixture, cooked sago, mango chunks, and pomelo segments. Stir to mix.
- 6
Chill in the refrigerator for at least 1 hour before serving cold.
