Asian•indulgent
Mango Sago Pomelo
Use the rich and smooth CARNATION evaporated milk to make a delicious dessert to entertain your relatives and friends during this Chinese New Year!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Sago
- 2 L Water (for cooking sago)
- 1 can CARNATION Evaporated Creamer
- 200 ml Drinking Water
- 0.5 tsp Salt
- 600 g Mango Flesh (peeled & diced)
- 250 g Ice
- 50 g Sugar
- 500 g Mango Flesh (peeled & diced)
- 2 cup Pomelo Pulps (skinned and seeded)
Instructions
- 1
Soak sago for 30 minutes.
- 2
Drain the sago, pour in the sago after the water is boiling. Leave it to cook until for 20 minutes until sago fully cook and translucent.
- 3
Strain the sago, and wash with cold water.
- 4
Mix the sago, water, CARNATION Evaporated Creamer, and salt into a mixing bowl. Set aside.
- 5
To prepare the mango puree. Blend the mango, ice, and sugar in a blender until fine paste. Set aside
- 6
Divide the mango puree equally into glasses, layer each glass with the sago mix.
- 7
Lastly top with mango and pomelo pulp equally. Serve immediately.