Mango Pomelo Sago Dessert 水楊枝甘露
This fabulous Mango Pamelo Sago Dessert 楊枝甘露, also known as 芒果柚子西米露, is one of the newer HK desserts, a most delectable concoction of flavors and textures: chewy sago pearls, juicy pomelo sacs and deliciously sweet mango all tied together with lusciously creamy coconut cream.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 tbsp mini tapioca pearls or sago pearls
- 3 pomelo segments
- 2 medium sized mangos
- 3-4 tsp powdered sugar (depends on how sweet your mango is)
- 1/2 cup coconut cream
Instructions
- 1
Boil two inches of water in a small pot. Turn heat to low, add in tapioca pearls, cover and let cook for 5 mins. Remove from heat, cover and let sit for 10 mins. Check the pearl's readiness by eating one: it should be soft all the way thru, with no crunchiness in the middle. When ready rinse under cool tap water to stop the cooking. Layer half of the pearls to each dessert cup.
- 2
Peel the pomelo. Separate into segments. Pull the pomelo flesh apart from the skin. Use fingers to separate the pomelo juice sacs. It's kinda hard to get the little juice sacs apart completely, just do your best. Divide in half and layer on top of the tapioca pearls.
- 3
Use a peeler to peel the mango. Slice mango flesh off the stone. Dice mango flesh. Reserve 1/4 of the mango dice and purée the rest in food processor. Pour half of mango purée in a layer over the pomelo in each dessert dish. Top with reserved mango dice.
- 4
Mix powdered sugar with coconut cream to taste. The sweetness desired will depend on how sweet your mango is. Reserving 2 tbsp for the final swirl, add the rest of the cream on top of the mango in each dish.
- 5
Stir to mix everything up. Top with a swirl of coconut cream on top.
- 6
Chill in fridge 15 mins until cool. Serve with a spoon. Enjoy!