Mango Pomelo Sago Recipe

Prepare the mango puree

Reserve about 1/2 cup of the diced mango pieces for garnish. Place the remaining diced mango (about 1 cup) into a blender or food processor with 1 tablespoon of granulated sugar and 1/2 teaspoon lime juice. Blend until smooth to make a bright mango puree. Taste and adjust sweetness by adding up to 1 additional tablespoon sugar if needed. Transfer puree to a bowl and chill while you cook the sago.

Cook the sago (tapioca pearls)

Bring 4 cups of water to a rolling boil in a medium saucepan. Add the 1/4 cup dry small tapioca pearls in a slow stream, stirring so they don’t clump. Boil, stirring frequently, until the pearls turn translucent with a tiny opaque center (about 8–12 minutes depending on size). If they are still cloudy at center, continue simmering and stir. Once mostly translucent, cover, remove from heat, and let sit 5 minutes, then check doneness. Drain the sago in a fine mesh sieve and immediately rinse under cold running water to remove excess starch and stop cooking. Transfer rinsed sago to a bowl of iced water to cool and prevent sticking; leave for 3–5 minutes, then drain well.

Sweeten and combine liquids

In a mixing bowl, whisk together 3 tablespoons coconut milk, 1/2 cup evaporated milk (or whole milk), and 1 tablespoon sweetened condensed milk (optional) until smooth. Stir in 1 tablespoon granulated sugar (or to taste) and 1/8 teaspoon salt until dissolved. Taste and adjust sweetness or creaminess as desired. Keep chilled.

Assemble the dessert

Drain the chilled sago well and add it to the bowl with the milk-coconut mixture, stirring gently to combine. Fold in the mango puree, reserving some swirls if you want marbling. Add the reserved 1/2 cup diced mango pieces and the 1/2 cup chopped pomelo flesh. Gently fold to distribute fruit evenly. If the mixture is too thick, adjust texture with 1–2 tablespoons cold water or more milk to reach desired spoonable consistency.

Chill and serve

Place the assembled Mango Pomelo Sago into the refrigerator for at least 20 minutes to chill thoroughly (or serve immediately over crushed ice for a colder option). When ready to serve, spoon into individual bowls or glasses. Top each serving with a few extra mango cubes and a teaspoon of pomelo. Garnish with mint leaves if using. Serve cold.

Make-ahead and notes

Cooked sago is best used the same day; store assembled mixture covered in refrigerator up to 24 hours. If sago firms after refrigeration, stir in a little milk before serving to loosen. Adjust sweetness and coconut flavor to taste; for a lighter version, replace coconut milk with additional evaporated or regular milk.