Chilled Mango Cream, Pomelo And Sago Topped With Ice Cream Recipe

Prepare pomelo segments

Remove all membranes and pith from the pomelo. Separate into small bite-sized segments and gently remove any seeds. Measure out 1 cup of clean pomelo segments and set aside in the refrigerator to keep chilled.

Make mango puree

Peel and dice 1 large ripe mango (or use store-bought mango puree). Place mango pieces in a blender with 2 tablespoons water, 1 tablespoon lime juice and 2 tablespoons sugar. Blitz until smooth and adjust sweetness to taste. Chill the puree in the refrigerator while preparing the sago.

Cook sago pearls

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 cup small sago pearls, stir immediately to prevent sticking. Boil uncovered over medium-high heat, stirring occasionally, for about 10–12 minutes until the pearls turn translucent with a small opaque dot in the center. If needed, cook 1–2 minutes longer until translucent but still with a slight bite.

Rinse and rest sago

Once cooked, immediately drain the sago in a fine-mesh sieve and rinse thoroughly under cold running water to stop cooking and remove excess starch. Transfer sago to a bowl of cold water for 1 minute, then drain again.

Make the creamy mixture

In a mixing bowl, combine 1 cup full-fat coconut milk, 1/2 cup heavy cream, 3 tablespoons sweetened condensed milk and 1 teaspoon salt. Whisk until smooth and fully incorporated. Taste and adjust sweetness—add up to 1 tablespoon extra condensed milk if you prefer sweeter.

Combine sago and cream

Fold the drained sago pearls into the coconut-cream mixture until evenly coated. Cover and chill in the refrigerator for at least 30 minutes (or up to 2 hours) so the flavors meld and the mixture becomes cold and slightly thickened.

Prepare serving bowls: If using crushed ice, divide 1 cup crushed ice among 4 serving bowls (about 1/4 cup each) to keep the dessert chilly and textured. Otherwise, skip the ice.

Layer the base: Into each bowl, spoon 3 tablespoons chilled mango puree (about 45 ml) in the bottom, followed by 3 tablespoons chilled creamy sago.

Add pomelo and mango cubes: Divide the pomelo segments and extra mango cubes evenly between the bowls, scattering them over the sago layer (about 1/4 cup combined fruit per bowl).

Top with ice cream: Place 1 generous scoop of vanilla ice cream on top of each bowl (use 4 scoops total). If desired, add another small spoonful of mango puree over the ice cream for extra fruitiness.

Garnish and serve: Sprinkle 1/2 tablespoon toasted coconut flakes over each serving and add a mint leaf. Serve immediately with a long spoon so the eater can mix the creamy sago, mango, pomelo and melting ice cream together.