Chilled Mango Cream With Pomelo And Sago Recipe

Boil sago

Bring 6 cups of water to a rolling boil in a medium pot. Add the 1 cup of small sago pearls slowly, stirring gently so they don't stick. Keep the water at a steady boil and cook the sago, stirring occasionally, until the pearls turn translucent with a small opaque white dot in the center (about 8–12 minutes for small pearls).

Simmer and check doneness

Lower heat to medium and continue simmering, checking every 1–2 minutes. If the pearls still have a white core, continue cooking; total cooking time will typically be 10–15 minutes depending on pearl size. Taste one to confirm it is tender through.

Rinse and cool

When cooked, drain the sago into a fine mesh sieve and immediately rinse under cold running water or transfer to 2 cups of cold water to stop cooking and remove surface starch. Swirl to separate any clumps. Let sit in the cold water for 5 minutes, then drain well. Optionally toss the drained sago with 2 tablespoons of simple syrup to prevent clumping and add a touch of sweetness.

Prepare mango puree (if not using pre-made)

If starting from whole mangoes, peel and dice enough ripe mango to yield 2 cups of puree (about 2 medium mangoes). Place the mango flesh in a blender or food processor and blend until smooth. Measure out 2 cups.

Combine cream and milk

In a medium bowl, whisk together 1 cup heavy cream and 1 cup whole milk until slightly thickened but still pourable.

Sweeten and flavor

Add 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon fresh lime juice, and a pinch of kosher salt to the cream mixture. Whisk until sugar is dissolved. Taste and adjust sugar or lime for brightness.

Fold in mango puree

Gently fold the 2 cups mango puree into the sweetened cream mixture until fully combined and smooth. Chill the mango cream in the refrigerator for at least 30 minutes to allow flavors to meld and the mixture to be thoroughly cold.

Prep pomelo and diced mango

If not already done, remove membranes from the pomelo and separate into bite-size segments or roughly chop segments into 1/2-inch pieces. Dice 1 cup of mango for garnish. Keep both chilled.

Combine sago with mango cream (base layer)

Stir the drained, cooled sago into the chilled mango cream. Reserve about 1/3 of this mixture for topping/garnish if you want layered presentation, otherwise distribute evenly among serving bowls. Mix gently to avoid breaking sago.

Portion and top

Spoon the mango cream with sago into 4 serving glasses or bowls (about 1 cup per serving). Top each portion with 1/4 cup pomelo pieces and sprinkle diced mango over the top. Drizzle a little additional simple syrup or 1 teaspoon honey/agave over the pomelo if you prefer extra shine and sweetness.

Garnish and chill

Finish each serving with a small sprig of mint if using. Chill assembled bowls for another 10–15 minutes if you want them extra cold, or serve immediately. The dessert keeps covered in the refrigerator for up to 24 hours; sago will continue to absorb liquid and soften over time.