Chilled Mango Puree With Sago And Pomelo Recipe

Prepare mangoes

Peel and dice enough ripe mangoes to yield about 2 cups of flesh (about 2 medium mangoes).

Place the mango flesh in a blender or food processor. Add 2 tablespoons granulated sugar (adjust to taste), 1 tablespoon fresh lime juice and 2 tablespoons cold water to loosen the puree.

Blend until completely smooth, about 30–60 seconds. Taste and add up to 1 additional tablespoon sugar if needed. Add a pinch of salt to enhance sweetness and blend once more.

Transfer puree to a bowl, cover and refrigerate until chilled, minimum 30 minutes. If you need it sooner, place the sealed container in an ice bath for 10–15 minutes.

Bring 6 cups of water to a rolling boil in a wide pot.

Slowly add 1 cup small tapioca pearls to the boiling water, stirring gently so they don’t stick. Keep the water at a steady medium-high boil; stir occasionally.

Cook the sago until the pearls turn translucent with a small opaque dot in the center, about 10–12 minutes (time may vary by brand). Reduce heat if the pot threatens to boil over.

When cooked, immediately remove the pot from heat and pour the sago through a fine-mesh sieve into a bowl. Rinse briefly under cold running water while gently stirring to remove excess starch and stop cooking.

Transfer the rinsed sago into a bowl of ice water (use about 1 cup ice cubes and cold water) and let sit for 2–3 minutes to chill and firm the pearls slightly.

Drain the sago well in a sieve and, if desired, toss with a teaspoon of sugar or a splash of water so they don’t clump. Keep refrigerated until assembly.

Prepare the pomelo: peel, separate into segments and remove the membranes and pith so you have clean, bite-sized pieces. Measure about 1 cup of segments.

If using coconut milk: gently shake or stir 1/4 cup light coconut milk. For a silkier finish, warm it very briefly (5–8 seconds) in the microwave and stir, then chill again. Keep chilled until serving.

To assemble, divide chilled mango puree among 4 serving bowls or glasses (about 1/2 cup puree per serving).

Spoon roughly 1/4 cup cooked, chilled sago onto each portion of mango puree, distributing evenly.

Top each serving with about 1/4 cup pomelo segments. Drizzle each with approximately 1 tablespoon (about 1/4 oz) of chilled coconut milk if using.

Finish with a sprinkle of toasted coconut flakes (about 1/2 tablespoon per serving), a small pinch of flaky salt if you like, and garnish with 1–2 mint leaves.

Serve immediately while sago is cool and mango puree is chilled. Leftovers: store components separately in airtight containers in the refrigerator up to 2 days (sago tends to soften over time).