Mango Sago Pomelo

Mango Sago Pomelo

Hubby and I just came back from our Philippines trip and  it’s Mango season in the there. We brought back ripe and unripe mangoes as well as mango puree. Philippines is well-known to have the best mango, its sweet, fragrant and creamy. You cannot hide the ripe Philippine mango as it will release a strong mango fragrant when it is ripe and that also will tell that the mango is very sweet.  Philippines have different varieties of mangoes the best varieties are coming from "Pangasinan and Guimaras". Mangoes from Guimaras is known as one of the sweetest mangoes in the world thus earning the nickname as “Mango Capitial of the Philippines. Mango from Guimaras is hard to find in Philippine market as it is mostly for export. Pangasinan is the country largest producer of mangoes their mangoes are the ones very popular in the Philippines markets. The best variant from Pangasinan is what we called “”kalabaw” or carabao mango, this is very sweet, it has more flesh as seed is very thin as well as the skin and that is the type of mango I am using on this recipe.

Since I got mangoes, mango puree and pomelo from the market, it is timing to make this dessert. My family is mango lovers so anything goes with the mango sure they will like it.This dessert isso easy to make, you will only need pearl sago, mango, mango puree (can buy or make from fresh mango), milk, sugar syrup or you can use honey if you want and pomelo. The only ingredient that needs to be cooked here is the pearl sago which so easy to do, just boil it then set aside for few minute, there you go, you have your pearl sago. In case you cannot find it anywhere, you can substitute it with plain jelly cut into small pieces.

Mango Pomelo Sago is one of my favorite desserts. It is always present on occasions that we are attending, like weddings, dinner and dance, and lunch gathering here in Singapore. It is indeed very refreshing and cool.

Mango Sago Pomelo Recipe

Ingredients
(Serves 4)

This recipe is adopted from Noob Cook with modification according to my preferences

– 300ml Mango Puree

– 150ml Fresh Milk (or you can use 100ml Evap + 50ml water)
– 1  Ripe Mango, cut in cubes or diced)

– Sugar syrup to taste (mixing 4 tbsp caster sugar with just enough hot water to dissolve)
– 80g sago pearls
– Pomelo, peeled and sacs separated, about 50g or more depending to your preference

Instructions:

For cooking Sago:
1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.

For Making the Mango Pomelo Sago:
2) Mix Mango puree and milk. Add sugar syrup to taste. Add cooked pearl sago to the mixture.

3) Chill the mixture in the fridge for at least 1 hour, until cold. Serve in bowls, topped with mango cubes and pomelo