📝 About This Recipe
Originally created in Hong Kong in the 1980s, this iconic chilled dessert is a symphony of textures and tropical brightness. It features a velvety mango nectar base punctuated by chewy translucent sago pearls and the sophisticated, bittersweet pop of fresh pomelo sacs. This refreshing treat perfectly balances creamy coconut richness with the vibrant acidity of sun-ripened mangoes, making it the ultimate palate cleanser.
🥗 Ingredients
The Sago Pearls
- 1/2 cup Small Tapioca Pearls (Sago) (dry pearls, not the large boba variety)
- 6 cups Water (for boiling pearls)
The Mango Base
- 3 large Ripe Honey Mangoes (Ataulfo) (peeled and pitted)
- 1/2 cup Coconut Milk (full fat for best creaminess)
- 1/4 cup Evaporated Milk (adds a silky, floral dairy note)
- 2-3 tablespoons Simple Syrup or Honey (adjust based on mango sweetness)
- 1 pinch Fine Sea Salt (to enhance the fruit flavors)
Texture and Garnish
- 1/2 cup Fresh Pomelo (membranes removed, sacs gently separated)
- 1/2 cup Reserved Mango Cubes (diced into 1cm cubes for topping)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
Bring 6 cups of water to a rolling boil in a medium saucepan. Do not add the sago until the water is bubbling vigorously.
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2
Slowly pour in the sago pearls. Stir immediately and constantly for the first 2 minutes to prevent them from clumping together or sticking to the bottom.
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3
Reduce heat to medium and simmer the sago for 10 minutes. The pearls should look mostly translucent with a tiny white dot remaining in the center.
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4
Turn off the heat, cover the pot with a tight-fitting lid, and let the sago sit for another 10-15 minutes. The residual heat will finish cooking the centers until they are completely clear.
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5
Drain the sago through a fine-mesh sieve and immediately rinse under cold running water. This removes excess starch and stops the cooking process, ensuring a bouncy texture.
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6
Submerge the cooked sago in a bowl of ice water until you are ready to assemble; this keeps them plump and individual.
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7
Prepare the fruit: Dice two of the mangoes into rough chunks for blending. Dice the third mango into neat, uniform cubes to be used as a topping.
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8
In a high-speed blender, combine the rough mango chunks, coconut milk, evaporated milk, simple syrup, and a pinch of salt.
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9
Blend on high until the mixture is completely smooth and looks like a thick, golden nectar. Taste and add more sweetener if your mangoes are slightly tart.
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10
Transfer the mango puree to a large bowl and chill in the refrigerator for at least 30 minutes. This dessert is best served ice-cold.
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11
To assemble, drain the sago pearls once more and stir them into the chilled mango puree until evenly distributed.
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12
Ladle the mixture into individual serving bowls or glass coupes.
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13
Top each bowl generously with the reserved mango cubes and a handful of the pomelo sacs. The pomelo should be scattered so every spoonful gets a burst of citrus.
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14
Garnish with a sprig of mint and serve immediately while chilled.
💡 Chef's Tips
Always use the ripest mangoes you can find; if they aren't fragrant, the soup will lack depth. If you cannot find pomelo, grapefruit is a suitable substitute, though you should toss the grapefruit segments in a little sugar first to temper the bitterness. Never skip the 'resting' period for the sago; boiling them until clear usually results in a mushy, overcooked exterior. For a lighter version, you can substitute the evaporated milk with more coconut milk or a splash of almond milk. If the soup is too thick after chilling, thin it out with a tablespoon of cold water or milk until it reaches your desired consistency.
🍽️ Serving Suggestions
Serve in chilled glass bowls to maintain the temperature and showcase the vibrant colors. Pair with light dim sum favorites like Har Gow (shrimp dumplings) for a classic Cantonese experience. Enjoy alongside a cup of hot Jasmine tea to balance the cold, creamy sweetness. For a 'street food' style presentation, serve in a tall glass with a wide straw, similar to bubble tea. Add a scoop of coconut sorbet or mango ice cream on top for an extra indulgent treat.