Mango Pomelo Sago Dessert

Mango which happens to be one of my favourite tropical fruit is in season now. As I still have some leftover mangoes after making the Mango and Pistachio Friands last week, I moved on to make this yummy Mango Pomelo Sago Dessert. I didn’t use coconut milk, evaporated milk or whipping cream to make this dessert but used mango juice (store bought) and fresh mangoes instead. An easy method to combine everything together. So good to have a bowl of this cool refreshing dessert especially to beat the scorching hot weather.

Mango Pomelo Sago Dessert

Ingredients: serves 3-4 persons

      300g Mango, skinned and chopped
      200ml Mango juice (I used Marigold Peel Fresh)
      200ml Fresh squeezed orange juice
      100g Pomelo, peeled and reserved pulps
      50g Sago pearls
      Extra mango cubes from 2-3 mangoes

      Method:

• Rinse sago pearl under running water in a sieve till water runs clear. Drain well and pour into a pot of 800ml water boiling water. Let it keep boiling for about 5 minutes and turn of the heat.
• Cover the sago pearls with a lid for another 5 minutes or until you see the sago pearls become translucent. Pour out sago pearls into a sieve and rinse with cold water, drain well.
• Blend 300g mango and mango juice to smooth puree. Combine squeezed orange juice and blend well again.
• Combine mango mixture and sago pearls together in a large bowl or jar, stir well. Chill in the fridge for 2 hours or more.
• To serve, pour mango dessert into individual serving bowl. Add about 2 tablespoons or more of mango cubes into it with pomelo pulps. For quicker way, you may also combine the mango cubes, pomelo and sago together with the mango puree and chill.

• 先把西米放入过滤筛盛着用水冲洗干净，稍微滤干。倒入一锅煮开的800毫升热水里，大火煮至5分钟，熄火。
• 盖上锅盖，把西米闷至透明。倒入过滤筛用冷水冲净，备用。
• 300克的芒果肉和芒果汁放入搅拌器中，打滑。然后加入鲜橙汁，再搅打均匀即可。
• 将芒果汁倒入一个大碗或瓶罐里和西米搅拌均匀。放入冰箱冷却最少两个小时。
• 享用前，将芒果汁倒入小碗中，表面放上西柚果肉和芒果丁装饰即可。**也可以把西柚，芒果丁和芒果汁全部混合在一起，置入冰箱冷冻。