Mango pomelo sago is a very popular Hong Kong dessert made of fresh mango, pomelo and sago in a creamy mango coconut milk. This is a healthier vegan version made with no added sugar. Enjoy!
Prep Time 10 mins
Cooking Time 10 mins
- Cook sago according to package instructions. Sago is cooked when it turns transparent. Drain, rinse under cold running water, then drain again. Transfer drained cooked sago to a large bowl or container.
- Separate pomelo pulps and add to the bowl with sago.
- Dice mango into small cubes. Transfer 1/4 of diced mango to the bowl, and transfer the rest of the mango to a blender.
- Add coconut milk to blender and blend until smooth.
- Transfer mango coconut milk mixture to the bowl. Stir to combine.
- Let chill in the fridge for at least 2 hours before serving. Garnish with extra diced mango, pomelo pulps and coconut milk. Enjoy!
- If you don't have access to pomelo or it's not in season, you can substitute it with grapefruit.
- Sago is tiny, white tapioca pearls. You can find it in Asian grocery stores.
- Traditionally this dessert is made with additional evaporate milk and sugar. I've omitted them in this recipe to keep it vegan and low sugar. Depending on how sweet your mangos are and your preference for sweetness, you might want to add some sweetener.
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days.