Tulo

Mango Pomelo Sago Recipe

A glass bowl of chilled mango pomelo sago topped with diced mango, pomelo segments, and a drizzle of coconut milk.
Photo by Change C.C on Pexels

Blending most of the mango into a smooth puree gives the soup its body and color, while a portion is left diced for texture, and cooking the sago separately in plenty of water keeps the pearls from turning into a starchy clump before they hit the sweet coconut-mango base.

Prep
25 min
Cook
15 min
Total
160 min
Servings
6

Ingredients

Servings6
  • 1/2 cup small tapioca (sago) pearls
  • 4 large ripe mangoes, peeled and pitted
  • 1 cup pomelo, segments separated and peeled
  • 1 cup coconut milk, full-fat
  • 1/2 cup evaporated milk
  • 1 cup cold water or chilled mango juice
  • 3 tbsp granulated sugar
  • 1 tbsp lemon or lime juice

Nutrition per serving

Calories
648
Protein
3g
Carbs
143g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a medium pot of water (at least 6 cups) to a boil. Add the sago pearls and stir once so they don't stick to the bottom.
  2. 2Cook at a rolling boil for 12-15 minutes, stirring occasionally, until the pearls turn mostly translucent with only a small white dot remaining in the center.
  3. 3Turn off the heat, cover, and let the pearls sit in the hot water for 8-10 minutes, until they turn fully clear.
  4. 4Drain the sago in a fine-mesh sieve and rinse immediately under cold running water, swishing with your fingers, until the pearls are no longer sticky. Set aside.
  5. 5Roughly chop three of the mangoes and puree them in a blender until completely smooth. Dice the remaining mango into small cubes and reserve for topping.
  6. 6In a large bowl or pitcher, whisk together the mango puree, coconut milk, evaporated milk, water, sugar, and lemon juice until the sugar dissolves.
  7. 7Stir the cooled sago pearls into the mango mixture, then fold in about two-thirds of the pomelo segments, reserving the rest for topping.
  8. 8Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
  9. 9Ladle into bowls or glasses and top with the reserved diced mango and pomelo segments before serving.

Tips & variations

  • Use mangoes that give slightly to gentle pressure and smell fragrant at the stem, underripe mango turns the whole dessert sour instead of sweet.
  • If pomelo isn't available, ruby grapefruit segments (with the bitter pith removed) are the closest substitute, though the flavor will be more tart.
  • For a richer version, swap the water for additional coconut milk, or stir in a splash of heavy cream just before serving.
  • Small tapioca pearls (labeled as sago or small pearl tapioca) cook much faster than the large boba-style pearls, don't substitute one for the other without adjusting the boil time.

Storage & reheating

Store covered in the refrigerator for up to 2 days. The sago pearls will firm up and can turn slightly chalky after a day, so this dessert is best eaten within 24 hours. Do not freeze, as the texture of both the mango puree and the sago breaks down badly once thawed.

Tips from the Tulo kitchen

  • Segmenting the pomelo over a bowl catches the juice, which can be stirred right into the base for extra flavor instead of being wasted.
  • If the pomelo tastes very bitter, toss the peeled segments with a pinch of sugar and let them sit for 10 minutes before adding them, this tames the bitterness without diluting the fruit.

FAQ

What is sago in mango pomelo sago?

Sago refers to small tapioca pearls (not true sago palm starch in most modern recipes), cooked until translucent and rinsed cold so they stay separate and slightly chewy in the finished dessert.

Can I make mango pomelo sago ahead of time?

Yes, it can be made up to a day ahead and kept covered in the fridge. Add the diced mango and pomelo topping just before serving so it doesn't sit soggy in the liquid.

Why is my sago still white and hard in the middle?

It needs more time steeping off the heat with the lid on; the residual heat finishes cooking the starchy core after boiling, and pulling it too early leaves a hard center.

Can I use canned mango pulp instead of fresh mango?

Yes, canned Alphonso mango pulp works well and gives a consistent sweetness, though it's often already sweetened, so cut back on the added sugar by about half.

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