Mango & pomelo sago

Mango & pomelo sago

By
From
Hong Kong Diner
Serves
6-8
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
1/2 a pomelo fruit
1 large ripe mango
100ml coconut milk

The mango sorbet

Quantity Ingredient
250g fresh ripe mango pieces, pureed
100ml water
100ml lime juice
100g caster sugar

The sago syrup

Quantity Ingredient
50g rock sugar
600ml cold water
150g dried tapioca pearls

The mango pulp

Quantity Ingredient
250ml mango juice
250ml cold mango puree, or fresh ripe mango

Method

  1. First make the mango sorbet by blending all the sorbet ingredients together in a blender. Place in a small Tupperware, covered with a lid, and put into the freezer overnight.
  2. Put the sago syrup ingredients into a saucepan and bring to the boil, then lower the heat to a simmer, stirring continuously for 25–30 minutes to ensure that the tapioca cooks evenly. Once the tapioca looks translucent, cover with a lid and leave to cool. It will end up with the consistency of slightly watery jelly.
  3. Peel the pomelo, then extract the flesh from each segment, discarding the pith. Peel the mango and slice into 1cm cubes.
  4. Add 2–3 tablespoons of sago syrup to each bowl. Then, in a blender, blend the mango pulp ingredients together and pour into individual serving bowls. To assemble the dessert, pour a swirl or two of coconut milk over the top of the mango pulp, scatter a generous portion of the pomelo and mango bits over the top, and finish with a scoop of mango sorbet.
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