MASAKAN DAPUR: Mango Sago Pomelo (杨枝甘露)

Mango Sago Pomelo (杨枝甘露)

I guess every year after all the praying at home is done, we are usually left with a (or more) ripe pomelo fruit. Yes of course you are welcome to just peel and consume it as is. But some might think it's bitter after taste ain't that palatable...unless you get Ipoh Pomelo heehee (Confirm sweet yo). So why not make dessert out of it? Of course the most common one is Mango Sago Pomelo (杨枝甘露). If you have attended Chinese dinners or weddings, there's bound to be once you will have this as a dessert. Well, now you can satisfy your appetite by making a whole lot of it and chill it in the fridge to consume whenever you fancy over the next couple days, yoohoo!

There is quite a number of different recipes out there, which I am pretty sure everyone has their own concoction and preference of sweetness. Personally I love the soup to be stronger in mango taste, not too sweet and a creamy after taste. And of course with loads of liao (sago, mango and pomelo!) inside, yum!

Ingredients for Sago Mango Pomelo (Serves 6-8 pax)

2 large ripe mango (oops picture only shows one haha)

Peel the mango, cut out all the flesh. Then weigh out about 250g of the flesh for puree (Which I usually picked out the not so nicely cut ones)

Cut the rest into bite size cubes and store in a air tight container to chill in the fridge.
Puree the 250g mango flesh till smooth. Set aside to use later.

70g sago
3 cups water
250g mango puree
150ml fresh milk
200ml evaporated milk
200ml water
70g caster sugar (you can add less first, taste test then add more to your preference)
Fresh mango flesh (cut earlier)
Pomelo pulps (I added half of my pomelo fruit in, so go crazy and add more if you love this fruit)

Soak the sago for 5 minutes in the 3 cups of water in a sauce pan.
Then place the pan over medium fire and start boiling. Stir constantly making sure the sago doesn't clump together or the bottom of the pan.
masak for about 5-7 minutes till the sago is transparent. Off the fire ans let sit for another 5 minutes.
Drain the whole mixture in to a fine sieve. Run cold water over it and set aside for use later.
In another pot, add in milk, evaporated milk, water and sugar in. Place the pot over medium fire and bring to a simmer and stir constantly to make sure the sugar melts.
One you see bubbles on the side of the pot, remove from fire.
Leave the mixture to cool for 30 minutes.
Add in the mango pure and sago.
You can whisk if necessary to break up the lumps and making sure everything is incorporated nicely.
Add in the pomelo and mango cubes and give it a gently stir. Chill the whole mixture for at least 2 hours in the fridge in an air tight container. Best eaten when cold. :9 Enjoy!