Mango Sago with Pomelo 楊枝甘露

I use mangoes the most in making desserts, especially during summer--ice cream, jelly, panna cotta, mochi, mille crepes, pudding, souffle. Yet this one is a bit different from the rest. It is in liquid form, much like dessert soups common in Asian cuisine. Unlike baking, dessert soups are very forgiving and easy to make. There is almost no way to mess up or fail. Adjust the amount of sugar or use sugar substitute according to your palate.

Using mango puree and dice mangoes together increases the mango flavor and it matches so well with coconut milk and sago. I wonder why I haven't made this before!

Ingredients to make about six 8oz cups:

4 ripe mangoes
one third pomelo or grapefruit
50g sago
half a cup coconut milk, unsweetened
half a cup evaporated milk or ½ & ½

50g rock sugar
1 cup water

1) Put 2 cups of water in a big pot and bring it to a boil. Add sago and let it boil for 5 minutes. Remove from heat. Cover and let it sit for 15 minutes or until the sago is transparent. Drain and use cold water to rinse a few times. Drain and set aside.
2) Cut the meat of 2 mangoes and puree in a blender. Set aside.

3) Dissolve rock sugar in a pot with one cup of water. Set aside and let cool to room temperature.
4) After peeling the grapefruit, remove the skins or membranes and take out the meat.
5) Dice the meat of the remaining 2 mangoes.
6) In a large bowl, mix the rock sugar syrup, mango puree, coconut milk, evaporated milk and sago. Taste and add granulated sugar according to your taste. Add diced mango and grapefruit. Refrigerate and serve cold.