Mango Pomelo Sago Dessert (杨枝甘露)

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The weather is getting hot, there is nothing that can’t be solved with a glass or a bowl of this Yang Zhi Gan Lu (杨枝甘露)。

It’s a kind of mango pomelo sago dessert. It has a strong mango aroma, chewy sago peals and coconut milk. It’s unique with its sweet taste and great to beat the heat.

The name itself seems complicated; it is actually easy to make at home. The recipe, the ingredients are straight forward.

There is no fixed method of making this dessert. You can add other fruits you like to increase the flavor.  If you don’t have coconut milk, you can replace it with milk, evaporated milk, or fresh cream to make the dessert with rich flavor.

I think the key point of making this dessert is the method of cooking sago. There are a few tips that I would like to share about cooking sago.

First, the sago cannot be soaked or washed in advance, because sago is made of powder, soaking or washing in advance will make sago completely dissolved in water.

Second, sago is not cooked, but cooked by simmering, in other words, sago is cooked with the remaining heat in the pot.

Third, we need to wait for the sago to boil, turn off the heat and let it simmer for about 15 to 20 minutes without opening the lid.

The sago is smooth and elastic, the mango is sweet, refreshing tartness from the pomelo and the milky aroma is added, it is ice-cold, one bite and one sip after another. . . can’t stop!

 

INGREDIENTS

 

1 medium size mango

100g pomelo

100ml milk or coconut milk

100g sago

 


METHODS

 

1. Bring a large pot of water to boil on medium to high fire. Place sago in. Use a high fire to re-boil the liquid and then use a medium fire and keep the liquid boiling during the whole process. Give several stirs to make sure the pearls are not sticky to the bottom.

Cook for 10 minutes and cover the lid and let it simmer for another 15 to 20 minutes and make sure not to open the lid. Check whether the pearls are completely transparent. In most cases, they should be well-cooked and transparent. If not, continue cooking on a high fire for several minutes until well cooked or the white dot in the middle of sago disappears.

2. Put the cooked sago in a drain basin and rinse it several times with cold water to remove the starch, then soak it in iced water.

3. Peel and remove the core of the mango, cut into cube shapes, reserve one third for topping, and puree the rest together with the coconut milk using a hand blender or a fruit blender.

4. Ready the pomelo, take the pulp and remove the white part, break into small chunks and prepare some extra for decoration.

5. Prepare 1 jar and one bowl OR 2 bowls. Layer the pomelo pieces on the first layer followed by some mango cubes and sago. Pour in the mixture of mango. Top with some mango cubes and pomelo pieces for decoration. ENJOY!!

 

 

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