Mango Pomelo Sago Pudding is a traditional Chinese recipe (from Hong Kong) for a classic dessert of sago pearls in a coconut milk base topped with mango and pomelo fruit that's often served as a lucky dish for Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Cantonese Mango Pomelo Sago Pudding.
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Mango Pomelo Sago Pudding 楊枝甘露 is a traditional Cantonese recipe for a sweet and refreshing dessert made with mangoes and sago pearls that is often served for Chinese New Year.
The pomelo, which is believed to bring constant prosperity, also has a pronunciation that symbolize good luck. The Chinese word for pomelos (柚 yòu) sounds similar to 'to have' (有 yǒu); disregarding its tone, however, it sounds exactly like 'again' (又 yòu). As a result it's used for many dishes during Chinese New Year. This recipe uses pomelo segments (ie the flesh). To make use of the skin you could always prepare the Cantonese Braised Pomelo Skin with Fish Stock.
Ingredients:
50g small tapioca pearls
750ml water
2 tbsp granulated sugar + additional to taste
1/2 tin (200ml) coconut milk, divided canned
2 large fresh mangoes peeled and diced into small chunks, reserve some for garnish
250ml whole milk or evaporated milk
150g (1 cup) ice
a few pomelo segments
Method:
Combine the tapioca and 750ml water in a saucepan. Bring to a boil over high heat, then immediately turn off the heat. Cover with a lid and let it stand for 10-15 minutes, until the tapioca pearls are transparent (or almost transparent), stirring intermittently.
Once the tapioca pearls are translucent, drain them in a colander and rinse under cold running water.
Drain and transfer the tapioca pearls to a bowl and stir in 2 tbsp of sugar along with 100ml of coconut milk.
Put about ¾ of the diced mangoes to a blender, along with remaining 100ml coconut milk, milk, ice and blend until smooth. Taste to see if it's sweet enough for your liking. If not, add sugar to taste and blend again.
Add the pureed mango-coconut milk mixture into your serving vessel.
Layer over the cooked tapioca pearls, diced mango, pomelo segments, and top with additional coconut milk if you wish. Repeat with the remaining ingredients to make 4 desserts.
Transfer to the refrigerator and chill for at least an hour before serving.
