Mango Pomelo Sago
A chilled tropical dessert made with juicy mango, bright pomelo, creamy coconut milk, and soft sago pearls. This mango pomelo sago recipe delivers a spoonful of sunshine with every bite — fruity, smooth, and gently sweet with a playful texture.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Blender
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- ½ cup small sago pearls
- 2 large ripe mangoes about 2 cups total; 1 ½ cups for blending, ½ cup diced
- 1 medium pomelo about 1½ cups peeled and broken into small pieces
- 1 can 13.5 oz coconut milk
- ½ cup coconut water
- ¼ cup sugar
- Pinch of sea salt
Optional:
- 2 Tbsp passion fruit pulp for topping
- 1 Tbsp chia seeds soaked
- A few fresh mint leaves garnish
Instructions
- Boil sago pearls in 4 cups of water for 12 minutes until nearly translucent.
- Let rest 5 minutes, then drain and rinse under cold water. Set aside.
- Blend 1½ cups mango with coconut milk, coconut water, sugar, and salt until smooth.
- Stir in sago pearls into the blended mixture.
- Fold in pomelo pieces and remaining diced mango.
- Chill for at least 1 hour in the fridge.
- Serve cold with optional toppings like passion fruit pulp and mint.
Notes
Naturally dairy-free. Be sure to fully peel the pomelo to remove any bitter membranes. Use ripe mangoes for best flavor and texture.