Snack · 30 min · chinese

Mango Pomelo Sago

Weeknight-friendly Chinese cooking: Mango Pomelo Sago comes together in 30 minutes with mango, pomelo, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 Mango
• 1 Pomelo
• 0.5 cup Small tapioca pearls
• 1 cup Coconut milk
• 0.5 cup Evaporated milk
• 0.25 cup Sugar
• 4 cups Water

Steps

1. Simmer the tapioca pearls 15 minutes until translucent with tiny white centers, then rest covered 10 minutes. Rinse in cold water — they should be chewy, not mushy.
2. Blend one mango with the coconut milk, evaporated milk, and sugar into a smooth, sunny puree. Chill.
3. Supreme the pomelo into juicy segments, and dice the second mango. Keep the textures distinct: silky puree, popping citrus, chewy pearls.
4. Stir the pearls into the chilled mango soup. Divide among bowls and top with pomelo and mango.
5. Serve cold. The classic Hong Kong dessert soup: tropical, creamy, and gone in minutes on a hot day.

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