Ingredients
Mango Flesh
400g
Sago
40g
Coconut Milk
100ml
Condensed Milk
12g
Milk
200ml
Grapefruit
A little
Mango Meatballs with Sago
- Prepare the ingredients. I’m using coconut milk, not coconut water.
- For the small sago pearls, use only what you need and seal the rest for storage. Sago isn’t actually rice, so there’s no need to rinse it before cooking. If you rinse it, it will dissolve.
- Pour about 500g of water into a pot (the amount doesn’t need to be precise). Bring it to a boil over high heat, then add the measured 40g of sago. Reduce to low heat, cover the pot, and simmer for 15 minutes, stirring occasionally to prevent the sago from sticking to the bottom. Once the sago is mostly transparent with just a tiny white core (smaller than what’s shown in the picture), turn off the heat and let it sit covered for 15 minutes.
- Let the sago cook until the white core disappears and it becomes completely transparent.
- Rinse the sago under cold water a few times, then place it in a bowl of cold water and set it aside.
- Prepare the coconut milk mixture using a 1:2 ratio of coconut milk to regular milk. Add 200ml of milk to 100ml of coconut milk. Since coconut milk itself is not sweet, add 12g of condensed milk for flavor, and stir until well combined. Set aside.
- Take the sago out of the cold water, drain it, and add it to the coconut milk mixture. If eaten as is, this is the popular coconut sago dessert found on the market.
- Cut the mango. It’s best to choose large mangoes, as they tend to be sweeter. Stand the mango upright and, avoiding the pit, slice down both sides to cut it into three pieces.
- Use a knife to score a crosshatch pattern on the mango flesh without cutting all the way through.
- Press the skin of the mango with your hand, and the beautiful mango flower will pop out.
- Do the same with the other piece.
- Cut the mango flower into nice, square mango cubes and set them aside.
- Place all the remaining mango flesh (the scraps) into a blender and puree it into mango puree.
- The smooth mango puree is ready. (Don’t be lazy and blend the mango and milk together in the blender, as it will create a lot of bubbles.)
- Pour the mango puree into the coconut sago mixture from step 5 and mix well. Then, top it with a few pieces of mango cubes.
- Add the grapefruit segments on top (I used regular pomelo, which is also delicious). If you have mint leaves, you can use them for decoration. The Mango Sago with Pomelo is now complete!
- It’s all big chunks of mango flesh! How satisfying!!!
- Serve the Mango Sago with Pomelo in cups. Place the mango puree at the bottom, then add the sago, followed by the coconut milk layer. Give it a stir before eating.
