Hong Kong
Mango pomelo sago
Mango cream, chewy sago and bursts of pomelo. Hong Kong’s dessert shop superstar.
30 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayMango, sago, pomelo, coconut and evaporated milk.
The original282kcalsame
4 gproteinsame
3 gfibresame
30minutessame
Hong Kong mango pomelo sago, yeung chi gam lo.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cook the sabudana in plenty of boiling water for 10 to 12 minutes, then rest covered 5 minutes. Rinse in cold water.
- 2Dice one mango. Blend the other two with the coconut milk, evaporated milk and sugar.
- 3Stir the sago into the mango cream and chill 1 hour.
- 4Peel pomelo segments and flake into small bits.
- 5Ladle into bowls and top with diced mango and pomelo.
Serve it like this
Serve very cold in glass bowls, topped with mango cubes and pomelo flakes, with a wide spoon.