People usually use pomelo rather than grapefruit for this dessert but in Australia, nice pomelo is just hard to get. The common substitute is grapefruit and mangoes are in seasons now. The steps for the Mango Coconut Milk Sago are super simple.
NOTE: The Mango Coconut Milk Sago must be served ❄️COLD❄️ Not in room temperature or slightly chilled. I recommend putting it into the fridge for at least 2 hours before serving. The flavour is much stronger and better when it is served cold.
Mango Grapefruit Coconut Milk Sago
- 30 g Sago 30g
- 2 Mangoes
- 100 g Water
- 150 g Coconut Milk
- 50 g Evaporated Milk
- Grapefruit and Lychee
- Bring water to boil
- Add sago into the water, bring to boil in medium heat for 5 mins, cover with lid and set aside for 10 mins
- Drain out the sago, the sago should now become larger in size and translucent
- Add sugar and water, stir until sugar disolves
- Add in coconut milk, bring to simmer, remove from heat and then chill until it completely cools down
- Blend mango into juice, leave some mango cubes
- Put the mango juice into a large glass bowl, mix in the coconut milk, slowly add and mix the evaporated milk in
- Add sago into the mixture
- Put mango cubes and lychees at the bottom serving bowl, pour the mango mixture in
- Put more mango cubes and lychees at the top before you serve
Check out our Sweet Red Bean Soup is you are looking for other Chinese desserts.