Mango Pomelo Sago (Yang Zhi Gan Lu)
Chilled mango and coconut cream with chewy sago pearls and juicy pomelo, a bright Hong Kong dessert for warm days.
- Time1 hr
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring the litre of water to a rolling boil. Tip in the sago and stir. Boil for 10 minutes, stirring now and then so it does not stick.
10 min - 2
Turn off the heat, put the lid on and leave for 10 minutes, until the pearls are clear with no white dot in the middle.
10 min - 3
Drain the sago in a sieve and rinse under cold water until cool. Leave it in a bowl of cold water so it does not clump.
- 4
Roughly chop one and a half of the mangoes. Blend with the coconut milk, 150 ml water and the sugar until smooth. Chill for at least 30 minutes.
30 min - 5
Dice the rest of the mango. Peel the pomelo, remove all the white pith and pull the flesh into small juicy pieces.
- 6
Drain the sago. Divide the mango cream between 4 bowls, spoon over the sago, mango and pomelo and add a few ice cubes if you like. Serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
