Photograph of the finished Mango pomelo sago

China · Chè xoài bưởi bột báng

Mango pomelo sago

35 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ripe mangoes Ripe mangoes 1.8 lb
  • Photograph of Grapefruit Grapefruit 8.5 oz
  • Photograph of Small tapioca pearls Small tapioca pearls 5.6 oz
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Sweetened condensed milk Sweetened condensed milk ½ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Fresh milk Fresh milk 1 cups

Method

  1. 1 Boil the tapioca pearls in plenty of water for 12 minutes, until only a small white spot remains in the center, then turn off the heat and let it rest for 10 minutes.
  2. 2 Rinse the tapioca pearls with cold water to remove the stickiness; any stickiness will make the entire bowl of dessert thick and clumpy.
  3. 3 Blend two-thirds of the mango with fresh milk, coconut milk, and condensed milk to make the base for the dessert.
  4. 4 Cut the remaining mango into small cubes and separate the grapefruit segments into individual strands.
  5. 5 Mix everything together and refrigerate for 2 hours; the grapefruit segments provide a slightly bitter taste that balances the sweetness of the mango.
Start cooking