Mango pomelo sago dessert consists mainly of pureed mango, preferably honey mangoes for their natural sweetness and colour. The two different types of creaminess from the evaporated milk and coconut milk enhances the flavour of the mango.
This mango dessert is a special creation for a restaurant in Hong Kong which then decided to open a branch in Singapore. It is to no surprise that sago is added since it is quite a common ingredient in many Southeast Asian desserts.
Boiled sago adds a chewy texture to it while the additional pulps of pomelo completes the dessert as the tanginess is released with every mouthful. This perfect combination of flavours makes the dessert rightfully popular in Hong Kong and widely loved throughout Southeast Asia.
Fresh mangoes vs. mango pulp
The option of using fresh mangoes is not always the best when making this dessert as the type of mango used is crucial. Mangoes which are naturally sweet are the best choice. Depending on your location and the season, you may be able to get sweet Thai mangoes or Indian's Alphonso mango.
There are also varieties that are not that sweet. That being the case, sugar may be added but might still not be sweet enough for your liking. That's when canned mango pulp is a safer choice.
Mango pulp is actually blended mangoes. Hence, it is possible to make it yourself! In India, mango pulp is often used in mango lassi or even chutneys. It has the right amount of sweetness and depth of taste. Select those that contain a high percentage of mango pulp, circa. 95%.
Substitute evaporated milk
Evaporated milk is needed in the recipe to add creaminess to the dessert. Especially when using mango pulp, evaporated milk also helps to thin the liquid. However, normal milk may be used as a substitute. The only drawback is the lack of creaminess that is present in the evaporated milk. Homemade evaporated milk can be made by simmering 300ml of milk until it reduces to 150ml which is the amount needed for this recipe.
Substitute for pomelo
Pomelos might not be in season when you're attempting this recipe. Fret not! Try using grape fruit instead. Some eateries tend to mix pulps of grape fruit and pomelo into the dessert for the desired tanginess.
Freezing the dessert
The mango pomelo sago desserts may be kept frozen. This makes it convenient to have ‘instant’ desserts whenever the need arises.
