Yang Zhi Gan Lu
Mango Pomelo Sago
A beloved Hong Kong dessert soup featuring sweet, ripe mangoes, chewy sago pearls, juicy pomelo, and a creamy coconut-evaporated milk base. This chilled dessert is refreshing and satisfying.
🧂 Ingredients
- 3 Ripe mangoes(Choose very ripe, sweet mangoes like Ataulfo (honey) or Carabao for the best flavor and texture. You'll need about 500-600g of fruit flesh.)
- 60 g Sago pearls(Small sago pearls are preferred for this dessert.)
- 1 cup Pomelo segments(Fresh pomelo segments, membranes removed, and broken into bite-sized pieces. Grapefruit can be substituted if pomelo is unavailable, but the flavor will be more bitter.)
- 200 ml Coconut milk(Full-fat canned coconut milk is recommended for richness.)
- 100 ml Evaporated milk(Adds creaminess without diluting the flavor too much.)
- 4 tbsp Granulated sugar(Adjust to your sweetness preference and the sweetness of the mangoes.)
- 6 cups Water(For cooking the sago pearls.)
👨🍳 Instructions
- 1
Cook the sago pearls: Bring 6 cups of water to a rolling boil in a medium saucepan. Add the sago pearls and stir immediately to prevent sticking. Cook, stirring occasionally, for about 15-20 minutes, or until the pearls are almost completely translucent with just a tiny white dot in the center. If the water becomes too starchy, you can drain and rinse the sago under cold water and return it to fresh boiling water to finish cooking. Once translucent, drain the sago pearls thoroughly and rinse them under cold running water to remove excess starch and stop the cooking process. Set aside to chill in the refrigerator.
⏱️ 20 minutes - 2
Prepare the mango base: Peel and pit 2 of the ripe mangoes. Cut the flesh into chunks. Place the mango chunks, coconut milk, evaporated milk, and granulated sugar into a blender. Blend until smooth and creamy. Taste and adjust sugar if needed. Pour this mixture into a large bowl.
⏱️ 5 minutes - 3
Prepare the fruit components: Peel and pit the remaining mango. Dice its flesh into small, bite-sized cubes (about 1-1.5 cm). If your pomelo segments are large, break them into smaller, manageable pieces, removing any tough membranes or seeds. Add the diced mango and pomelo pieces to the mango base in the bowl.
⏱️ 10 minutes - 4
Combine and chill: Gently fold the chilled, cooked sago pearls into the mango mixture with the diced mango and pomelo. Stir carefully to combine without mashing the fruit. Cover the bowl and refrigerate for at least 1.5 hours, or until thoroughly chilled. The flavors will meld and the dessert will thicken slightly as it chills.
⏱️ 1 hour 30 minutes (chilling) - 5
Serve: Ladle the chilled Yang Zhi Gan Lu into individual serving bowls. Garnish with a few extra pomelo sacs or a small piece of mango, if desired. Serve immediately while cold.
⏱️ 5 minutes
💡 Pro Tips
- ✓Use very ripe, sweet mangoes for the best flavor and natural sweetness. Ataulfo or Carabao mangoes are excellent choices.
- ✓Ensure sago pearls are cooked until fully translucent to avoid a chalky texture. Rinsing them under cold water is crucial to remove starch and prevent them from clumping.
- ✓Chill the dessert thoroughly for at least 1.5 hours. The cold temperature is key to enjoying this refreshing dessert.
- ✓Adjust the sugar content based on the sweetness of your mangoes and your personal preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced dragon fruit (pitaya) for visual appeal and a subtle flavor.
- Increase the amount of coconut milk for a richer, more pronounced coconut flavor.
- A splash of condensed milk can be added for extra sweetness and creaminess.
- Some recipes include a small amount of cream for added richness.