A chilled Hong Kong dessert with mango puree, sago pearls, pomelo, and coconut milk.
18 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the sago pearls in boiling water for 10 minutes.
Drain the sago pearls and rinse them in ice water.
Puree two of the mangoes with the coconut milk and syrup.
Dice the remaining mango and separate the pomelo into segments.
Mix the sago, mango puree, and lime juice.
Serve cold with mango cubes and pomelo segments.
💡 Tip: Rinse the cooked sago pearls in cold water; they stay glossy and separate instead of sticking together.
🍽️ Serving suggestion: Serve cold in bowls, topped with mango cubes and pomelo segments.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~264
kcal calories
3
g protein
54
g carbs
4
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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