Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Chaunsa: is the variety of mango from Pakistan, I strongly recommended to you today!

Chaunsa is widely regarded as the best mango in terms of its rich aroma, sweet taste, juicy pulp and high nutritional value.

The season for Chaunsa in Pakistan normally starts at the beginning of June, and ends in the third week of August. Due to demand, it is heavily exported to the Middle East, Europe, and the USA. But in England, it’s only available from mid-June to end of July every year.

This mango is juicy, tasty, sugary sweet and smell wonderfully. It can compare to the Philippines’s mango 呂宋芒果.

Originally, this dessert introduced from Hong Kong more than 20 years ago. It’s still so popular there.

For this recipe, I use the coconut milk to substitute the evaporated milk. Mango, the sago and the pomelo are the main ingredients here. Try not to use too much sugar, because the mango that I used is so sweet. So, the sweetness  depends on your mango.

Follow the steps to cook the sago. And cool in the fridge. When the mango puree is ready, mix with the sago. Then serve with the shredded pomelo and cubed mangoes on top. Enjoy this delicious dessert in the summer!

Vegan Chilled Mango Sago Cream with Pomelo 楊枝甘露

Ingredient: 

  • 1/2 cup Sago Pearls
  • 2 Large ripe Mangoes,  cubed
  • 1 can/ 400g Coconut milk
  • 2 tbsp Raw sugar/ Brown sugar + 20ml hot water, whisk to dissolve
  • 180ml Nut milk of your choice
  • 60g or more Pomelo, flesh only, (and loosen it like shredded)

Method:

  1. Bring a pot of water to boil. Add sago and simmer for around 10 minutes. Off heat, keep the lid on and let the sago continue to cook for another 10 more minutes, until it turns translucent.
  2. Put the sago in a fine sieve and place under the running tap water to remove excess starch. Let it cool and chill in the fridge.
  3. Peel and remove the stone of the mangoes, cubed one quarter of the flesh. Reserve for garnishing. Place the remaining mangoes, coconut milk and the soy milk in a blender, blend until smooth.
  4. Mix the mango smoothie in the cooked sago. Add the sugar syrup to taste. Place back to the fridge.
  5. To serve, spoon the mixture to the serving bowls and scatter with pomelos and reserved cubed mangoes.

Note: 

  • For a quick tip: Prepare the cooked sago and keep in the fridge, you only need to blend the mango and the nut milk together. And mix with other ingredients. Then, you can enjoy this dessert anytime you like.

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