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Mango Pomelo Sago Recipe

Mango Pomelo Sago originated in Hong Kong and eventually spread to Singapore and Taiwan. Over time, this dessert has evolved into many different forms.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: Chinese
Keyword: dessert, easyrecipe, fruit, Hong Kong, mango, pomelo, sago
Servings: 4


  • 4 tbsp pomelo pulp
  • 1 mango
  • 2 tbsp sago uncooked
  • 650 ml water
  • 150 ml coconut milk
  • 150 ml evaporated milk unsweetened
  • 4 cups mango pulp can substitute with fresh mangoes


  • If you are using a whole pomelo, score the fruit in quarters to make it easier to peel. Peel the skin off and put aside 4 tbsp. Feel free to add more pomelo to this recipe.
  • Separate the 4 tbsp of pomelo into pulps and set aside.
  • Without peeling, slice the mango into 2 pieces around the seed. There should be a total of 3 pieces, the middle being the seed.
  • Carefully score the pieces in the skin into a grid pattern. Use a spoon to scoop the mango cubes out.
  • As for the piece with the seed, cut the mango flesh around it into cubes. Avoid getting too close to the seed as the flesh tends to be fibrous.
  • Set aside the cubed mango.
  • Bring a small or medium pot of water to a boil over high heat. Add sago and reduce the heat to medium. Simmer until sago is transparent.
  • Strain the sago and place it in a bowl of room temperature water. Leave until it is ready to be added to the dessert.
  • Add evaporated milk, coconut milk, and the mango pulp into a blender. If you are using fresh mangoes instead, save some of the mangoes as a garnish for later. Blend until smooth.
    Optional: add granulated sugar to taste for extra sweetness.
  •  Place the mixture in the fridge for 15 minutes, or until chilled.
  •  Get serving bowls ready and pour the chilled mixture into individual serving bowls, leaving at least 1 cm of space from the top brim.
  •  Garnish with mango cubes, sago (strained), and pomelo pulp. Add more coconut milk if desired.
  •  Ready to serve. Enjoy!