Mango Pomelo Sago

Method

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1. Bring the litre of water to a rolling boil and rain in the sago, stirring so it does not clump.

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2. Boil 12 minutes, then take the pan off the heat, cover, and leave 10 minutes until every pearl is clear with no white centre.

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3. Drain the sago and rinse it under cold running water until the water runs completely clear. Keep it in cold water.

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4. Blend 500 g of the mango flesh with the coconut milk, sugar, 150 ml water and the lime juice until smooth.

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5. Chill the purée thoroughly, 2 hours.

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6. Drain the sago and fold it into the cold purée with the pomelo beads and the diced mango.

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7. Serve in glasses with a spoonful of coconut milk swirled over and a mint leaf.

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Chef’s Tips

• No white dot left in the sago pearls.
• Rinse the sago until the water runs clear or it goes gluey.
• Pomelo, not grapefruit. Grapefruit collapses and turns it bitter.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Nothing
• A very hot day
• Green tea

Storage & Reheating

Refrigerated for 2 days, though the sago firms. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.