← Nouns Cooking · Chinese

Ingredients

• 60 g small sago or tapioca pearls
• 3 large ripe mangoes
• 200 ml Coconut milk
• 120 ml evaporated milk (or whole milk)
• 2 tbsp sugar, to taste
• 100 g pomelo (or pink grapefruit) segments, broken into small flakes
• a few ice cubes (optional)

Method

1. Bring a large pan of water to the boil and sprinkle in the sago, stirring. Simmer for 10 min, stirring now and then, until the pearls are almost clear with a tiny white dot in the middle.
2. Turn off the heat, cover and leave for 5 min to finish. Drain into a sieve and rinse under cold water until cool.
3. Dice one mango and set it aside. Blend the flesh of the other two with the coconut milk, evaporated milk and sugar until silky, adding a few ice cubes or a splash of water if it is very thick.
4. Stir the sago into the mango cream and chill for 30 min.
5. Spoon into bowls and top with the diced mango and pomelo flakes.

Tips

• For a vegan version, use extra coconut milk instead of evaporated milk.
• The sago keeps absorbing liquid, so it is best eaten the day it is made.

Sources

Written in our own words after cross-checking these recipes:

Sift & Simmer Omnivore's Cookbook Teak & Thyme