← Nouns Cooking · Dessert Parlour

Ingredients

• 60 g small sago or tapioca pearls
• 3 large ripe mangoes
• 250 ml Coconut milk
• 3 tbsp Sugar, or to taste
• 1 pinch Salt
• 120 ml cold water

Method

1. Bring a large pan of water to the boil, add the sago and stir. Boil for 10–12 min, until almost clear, then turn off the heat, cover and leave for 5 min.
2. Drain the sago and rinse under cold water until the pearls separate. Keep in a bowl of cold water.
3. Dice the flesh of one mango and set aside. Blend the other two with the coconut milk, sugar, salt and cold water until smooth.
4. Drain the sago and stir it into the mango cream with most of the diced mango.
5. Chill for at least 1 hour, then serve in bowls topped with the remaining mango.

Tips

• Add pomelo or grapefruit segments for the classic Hong Kong yeung chi gam lo.
• The sago keeps soaking up liquid, so loosen leftovers with a little extra coconut milk.

Sources

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

Omnivore's Cookbook El Mundo Eats