Chilled Mango Sago with Grass Jelly and Evaporated Milk芒果涼粉西米露
A refreshing Hong Kong dessert featuring sweet mango chunks, chewy sago pearls, and smooth grass jelly, all immersed in a creamy blend of mango puree and evaporated milk. It's a delightful treat perfect for hot weather.
01Ingredients
- 2 large ripe Fresh Mangoes
- 100 grams Small Sago Pearls
- 200 grams pre-made Grass Jelly, cut into cubes
- 200 ml Evaporated Milk
- 50 grams Granulated Sugar
- 1 liter Water (for cooking sago)
- 200 ml Water (for mango puree, if needed)
Nutrition (per serving)285kcal
- Protein3.2g
- Carbs58.4g
- Fat3.8g
Fiber 1.9 gSodium 89 mg
02Steps
- Boil water in a pot. Add sago pearls and cook until translucent with a tiny white dot in the center. Stir occasionally to prevent sticking.
- Drain the cooked sago and rinse thoroughly under cold running water to remove excess starch. Set aside.
- Peel and dice one mango into small cubes for topping. For the remaining mango, cut the flesh off the pit and blend until smooth, adding a little water if needed to achieve a puree consistency.
- Cut the pre-made grass jelly into desired bite-sized cubes.
- In a large bowl, combine the mango puree, evaporated milk, and granulated sugar. Stir well until the sugar dissolves.
- Add the drained sago and grass jelly cubes to the mango base. Stir gently to mix everything.
- Cover the bowl and chill in the refrigerator for at least 1-2 hours for best flavor and texture.
- Ladle into individual serving bowls and top with the reserved diced mango cubes before serving cold.
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