Hong Kong Mango Drink Recipes
MANGO POMELO SAGO
A refreshing treat after a nice meal, mango pomelo sago may have been invented in Hong Kong but is popular in many Southeast Asian countries. The dessert is traditionally made from sago, an edible starch made from the pith of various tropical palm trees, but you can also use tapioca pearls. Growing up, my mother would blend a silky sweet mixture of unsweetened coconut milk, evaporated milk and ripe mango, pour it over prepared tapioca pearls and top it with fresh mango and pomelo pulp. In this vegan version, the natural sweetness of the ripe fruit and nectar step in for the missing milk. I also infuse the tapioca with coconut water to bring an extra pop of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
- Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
- Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
- Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.
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- Bring 3 cups water to a boil. Add the tapioca pearls. Boil until pearls turn transparent with a small white spot in the middle of each, 12 minutes or so. Stir occasionally. (The cooking time will vary depending on the size of your tapioca pearls. You should always follow the instructions on your package if there are any.)
- Immediately strain the cooked tapioca pearls with a fine sieve and rinse them with tap water to stop the cooking. Submerge the sieve with the cooked tapioca into a bowl of tap water to prevent the pearls from drying out. Set aside.
- Add half of the mango chunks (I use the ones with imperfect shapes), about 2 cups, into a blender. Add the evaporated milk. Mix at the highest speed until it forms a smooth paste. Taste the paste. Add the sugar (if using) and blend to mix again if it’s not sweet enough.
- To assemble, divide and add the tapioca pearls into serving bowls. Top with the mango paste, then add the coconut milk. Top with the mango chunks. Garnish with grapefruit, if using. You can also chill the desserts in the fridge for an hour before serving. Enjoy!
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- Bring a pot of water to a boil, add tapioca pearls (or sago). Cover and cook over a low heat for 15 minutes or so until the pearls are transparent but still have a white spot in the middle. Remove from the heat and set aside covered for a further 5-10 minutes until they are completely transparent (see note 1).
- Meanwhile, prepare the fruit. Cut the flesh of mangoes into cubes. Set ¼ of them aside. Put the remainder of the cubes into a blender. Add coconut milk and cream (or milk). Blend to a very fine texture. Add some sugar if you prefer it a bit sweeter.
- When the tapioca pearls are ready to use, rinse them under cold water. Drain well, then place into serving bowls. Pour mango puree on top then garnish with the remaining mango cubes and grapefruit.
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