Mango Sago with Pomelo

A glass of mango sago dessert with cream cheese mix and pomelo.

5 from 1 vote

Mango Pomelo Sago is a popular refreshing dessert from Hong Kong. It is a bowl of cream cheese sauce with diced mangoes, pearl sago, mango jelly, and pomelo.

Prep Time30

Cook Time15

Total Time45

Course: Dessert, Desserts, Snack

Cuisine: Asian, Chinese

Servings: portions

Calories: 151kcal

Author: Claudia

Ingredients

Cream Cheese Sauce

1 can evaporated milk
380 gr water
100 gr cream cheese
200 gr milk
5-6 tbsp rock sugar
100 gr condensed milk
1 tsp salt
50-150 gr pearl sago

2 fresh ripe mangoes 1 to make puree, 1 to cut into small cubes for topping

Mango Jelly

1 pack of mango jelly powder
700 ml water
80 gr sugar

Additional Topping

2 tbsp of chia seeds or basil seeds for topping
Pomelo

Instructions

Prepare the base. Soften the cream cheese in a food processor, then blend it with evaporated milk, fresh milk, condensed milk, salt, sugar, and a little water. This creates the creamy sauce that makes mango sago so irresistible.
In a separate bowl, soak basil seeds in water until they puff up. Cut half of the mango and blend until smooth. Dice the other half into small cubes and set aside.
Cook the add-ins. Boil the sago pearls until they turn almost transparent. Drain immediately and rinse with cold water to stop the cooking process.
Next, prepare the mango jelly by boiling water with sugar and a pack of mango jelly powder until it simmers. Pour into a pan, let it cool to set, then chill in the fridge and cut into small cubes.
Assemble the dessert. Add 2–3 tablespoons of mango puree to the bottom of your serving container. Layer with cooked sago and mango jelly cubes.
Slowly pour in the cream cheese mixture to avoid disturbing the layers. Finally, top with basil seeds, fresh mango cubes, and pomelo for garnish. Chill until ready to serve and enjoy this refreshing mango sago dessert!

Video

Notes

Don’t overcook the sago – Boil only until the pearls turn almost transparent. Overcooking will make them mushy instead of chewy. Rinse with cold water right away to stop the cooking.
Layer gently – When pouring the cream cheese mixture, do it slowly and carefully so the layers of mango puree, sago, and jelly stay neat and pretty.
Use ripe, sweet mangoes – The natural sweetness of mango makes the biggest difference in flavor. If your mangoes aren’t super sweet, adjust the sugar or condensed milk slightly.
Chill before serving – This dessert tastes best when it’s well chilled. Give it at least 1–2 hours in the fridge before serving for maximum refreshment.
Make ahead, but serve fresh – You can prepare the cream base, jelly, and mango puree ahead of time. But for the best chewy texture, cook the sago on the same day you plan to serve.

Nutrition