Homemade Mango Pomelo Sago (Mango Sago Dessert)
Refreshingly sweet, perfect for summer!
The first time I tried mango pomelo sago was at a dessert shop, and its rich mango flavor and chewy sago left a lasting impression. Later, I tried making it at home and was surprised by how easy it was! Now, it’s my family’s favorite summer dessert—every time I make a big bowl, it disappears in minutes. Homemade versions allow for extra mango and customizable milk options, making it even more delicious.
🔍 Ingredient Breakdown
The main ingredients include mango, sago, milk (or coconut milk), and taro balls. Mango is rich in vitamin C and fiber, aiding digestion and providing antioxidants. Sago, made from tapioca starch, offers a chewy texture and carbohydrates. Milk or coconut milk adds creaminess and supplies protein and calcium. For extra flavor, you can add pomelo pulp or coconut jelly for a sweet-tart contrast. Overall, this dessert is both tasty and nutritious, perfect as an afternoon snack or post-meal treat.
🍽️Serving Suggestions
Best Chilled: Refrigerate cooked sago and taro balls beforehand—the dessert tastes even better cold.
Adjust Sweetness: If the mango is sweet enough, no extra sugar is needed. For more sweetness, add honey or condensed milk.
Variations: Substitute milk with coconut milk for a tropical twist, or add pomelo pulp for a slight bitterness.
Eat Fresh: Sago hardens over time, so it’s best consumed the same day.
❤️ Why I Love It
First, it’s incredibly simple! No fancy tools are needed—just cook sago, chop mango, mix with milk, and you’ve got a dessert that rivals store-bought versions. Second, the texture is amazing—sweet mango, chewy sago, and creamy milk make every bite satisfying. Best of all, you can customize it by adding more mango, switching to coconut milk, or even tossing in popping boba for a fun twist.
Every time I make this, my family raves about it, especially during summer when a chilled bowl instantly cools you down. Plus, homemade versions are healthier, with controlled sugar and fresher ingredients. That’s why I keep making it and even recommend it to friends!
🥗RECIPE🥗
👉🏻Ingredients list
2 ripe mangoes
50g sago
50g taro balls
200ml milk (or coconut milk)
👩🍳DIRECTIONS:
Cook Sago: Boil water, add sago, and simmer for 15 mins. Turn off heat, cover, and let sit for 15 mins until transparent. Rinse with cold water.
Cook Taro Balls: Boil until they float, then rinse with ice water for a chewier texture.
Prepare Mango: Peel and dice mangoes. Mash half into a paste, reserve the rest for topping.
Assemble: Layer mango paste, sago, taro balls, and mango cubes in a glass. Pour milk/coconut milk and mix well.
❓ FAQ
Q1: Why won’t my sago turn fully transparent?
A1: Always add sago to boiling water, and let it sit covered after cooking. If white centers remain, simmer a bit longer.
Q2: Can I use other fruits instead of mango?
A2: Yes, but mango is traditional. Strawberries, durian, or bananas work too, though the taste will differ.
Q3: Any substitutes for taro balls?
A3: Absolutely! Try tapioca pearls, coconut jelly, or red beans based on preference.