Mango Grapefruit Sago in Coconut Milk (楊枝甘露)

If it’s not the mango season, canned mango can be used instead. Grapefruit has a slightly bitter taste. You may use pomelo that’s sweet instead if desired. The amount of mango flesh can be adjusted to your preference. Or blend half of them in a food processor to make a paste, then mix into the coconut milk syrup. You can adjust the amount of rock sugar to your personal liking.

Prep time: 10 mins
Cook time: 30 mins
Yield: 6 to 8 serves
Ingredients:

• 80 gm sago (sago pearls)
• 1 L boiling water
• 75 gm rock sugar
• 150 ml water
• 520 gm (2 large mangoes) mango flesh
• 1 red grapefruit
• 400 ml coconut milk
• 300 ml milk

Method:

1. Put sago into a pot of 1 litre of boiling water. Bring it boil again. Remove from the heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Drain well. Set aside.
2. To make syrup: In a small saucepan, put rock sugar with water together. Bring it to a boil over medium heat and cook until the sugar is completely dissolved. Let it cool completely.
3. Peel the grapefruit and separate the flesh. Cut the mango flesh into cubes.
4. Use a large mixing bowl. Put in the mango and grapefruit. Pour in the coconut milk as well as milk. Mix in the sago and syrup. Refrigerate for 2 hours. Enjoy !

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