From the kitchen
Mango Pomelo Sago with Soy Milk
A chilled mango dessert with chewy pearls and bright pomelo pieces.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 450 g ripe mango flesh, diced and divided
- 2 cups plain unsweetened soy milk
- 2 to 4 tbsp sugar, to taste
- 1/3 cup dry small sago or tapioca pearls
- 4 cups water, or the pearl package’s stated cooking quantity
- 1/2 cup pomelo segments, membranes removed
Method
- Cook dry pearls in boiling water according to package directions, usually 20 to 30 minutes for small pearls. Stir occasionally, drain and rinse; cool promptly.
- Warm 1/4 cup of the measured soy milk and dissolve 2 tbsp sugar. Blend with half the mango and remaining milk. Taste and dissolve additional sugar if needed.
- Fold in cooled pearls and remaining diced mango. Cover and refrigerate for at least 2 hours.
- Fold in pomelo just before serving, stir to distribute fruit and pearls, and divide into four bowls.
Cook with confidence
Before you start
What to expect
A chilled mango dessert with chewy pearls and bright pomelo pieces.
Before you begin
The measured pearls are dry before cooking, and mango quantity refers to prepared flesh.
The important cue
Cook pearls separately and follow their package timing.
At the table
Blend half the mango and fold in the rest for contrasting textures.
Culinary Library
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