Craving a refreshing dessert to beat the summer heat? Look no further than a staple in many Hong Kong dessert and dim sum shops – mango pomelo sago.
Wherever you visit a dessert shop in China, the mango pomelo sago is a safe choice. You can never go wrong with it. I’m sure you’ll get hooked by this fruity, creamy, lightly sweet and chilled dessert.
What is Mango Pomelo Sago?
Mango pomelo sago is a chilled soup dessert popular in Hong Kong. It can be found in many Chinese restaurants and dessert stores in Hong Kong as well as Singapore, Malaysia, Guangdong, and Taiwan.
It consist of mango puree cooked with sugar syrup and evaporated milk (some use coconut milk, fresh milk etc), topped with mango chunks, pomelo segments and tapioca balls aka known as sago.
For those who don’t know: Imagine a creamy mango smoothie blended with coconut milk and topped with pomelo pulp and diced mangos. Sago, which tastes and looks like mini tapioca pearls, is added to the mix for a slightly chewy texture. You can enjoy slurping the cold “soup” while biting into the fruits and sago.
Pomelo is a popular fruit in the warmer regions of the world. It’s not uncommon to see pomelo in desserts too. In Asia, the roundness of the fruit signifies good fortune.
The boiled sago adds a chewy texture to the dessert. The additional pulp of pomelo completes the dessert, as the tanginess is released with every mouthful. With the creaminess of the coconut milk and evaporated milk, this perfect combination of flavors makes the dessert rightfully popular in Hong Kong, and widely loved throughout Southeast Asia.
Mango Pomelo Sago Origin
The Chinese name of "mango pomelo sago" comes from the concept of dropping manna from a willow branch which makes people feel refreshed when they taste it. It was also the secret tool of the Guanyin according to the traditional Chinese mythology Journey to the West.
The invention of this sweet snack is attributed to Wong Wing-chee, the former head chef of Hong Kong Restaurant Lei Garden.
The dish, however, was born in Singapore when Lei Garden opened its first branch there. Inspired by the local ingredients in Singapore, Wong decided to make a dessert featuring mango, pomelo, and sago.
Stories differ as to whether the dish was intentionally invented or whether it was a way to make good use of leftover pomelo.
Whatever the real story is behind its origin, making mango pomelo sago is not much different from making mango sago. Ripe sweet mangoes are pureed and stirred into coconut cream and milk, cooked sago is added and pomelo is added as garnish.
Variations
There are many variations of this tasty dessert. Many new mango pomelo sago-based desserts have become popular, including:
• Pudding, ice cream and ice lolly with the flavour of mango pomelo sago
• Mango pomelo sago flavor of snow skin mooncake for Mid-Autumn Festival
• Mango pomelo sago can be served alongside tofu pudding(douhua), coffee or aloe vera
• Bottled mango pomelo sago flavoured drinks
• Rice ball (tangyuan) and grass jelly may be used to substitute for sago in the recipe
• Mango pomelo sago flavoured cake during Chinese New Year
Final Thoughts
Mango pomelo sago is a type of contemporary Hong Kong dessert. It usually includes diced mango, pomelo, sago, coconut milk, and milk. This refreshing treat is a delightful break from the stifling temperatures of summer.
Here by Boduo International, we also make mango pomelo sago in our bubble tea shops such as INCHA. With scrumptious flavor you’ll wish you’d try it sooner!
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