Ingredients (Serves 8 - 10)
- 6 honey mango, diced
- 1 litre Marigold PeelFresh mango juice
- 400ml evaporated milk
- 5 wedges pomelo, peel & separate the sacs
- 5 tbsp pearl sago
- Sugar syrup (4 tbsp sugar + 50ml hot water)
Directions
1. Bring a pot of water to boil, add in sago & simmer for 8 mins.
2. Switch off the heat, cover for 5 mins till it turns translucent then rinse sago with water using a sieve to remove the starch. Set aside while preparing the mango puree.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200mil of evaporated milk for 1 min.
4. Mix mango puree, mango juice & remaining evaporated milk with sugar syrup till combine then stir in cooked sago.
5. Chill mixture in the fridge for at least 2 hours before serving.
6. To serve: Divide mango puree mixture into bowl, top with pomelo sacs & cubed mango.
