Mango Dessert (Mango Pomelo Sago)

It’s hard to beat mango desserts like Mango Pomelo Sago. I can’t get enough of this mango dessert during the hot summer months!


This Mango Sago Pomelo is one of my favorite mango dessert dishes.

For those hot summer days, this mango recipe is ideal. Fresh mangoes and pomelo combine with silky tapioca pearls to make this icy concoction a mouthwatering treat.


Making this dish at home couldn’t be easier. Here are the essentials:

  • Pomelo
  • Coconut milk
  • Sugar
  • Fresh mangoes
  • Evaporated milk
  • Sago pearls


Combine all the mango dessert ingredients in a food processor or blender, then chill in the refrigerator before serving.


Please refer to the following instructions for the best Mango Pomelo Sago:

  • Mangoes that are ripe and sweet are essential. The sweeter the mango, the nicer it is to eat, in general.
  • Make sure the mangoes have been entirely and thoroughly pureed before serving them. As a result, the dessert will be free of gritty fibers and chunks of mango. It should have a creamy, silky feel to it!
  • Follow my directions and make sure that sago pearls are cooked to perfection.
  • Refrigerate for two hours or more for a pleasant taste.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 194 calories.

With this recipe, what are its complementary dishes?

You can serve this dessert whenever you choose; it combines nicely with the following summer meals.



  • 1/4 cup of sugar or more to taste
  • Pinch of salt
  • 1/2 cup (120 ml) coconut milk
  • 3 1/2 cups water for boiling
  • 2 peeled ripe mangoes, sliced
  • 1/3 cup (100 ml) water
  • 1/3 cup (100 ml) evaporated milk
  • 1 additional peeled mango, cut into cubes
  • 1 cup pomelo pulps
  • Mint leaves for decorating
  • 2 knotted Pandan leaves
  • 1/2 cup sago pearls


  1. Using a paring knife, peel a pomelo and carefully remove the pomelo pulps. Dispose of.
  2. A smooth mango puree can be made by blending mangos with evaporated milk and water.
  3. Boil some water in a small saucepan. Simmer the sago pearls for 10 minutes on low heat. Remove the lid once you’ve covered the pan and turned off the heat. Take a 15-minute break and come back to it. They should become translucent as they mature. Run cold water over the sago pearls once they’ve been drained to remove any remaining starch.
  4. Cook the coconut milk, sugar, salt, and pandan leaves in a small pot over low heat until the sugar dissolves. Throw away the pandan leaves.
  5. To make Mango Pomelo Sago, you’ll need to blend the mango puree, sago, and coconut milk. Make sure everything is thoroughly combined by vigorously stirring it. At least two hours in the fridge is required.
  6. Make individual servings of the mango dessert. Garnish with mango, pomelo, and mint cubes.
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