Famous Asian Recipes Blog

Ingredients
1/4 cup sago (soaked in cold water for 5 minutes), 100 ml evaporated milk, 300 ml full cream milk, 100 ml fresh coconut milk, 200ml water, 150 g caster sugar, 1/2 tsp salt, 400 g ripe mango flesh (blend till pureed), 3 tbsp mago flesh (diced), 1/4 cup fresh pomelo sacs

Method

• Bring 3 cups of water to a boil in a saucepan. Add sago and cook for 5 minutes. Remove saucepan from heat. Cover saucepan and leave aside for 10 minutes. Drain sago in a fine siever and wash sago under running water to remove starch.

• Combine evaporated milk, full cream milk, coconut milk, water, sugar and salt in a pot. Over low fire, stir and bring to a low boil. Remove and leave it to cool completely.

• When mixture is cool, add the mango puree and sago. Chill on the refrigerator for about 3 to 4 hours.

• Pour the well-chilled mango puree mixture into individual serving bowls and top up with diced mango and pomelo sacs.

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