Mango pamelo sago dessert

Ingredients

• Ingredients: (serve 20 or more rice bowls)
• 300g sago pearls (I only used up 3/4 of the cooked sago)
• 450g mango puree (I used more than that but I didn't weigh exactly)
• 4 fresh big mango, peeled and diced
• 3/4 fresh pomelo, peeled and separated
• 600 ml fresh milk
• 750 ml evaporated milk
• 150g white granulated sugar
• 600 ml marigold mango juice
• 500g ice cubes

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Preparation

• Method:
  1. To make the mango puree, remove the flesh of mangoes and blend it in a blender. If you do not have a blender, simply mash the mango (use very soft and ripened mango) with a fork.
  2. Soak sago pearls in water for 5 mins, drain and set aside. Place about 2 litres of water in a large pot and bring it to a full boil. Add the sago pearls and cook until translucent (about 5 ~ 10mins). Keep the water at a rolling boil all the time, stirring occasionally to prevent the pearls from setting to the bottom of the pot. Remove from heat, cover the pot and set aside for about 5 mins. Drain and rinse the sago pearls under running water until cool (this helps to remove any excess starch), drain and set aside.
  3. Mix fresh milk, evaporated milk, sugar in a pot. Heat over low heat and bring to a boil. Remove from heat and add the ice cubes. When the ice cubes are melted, add in fresh milk, mango juice and mango puree. Stir to combine. Mix in the sago pearls.
  4. Allow the mixture to cool completely and chill it in the fridge for at least 3 hours.
  5. Serve with diced mango and pomelo.