3 large mangoes, peeled
50 ml evaporated milk (optional to add more)
200 ml water
2 large ripe mangoes, cubed (to top on dessert)
80 g sago pearls
Pomelo, peeled and sacs
- Boil a pot of water n add sago, simmer for about 10 minutes. Turn off heat, cover and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Pour the cooked sago on a sieve and put under running water to remove excess starch. Set aside.
- In a blender, blend the 3pcs of mangoes into juice and add the evaporated milk n 200ml water till well mixed.
- Add cooked pearl sago to the mixture. Chill in fridge.
- To serve, portion out the mango puree into serving bowls and garnish with pomelo sacs and cubed mangoes n ice cubes.