Friday 20 March 2015

[recipes] Mango Sago Pomelo vs Mango Pudding

[Dessert] Homemade Mango Sago with Pomelo
Now is definitely a good time to make some mango dessert especially when those sweet Honey Mango from Thailand are on offer. Since the fruit stalls at my area are selling 1 for either a dollar to two depending its outer appearance and ripeness, I bought a dozen to make some cool refreshing chilling Mango Sago as well as Mango Pudding to beat the scorching heat.


[Dessert] Homemade Mango Sago with Pomelo
Mango Sago is one of the popular dessert other than red bean tang yuan or yam paste which often serve at the end of the Chinese Wedding Banquet. This "expensive" dessert (around $4 - $7 per bowl) is mainly made with mangoes, pearl sago and cream/milk which can be easily obtain from local supermarkets. Besides that to enhance the taste you can even add in extra mango cubes, scoop of ice-cream and some pomelo sacs (釉子肉) if they are available.

[Dessert] Ingredients for mango sago pomelo

(Yield: 8-10 | Preparation: 10 minutes | Chilling: 2 hours )

  • 6 Honey Mango, diced
  • 1 Litre Marigold PeelFresh Mango Juice
  • 400ml evaporated milk
  • 5 Wedges Pomelo, peel and separate the sacs
  • 5 Tablespoons Pearl Sago

  • Sugar Syrup:
  • 4 Tablespoons Sugar
  • 50ml Hot Water

Steps for preparing mango sago
1. Bring a pot of water to boil, add in sago and simmer for 8 minutes.

2. Switch off the heat, cover for 5 minutes till it turns translucent then rinse cooked sago with water using a sieve to remove the starch. Set aside while preparing the mango purée.

3. Blend cubed mango (5 mango; reserve 1 for topping) with 200ml of evaporated milk for 1 minute.

4. Mix mango purée, mango juice and remaining evaporated milk with sugar syrup (melt sugar with hot water) 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 purée mixture into serving bowls, top with pomelo sacs and cubed mango.


  • 6個芒果,切块
  • 1公升Marigold PeelFresh芒果果汁
  • 400毫升淡奶
  • 5片蜜柚,剥离和分离囊
  • 5汤匙小西米

  • 糖浆:
  • 4汤匙白糖
  • 50毫升热水

1. 将一小锅水煮沸,加入西米(不用洗),煮8分钟。

2. 关火然后闷盖5分钟,直到西米变成透明再過泠水。备用。

3. 将5个芒果(留1个做装饰)与200毫升淡奶用食物手拌机搅拌1分钟至芒果泥。

4. 接着将至芒果泥,芒果汁和剩余淡奶与糖浆(糖加热水溶化)搅拌均已然后才拌入煮熟的西米,再放进冰箱冷藏至少2小时。

6. 要吃在芒果西米露里加上少许芒果块和釉子肉即可。


[Dessert] Homemade Mango Pudding
Mango Pudding (芒果布丁) is another popular dessert that served cold with silky and creamy custard like texture. Although they are many different recipes in making this all-time favourite dessert but more or less the main ingredients are often mangoes, cream/milk and gelatine powder (sometime egg is added as one of the ingredients too).

For this recipe the colour of the mango pudding tends to be more milky white rather than yellow due to the proportion of mango puree verse milk and cream. So if you prefer a stronger mango taste pudding, increase the amount of mango to 600g; then decrease the milk to 300ml.

(Yield: 8 | Preparation: 10 minutes | Chilling: 2 hours)

  • 400g Mango Purée (3 honey mango)
  • 500ml Fresh Milk
  • 200ml Whipping Cream
  • 65g Caster Sugar
  • 2 Tablespoons Gelatin Powder
  • Juice of 1/2 Lemon

1. Combine milk, whipping cream and sugar in a saucepan then simmer (do not let it boil) mixture till sugar dissolved.

2. Ladle some warm milk to dissolve the gelatin powder before pouring it back to the milk mixture. Set aside to cool slightly.

3. Add lemon juice to mango cubes then purée it with a hand blender till smooth.

4. Pour mango purée into milk. Stir and mix then divide mixture into 8 containers (about 150ml each), top with some diced mango and chill for at least 2 hours.

5. To serve: enjoy it on it's own or drizzle some extra evaporated or condensed milk on it.

A demo clip on how to prepare mango pudding.

Lastly hope you enjoy these two mango dessert and we wish you a joyful weekend too.

1 comment:

  1. It has been like a century since I had this mango sago dessert. I miss it terribly! Yours looks fantastic, Ellena.


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Ellena (Cuisine Paradise)