Read the post in:
繁體中文
Made with fresh fruits and coconut milk, this Mango Grapefruit Sago is easy to make and perfect for the summer day.
Mango Sago
I don’t know why, but Mango Grapefruit Sago, a contemporary dessert famous in Hong Kong, is really popular in Taiwan this year. Many shops start selling it as a beverage. (Not cheap though.)
I was kind of influenced as well, so I went on to buy some ingredients to make my own Mango Grapefruit Sago.
After browsing different versions of Mango Pomelo Sago online, I found that it’s really easy to make your own Mango Sago in the house. And you just need 5 ingredients to start.
INGREDIENTS FOR MANGO SAGO
Traditional Mango Sago is usually made with mango, pomelo, tapioca pearl, and coconut milk. This time I replace the pomelo with grapefruit because 1) they are similar, and 2) grapefruit has a more vibrant color.
So here are the exact ingredients we need:
- Tapioca Pearls: They are white in small granular shape. I found them in the Asian store near my house. It can also be found in Taiwan’s supermarkets, so I guess it will not be too hard to find.
- Maple Syrup: I use maple syrup as my sweetener here. You can also use other sweeteners you like.
- Mango: They are the main hero for this recipe. It’s better to use sweeter types of mango like Irwin.
- Full-fat Coconut milk: makes it taste coconut-y and creamy.
- Grapefruit: I use them instead of pomelos because the color is brighter and the flavor is more prominent. You can just use pomelo as well.
HOW TO MAKE MANGO SAGO
It’s really simple to make mango sago. You just need to:
- Cook the tapioca pearls first. Drain out the extra water from the tapioca pearls.
- Add the cooked tapioca pearls to cold water. Scoop them out and stir in maple syrup.
- Blend mango and coconut milk in a blender until smooth.
- In a cup or bowl, add the cooked tapioca pearls, mango coconut milk mixture, and topped with grapefruit, mango cubes, and a dash fo coconut milk.
The final assembly part can be adjusted freely as you like. I layer them in a glass cup with some fruit chunks in the middle, mainly for the photogenetic reason. (and I hope it works)
This Mango Grapefruit Sago is full of sweetness from the mango and coconut milk. And thanks to the coconut milk, it’s super creamy and dreamy.
The grapefruit and tapioca pearls inside adds different texture, which makes the whole eating time more interesting and plearuing.
I hope you could give it a try and let me know how it went either by leaving a comment below or tagging me on Instagram (@barrelleaf).
More vegan recipes:
Mango Grapefruit Sago (vegan, 5 ingredients) 楊枝甘露
食材
- 200 ml (1/2 + 1/3 cup) water 水
- 1 Tbsp (~11 g) tapioca pearls 西谷米
- 1 tsp maple syrup 楓糖漿
- 2 medium mangoes 中型芒果, ~280 g net weight, chopped 取果肉切塊
- 60 ml (1/4 cup) full-fat coconut milk 全脂椰奶, plus some for final touch if you like
- 1/4 grapefruit 葡萄柚, ~40g net weight, peeled and segmented 去皮切塊
作法
- Add the tapioca pearls and water into a pot over medium heat. Cook until the tapioca pearls turn translucent. It will take about 8-10 minutes.
- Drain out the extra water from the tapioca pearls. Add them to some ice water and scoop out. Stir in maple syrup. Set it aside.
- In a blender, add 180 g mango and coconut milk. Blend until smooth. Add some water if your blend has hard time blending.
- In a glass or bowl, add the cooked tapioca pearls, mango coconut milk mixture, and topped with grapefruit and mango cubes. Drizzle additional coconut milk if you like. Enjoy.
中文版
- 將西谷米與水放入鍋中，以中火煮至谷米由白轉透明，大約煮 8-10 分鐘
- 將多餘的水倒掉，讓西谷米過一下冰水，再拌入楓糖漿，置於一旁備用
- 將 180 g 芒果果肉與椰奶放入調理杯，用調理機攪打混合至滑順。若調理機打不太動，可加一些飲用水
- 將西谷米放入杯子或碗中，再加入芒果椰奶混合液，拌入剩餘的芒果切塊與葡萄柚果肉塊、淋額外的椰奶即可享用
