Mango Sago (tanpa Pomelo 😂). A refreshing treat after a nice meal, mango pomelo sago may have been invented in Hong Kong but is popular in many Southeast Asian countries. The dessert is traditionally made from sago, an edible. Mango pomelo sago dessert was invented by a chef from Hong Kong for his restaurant in Singapore. Mango Sago (tanpa Pomelo 😂)

You can cook Mango Sago (tanpa Pomelo 😂) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango Sago (tanpa Pomelo 😂)
  1. You need 2 buah of mangga harumanis ukuran besar.
  2. You need 1 bungkus of nutrijell mangga kemasan kecil.
  3. Prepare 400 ml of air.
  4. You need 30 gr of gula pasir.
  5. Prepare 150-200 gr of nata de coco.
  6. It’s 100 gr of sagu mutiara kering.
  7. You need 650-750 ml of susu UHT full cream (susu evaporasi lebih enak).
  8. It’s 150 ml of kental manis putih.
  9. It’s sesuai selera of Gula pasir.
  10. Prepare Sejimpit of garam.
  11. You need 60 ml of santan kental instan.
  12. You need 3 sdm of fiber creme, larutkan air hangat.

Pour pureed mango into a large bowl. Strain cooked sago seeds with a small sieve and add into the mango puree. Reserve some of the pomelo sacs for topping. Ration into serving bowls and top with reserved mango cubes and pomelo sacs.

Mango Sago (tanpa Pomelo 😂) step by step

  1. Buat jeli mangga, rebus nutrijell, 400 ml air dan 30 gr gula pasir hingga mendidih. Tuang ke loyang, dinginkan, potong dadu..

  2. Rebus sagu mutiara dgn metode 5-30-7 hingga matang sempurna. Tiriskan..

  3. Potong 1 mangga menjadi dadu, campur dgn mutiara, nata de coco dan jeli mangga..

  4. Buat kuah kentalnya : blender 1 buah mangga, susu, santan, fiber creme, kental manis, gula dan garam hingga halus..

  5. Tuangkan campuran mangga halus ke bahan2 yg sudah disiapkan tadi. Aduk rata..

  6. Dinginkan lalu sajikan..

The mango was fresh-tasting, with some tart-citrus taste coming from the grapefruit, and if you would like something more 'fun', then those mango pops that give a burst in the mouth. Pour mango mixture into a bowl and add sago. To serve, pour into ramekins and top with cubed mango and pomelo sacs. Tip: The sago should be translucent when it is cooked. Mango pomelo sago is a sort of contemporary Hong Kong dessert.