What a mouthful for a dish.
How do I make a one-word name for this ....
Mangelo Dessert? Pomango? Pangelo?
Oh heck, whatever you call it, it isn't an original so perhaps I shouldn't change the name. Pretty boring tho, don't you think? For something so delicious, I'd call it something a little fancier ... like maybe, Golden Mango Puree with Pomelo Jewels and Sago Pearls .... oh, good grief! Cheesy!
I first tasted this in a Hongkong styled restaurant in Singapore. Totally fell in love with it! Very refreshing!
Altho it's very much in the Hongkong dessert trend, the Singaporeans claim it's created by them.
Whatever. I've just recreated it and ... have added my own twist as well ... you know, my usual.
I've found a sprinkle of finely sliced sweet basil actually compliments the dessert beautifully. Those who aren't into basil, you can omit that. I personally think it's adds a certain sophistication to the flavors.
2 medium-sized ripe mangoes
200 ml coconut milk
200 ml water
pomelo flesh, amount depends on how much you want to put into it (Separate out the sacs. This takes some doing but I find it quite therapeutic)
1.5 cup sago pearls
simple syrup (see below for instructions)
finely sliced sweet basil leaves (optional)
*Note: You could substitute the pomelo sacs with grapefruit. I haven't tried it ... yet. Will keep you updated on that.
First, prepare the sago.
Bring a large pot of water to a rolling boil. Sprinkle in the sago pearls and cook for 10 minutes. Stir every now and then to prevent sticking.
Turn off heat and cover the pot. Leave for 10 minutes.
Drain into a fine wire sieve and rinse with cold running water to remove excess starch. Leave aside while you prepare the other ingredients.
Peel and remove flesh off mangoes.
Place in a food processor or blender together with the coconut cream and water. Blend til smooth.
Add sago to the puree, stir to mix and refrigerate.
When you're ready to serve, add the pomelo sacs (about 1 or 2 tbs to each cup, or more if you prefer) and simple syrup to sweeten.
Serve cold with a sprinkling of sliced basil and extra cubed mangoes (if there are any left).
*Not to be kept too long as the mango flesh tends to turn brown due to oxidation. Still ok to eat but not too pretty.
1.5 cup sugar
1.5 cup water
Place both ingredients into a saucepan and heat on low until sugar has melted.
Cool before use.
(You can even do this in the microwave using a microwave safe container)
*I've found this amount to be enough for the above dessert portion. But if you have a sweeter tooth than I, just double up the amount or remember the 1:1 ratio of sugar to water.
For those who aren't too familiar with the fruit, you can check it out here: http://en.wikipedia.org/wiki/Pomelo
It's similar to a grapefruit, 3 - 5 times bigger, milder, less bitter and have bigger and juicier sacs.
Darn, I should have taken a pic of the fruit before I massacred it!