Mango Pomelo Sago

Ingredients

• 60g small sago pearls
• 3 ripe mangoes, about 900g total
• 1/2 pomelo
• 200ml coconut milk
• 150ml evaporated milk
• 60g caster sugar
• 80ml water
• 1 tbsp lime juice
• Ice, to chill

Before you cook

• Peel two of the mangoes and cut the flesh away from the stones.
• Dice the flesh of the third mango into 1cm cubes and keep it in the fridge for later.
• Break the pomelo half into segments, peel away the membrane, and tease the juice sacs apart into a bowl.
• Prepare a large bowl of iced water.

Steps

1. Bring a large pan of water to a rolling boil.
2. Scatter in the sago pearls and stir immediately so they do not clump on the bottom.
3. Boil for 10 minutes, stirring now and then, until only a small white dot remains at the centre of each pearl.
4. Turn off the heat, cover the pan, and let the sago sit for 10 minutes until every pearl is fully clear.
5. Drain the sago into a sieve and rinse it under cold running water until the pearls are loose and cool.
6. Tip the sago into the iced water and leave it there.
7. Heat the 80ml of water with the caster sugar until the sugar dissolves, then cool the syrup.
8. Blend the flesh of the two mangoes with the coconut milk, evaporated milk, cooled syrup and lime juice until completely smooth.
9. Taste the base and add a little more syrup if your mangoes were on the sharp side.
10. Chill the mango base for at least 2 hours, or set the bowl over ice for 30 minutes if you are in a hurry.
11. Drain the sago thoroughly and stir it into the cold mango base.
12. Ladle into four bowls and top each with the reserved diced mango and a generous spoonful of pomelo sacs.