Chilled Mango Sago with Grass Jelly and Evaporated Milk 芒果涼粉西米露

A refreshing Hong Kong dessert featuring sweet mango chunks, chewy sago pearls, and smooth grass jelly, all immersed in a creamy blend of mango puree and evaporated milk. It's a delightful treat perfect for hot weather.

Nutrition (per serving)

Ingredients

• 2 large ripe Fresh Mangoes
• 100 grams Small Sago Pearls
• 200 grams pre-made Grass Jelly, cut into cubes
• 200 ml Evaporated Milk
• 50 grams Granulated Sugar
• 1 liter Water (for cooking sago)
• 200 ml Water (for mango puree, if needed)

Steps

1. Boil water in a pot. Add sago pearls and cook until translucent with a tiny white dot in the center. Stir occasionally to prevent sticking.
2. Drain the cooked sago and rinse thoroughly under cold running water to remove excess starch. Set aside.
3. Peel and dice one mango into small cubes for topping. For the remaining mango, cut the flesh off the pit and blend until smooth, adding a little water if needed to achieve a puree consistency.
4. Cut the pre-made grass jelly into desired bite-sized cubes.
5. In a large bowl, combine the mango puree, evaporated milk, and granulated sugar. Stir well until the sugar dissolves.
6. Add the drained sago and grass jelly cubes to the mango base. Stir gently to mix everything.
7. Cover the bowl and chill in the refrigerator for at least 1-2 hours for best flavor and texture.
8. Ladle into individual serving bowls and top with the reserved diced mango cubes before serving cold.

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