This dessert is refreshing and easy to make. Hong Kong’s Hui Lau Shan’s taken this dessert to a pop star level but I think it has got too much coconut milk in it which isn’t healthy. Here’s a healthier version, if not tastier
Mango sago dessert
1 bottle of mango juice. If you have lots of mango, you can do without bottled mango juice and instead, puree your mangoes and add water
1 can of evaporated milk. Use low fat ones
2 pieces of mango, cut in cubes
1 cup of cooked sago balls
1 cup of peeled pomelo (optional). You may also use grapefruit instead
To cook sago balls, boil a large pot of water. Pour sago balls slowly into the pot and cook until the balls are transparent, stirring it consistenly. If water run low, add more water to pot. Drain cooked sago and run over tap water to remove some of the starch. Mix everything in a large container. If you like it sweeter, you can add some sugar. You can adjust the consistency by adding more water, or more juice or more mango. Whatever, however you like it. Chill and serve. Isn’t it great?