I first discovered this classic Hong Kong dessert years ago while visiting relatives in Hong Kong with my family. It’s a refreshing chilled dessert soup commonly served in small dessert cafés as well as elegant restaurants throughout the city.

More recently, my husband and I enjoyed it again after an indulgent meal of Peking Duck during another trip to Hong Kong, and I haven’t stopped thinking about it since.

Mango Pomelo Sago is creamy, fruity, and lightly tangy, with bursts of citrus flavor from pomelo and a pleasant chewy texture from sago pearls. Traditional versions are usually prepared with milk, cream, and sugar, but this lighter adaptation is completely dairy-free, refined sugar-free, and Paleo-friendly.

Although grapefruit can be substituted, pomelo is strongly recommended if you can find it. Pomelo is especially common around Chinese New Year because it symbolizes prosperity and good fortune.

For the mangoes, Ataulfo varieties work especially well because they are naturally smooth, sweet, and richly colored. If those are unavailable, simply use very ripe and juicy mangoes for the best flavor and texture.

The dessert is delicious even with only mango and coconut milk, so the citrus and sago can be omitted for a quicker version.

A quick ingredient note: Chaokoh coconut milk is excellent for Asian-style desserts and cooking, while full-fat organic coconut milk without additives is another great option.

Mango Pomelo Sago Dessert

Makes 4 servings

Ingredients

• 2 ripe mangoes, diced

• 1/4 cup coconut milk

• 1/4 cup sago pearls (small tapioca pearls)

• 3 segments pomelo, peeled with pith removed

• 3 segments grapefruit, peeled and sectioned

• 1/2 cup coconut water, mango juice, or plain water (optional)

Instructions

Step 1: Prepare the Sago

Place the sago pearls into a bowl of room-temperature water and let them soak for about 10 minutes to soften.

Drain the pearls, then cook them in a small pot of boiling water over medium heat for 8–10 minutes, or until fully translucent and tender.

Drain again, rinse under cool water, and allow them to cool completely.

Step 2: Blend the Mango Base

Reserve a small amount of diced mango for garnish later.

Transfer the remaining mango pieces into a blender along with the coconut milk. Blend until completely smooth and creamy.

If you prefer a thinner, soup-like consistency rather than a thick pudding texture, add coconut water, mango juice, or regular water before blending.

Step 3: Combine Everything

Pour the mango mixture into a large serving bowl.

Add the cooled sago pearls and stir gently to combine.

Tear the pomelo and grapefruit into small juicy pieces and fold them into the dessert mixture.

Step 4: Serve

Chill the dessert before serving.

Divide into bowls and top with the reserved mango cubes along with extra pomelo and grapefruit pieces for garnish.

The result is a refreshing tropical dessert that is creamy, citrusy, lightly chewy, and perfect for warm weather.