Mango pomelo sago
Souped Up Recipes · ♥ 2.4K likes · 75.6K views · 7 min video
Read about grapefruits in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 75 g tapioca pearls
- 1 can evaporated milk
Pour the evaporated milk into ice cube trays and freeze overnight.
Freezing the evaporated milk
- 1½ l water
Bring the water to a boil, add the tapioca pearls, drop to medium and cook uncovered 10 minutes, stirring gently every 3 minutes.
When translucent with a white center, cover and let sit in the hot water 15 minutes to finish cooking.
- 3 whole mangoes
- 1 whole grapefruit
Slice the ripe mangoes off center on both sides, score the flesh without cutting the skin, scoop out small dice with a spoon, and scrape the flesh from the seed.
Score the grapefruit skin around the middle, loosen the peel with a chopstick, separate the segments, peel off the membrane and tear the flesh into small shreds.
Drain the tapioca pearls and transfer to an ice bath to firm up.
- 3 tbsp sugar
- 1 cup coconut milk
Blend the frozen evaporated milk, half the mango, the sugar and a quarter cup of coconut milk with on-off pulses until smooth.
In each cup layer diced mango, shredded grapefruit and tapioca pearls; pour in a quarter cup of coconut milk and fill with the mango milk blend, dividing everything roughly into three.