Queen of the Chennaults

I’ve been wanting to make this famous Hong Kong dessert since I had it several years ago, but like many other things it slipped out of my mind… until recently I found frozen mango purée/mango pulp in an Asian grocery store, then I suddenly remembered this delicious dessert. I bought it then forgot it in my freezer…

Now, you see, the timing is finally right— I’ve already had pomelo flesh segments (yes that’s the way I enjoy pomelo, no membrane no seeds just pure juicy flesh) in the fridge, frozen mango purée and mango chunks need to be cleared out of the freezer so I can have more freezer space for my Chinese New Year goodies. Oh and my son Alexander is still recovering from his jaw surgery; this dessert is one of the very few foods that he can enjoy.

I took the shortcut making this dessert. Typically fresh mangoes is used, but I didn’t want to deal with all the cutting/blending mess and clean up. I opted for frozen mango purée and frozen mango chunks. It works out very well because when I added the semi thawed mango purée and semi thawed diced mangoes to the warm milk mixture, it cools down and chill the dessert (well, a few ice cubes help too)! I gotta enjoy the the dessert in minutes rather than hours later had I used fresh mangoes.

Mango Sago Pomelo Dessert 楊枝甘露 (6-8 servings)

Ingredients:

• 2/3 cup sago (small tapioca balls)
• 2/3 cup (small can) coconut milk
• 2/3 cup milk
• 2/3 cup water
• 6 tbsps sugar
• 2 packs (14 oz each) frozen Mango purée/mango pulp
• 1 lb frozen mango chunks— thawed and diced
• Flesh of half pomelo— membrane and seeds removed, gently break into tiny pieces

Method:

1. In a pot bring 6 cups water to a boil. Soak sago with some water for a minutes the add to the boiling water. Stir immediately to loosen up. If sago starts to clump up use a fork to break it up. Boil on medium high heat for 5 minutes, stirring a few times, then turn off heat and cover the pot with lid fir 8 minutes. Sago will cook through with remaining heat.
2. In a different pot, combine coconut milk, milk, water and sugar. Cook on medium heat until sugar dissolved and mixture starts to boil. Turn off heat. Cool completely.
3. Add mango purée to milk mixture. Stir to combine.
4. Pour cooked sago into a fine mesh strainer under cold running water. Use a spoon to stir while the water is running to loose up sago and to cool it down.drain off excess water then add to mango mixture. Stir to combine. Chill in the fridge until serving time.
5. To serve, scoop some mongo mixture into a bowl, top with diced mango and pomelo pieces. Enjoy!

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