Mango Pomelo Sago (Xiang Guo Xi Mi Lu)
楊枝甘露 Yángzhī GānlùSay it: yahng-jee gahn-loo
Mango pomelo sago is a refreshing Hong Kong-style sweet soup that became iconic in the 1980s. This chilled dessert combines juicy mango, fragrant pomelo segments, and chewy sago pearls in a creamy coconut-mango sauce. It is a favorite summer treat across Hong Kong, often enjoyed after dim sum or as a cooling afternoon snack. The contrast between the silky sauce, soft pearls, and bright citrus bursts makes it special and irresistibly refreshing.
Mango Pomelo Sago (Xiang Guo Xi Mi Lu)
楊枝甘露, Yángzhī Gānlù
Pronounced yahng-jee gahn-loo
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring 4 cups (1 liter) of water to a rolling boil in a medium pot. Add the sago pearls and stir to prevent sticking. Boil for 10 minutes, then remove from heat, cover, and let sit 5 minutes until the pearls are fully translucent with no white centers.
Drain the sago and rinse thoroughly under cold running water to remove excess starch. Set aside in a bowl of cold water until ready to use.
Peel and pit one mango. Cut the flesh into chunks and blend with the coconut milk, sugar, evaporated milk, and cold water until completely smooth. Taste and adjust sweetness if needed. Chill the sauce for at least 30 minutes.
Peel and dice the second mango into small 1/4-inch (6 mm) cubes. Gently separate the pomelo segments into small juicy sacs, removing any membrane.
Drain the sago pearls well. In a large bowl, combine the chilled mango-coconut sauce, diced mango, pomelo sacs, and sago pearls. Stir gently to distribute evenly.
Spoon into individual serving bowls or glasses over a small amount of crushed ice. Serve immediately while cold.
Regional variants
Some modern versions add a touch of condensed milk for extra creaminess or use coconut cream for a richer texture. In Singapore and Malaysia, similar desserts sometimes incorporate other tropical fruits like durian or jackfruit.
Cook's notes
- Choose very ripe, fragrant mangoes for the best flavor and natural sweetness.
- Pomelo can be replaced with pink grapefruit segments if pomelo is unavailable, though the flavor will be slightly more bitter.
- Prepare the sago and sauce ahead of time; combine just before serving to keep the pearls pleasantly chewy.
Serve with
Serve chilled on its own or after a dim sum meal. Pairs beautifully with hot Chinese tea.
Make ahead and storage
The mango sauce and cooked sago can be prepared up to 24 hours ahead and stored separately in the refrigerator. Combine with fresh mango and pomelo right before serving.
