A modern Hong Kong dessert soup utilizing suspended carbohydrate pearls (sago) in a tropical fluid matrix. The alchemy involves balancing the thick, sweet puree of mango and coconut milk with the acidic, bursting vesicles of pomelo citrus.
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the Sago. Bring a large pot of water to a rolling . Stir in the sago pearls. for 10 minutes . Turn off the heat, cover, and let sit for another 10 minutes until the pearls are completely translucent with no white dots in the center.
Rinse. Drain the sago in a fine-mesh sieve and rinse thoroughly under cold running water to remove the excess starch. This stops the cooking and prevents them from clumping. Set aside in a bowl of cold water.
The Puree. Cube the flesh of two mangoes. Place them in a blender with the coconut milk, evaporated milk, and simple syrup. Blend until completely smooth and thick.
Prep the texture. Dice the remaining mango. Carefully separate the pomelo flesh into individual little sacs.
Assemble. In a large serving bowl or individual glasses, combine the chilled mango puree, the drained sago pearls, the diced mango, and the pomelo sacs.
Chill. Stir gently to combine. Refrigerate for at least 1 hour before serving. It must be served ice cold.
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