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Ingredients
- Serves 6 people
550 g mango (400 g roughly chopped, 150 g diced into 0.5cm cubes)
150 ml evaporated milk (mixed with 150 ml cold water)
100 ml simple syrup
200 g sago pearls
100 g fresh pomelo sacs
30 ml pandan essence
30 ml cherry essence
1 sprig mint
4 tbsp sugar
3 cups ice
800 ml water
Instructions
-
Cook sago pearls
- In a pot, boil 400 ml water with 2 tbsp sugar and pandan essence.
- When boiling, add 100 g sago pearls in the water.
- Remove green sago pearls and set aside after 15 minutes.
- In another pot, boil 400 ml water with 2 tbsp sugar and cherry essence.
- When boiling, add 100 g sago pearls in the water.
- Remove pink sago pearls and set aside after 15 minutes.
-
Blend mango ice
- In a blender, add 400 g chopped mango, simple syrup and the evaporated milk mixture, blending till smooth.
- Remove and set aside.
- In a clean blender jar, crush the ice on pulse mode and set aside.
| This dish can be kept refrigerated for up to 2 days.
Garnish and Serve!
When ready to serve, divide the ice amongst your serving bowls. Spoon green sago over the ice followed by the blended mango. Then top with a dollop of pink sago, pomelo and diced mango. Garnish with mint leaves and serve cold.
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Ingredients
- Serves 6 people
-
550 g mango (400 g roughly chopped, 150 g diced into 0.5cm cubes)
-
150 ml evaporated milk (mixed with 150 ml cold water)
-
100 ml simple syrup
-
200 g sago pearls
-
100 g fresh pomelo sacs
-
30 ml pandan essence
-
30 ml cherry essence
-
1 sprig mint
-
4 tbsp sugar
-
3 cups ice
-
800 ml water
Nutrition
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