Don Signature Crab - Singapore Food Guide

Chilled Mango Pomelo Sago

A Singapore-style chilled mango pomelo sago — a refreshing, fruity cold dessert that pairs silky mango puree with chewy sago and zesty pomelo for hot hawker-centre afternoons.

Chilled Mango Pomelo Sago

About this dish

Chilled Mango Pomelo Sago is a beloved cooling dessert you’ll find in Singapore Chinese restaurants, kopitiams with a modern twist, and zi char stalls that offer a sweet finish. It balances luscious mango sweetness with the bright, slightly bitter pop of pomelo and the chewy texture of small tapioca pearls (sago) — perfect for humid afternoons in the heartland or as a light finish after a family seafood feast at East Coast.

At home in HDB kitchens or during weekend potlucks, this dessert is forgiving and quick to put together. Ripe mangoes are blitzed into a glossy purée, tiny sago pearls are cooked until translucent, and fresh pomelo segments are folded in at the end to keep their texture intact. Many Singaporeans add a splash of evaporated milk or coconut milk for creaminess — you’ll see variations across hawker centre stalls and restaurant menus.

The mouthfeel is what makes this dish addictive: silky mango, soft yet springy sago, and citrusy pomelo that cuts through the richness. Serve it chilled in pretty bowls or tall glasses for supper, family gatherings, festive lunches, or as a welcome treat during the hot months. This version keeps things simple and local-friendly, with tips for sourcing ingredients at NTUC FairPrice, Cold Storage or neighbourhood wet markets.

Ingredients

  • 300 g ripe mango flesh (about 2 medium mangoes), plus 80 g extra diced for garnish
  • 150 g small sago pearls (tapioca pearls), also labelled "pearl sago"
  • 200 ml water (for cooking sago) plus extra for rinsing
  • 200 ml mango purée (from the blended mango flesh)
  • 150 ml cold water or light coconut water (to loosen the soup)
  • 120 ml evaporated milk or full-fat coconut milk (choose based on preference)
  • 40 g caster sugar (adjust to taste; palm sugar or honey can be used)
  • 120 g pomelo segments, membranes removed and torn into bite-sized pieces
  • 1 tsp fresh lime juice (to brighten the mango purée)
  • Pinch of salt (enhances sweetness)
  • Ice cubes or crushed ice (to chill quickly)
  • Fresh mint leaves or a pandan leaf (optional garnish)
  • Condensed milk, to drizzle (optional, for extra richness)
  • Optional: 1 tsp pandan extract for aroma if mangoes are not very fragrant
  • Optional: 50 ml cream for a richer, restaurant-style finish

Step-by-Step Method

  1. 1. Prepare the mango: peel and dice the mangoes. Reserve about 80 g diced for garnish, then blend the rest into a smooth purée with 1 tsp lime juice and a pinch of salt. Set aside in the fridge to chill.
  2. 2. Cook the sago: bring 200 ml water to a rolling boil in a small pot. Add the small sago pearls and stir immediately to stop clumping. Reduce to medium heat and simmer, stirring frequently, until the pearls turn translucent with a small opaque dot in the centre (about 8–12 minutes depending on size).
  3. 3. Rinse the sago: when cooked, drain the sago in a fine sieve and rinse thoroughly under cold running water to remove excess starch and stop cooking. This helps keep the pearls separate and chewy. Drain well.
  4. 4. Sweeten the base: in a mixing jug, combine the chilled mango purée, 120 ml evaporated milk or coconut milk, 150 ml cold water or coconut water, and caster sugar. Whisk until sugar dissolves and taste, adjusting sweetness as needed — many Singapore stalls make it slightly less sweet so the pomelo cuts through.
  5. 5. Assemble the dessert: fold the drained sago gently into the mango-milk mixture. Add the pomelo segments last so they stay juicy and keep their texture.
  6. 6. Chill quickly: add a few ice cubes or place the mixture in the fridge for at least 20–30 minutes to chill. If serving at a gathering, keep ice on the side so the sago does not water down the mixture too much.
  7. 7. Serve: spoon into chilled bowls or pretty glasses, top with reserved mango cubes, a drizzle of condensed milk or a sprig of mint, and a few extra pomelo bits. Serve immediately.
  8. 8. Make-ahead tip: cook and rinse the sago up to a day ahead and store in the fridge under cold water to prevent sticking; cook the mango purée on the day for best flavour. Add pomelo only just before serving.

Tips & Serving Ideas

  • Buy ripe, fragrant mangoes at your neighbourhood wet market or NTUC FairPrice; Carabao or Ataulfo-style mangoes give the best sweetness and silky texture.
  • If you prefer a lighter finish, use coconut water instead of plain water and light coconut milk instead of evaporated milk for a tropical twist.
  • Cook sago pearls just until translucent and rinse under cold water immediately to stop them turning gluey; this mimics the chewy texture you get at hawker stalls.
  • Add pomelo only at the last minute to keep the segments bright and avoid sogginess — fresh pomelo gives the dessert a lovely citrus pop.
  • Adjust sweetness to taste; Singapore palates vary from slightly tart to very sweet — start with less sugar and add more after tasting.
  • Make the sago ahead and store refrigerated in cold water for up to 24 hours, but prepare the mango purée on the day for the best colour and flavour.
  • If mangoes are out of season, frozen mango chunks from Cold Storage are an excellent shortcut; thaw and blend before using.

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