Don Signature Crab - Singapore Food Guide

Mango Sago Pomelo

A refreshing Singapore-style chilled dessert of ripe mango, chewy sago pearls and zesty pomelo, finished with creamy coconut and evaporated milk.

Mango Sago Pomelo

About this dish

Mango Sago Pomelo is the kind of comforting yet light dessert you’ll find at dessert stalls, kopitiams and cafe counters across Singapore — perfect after a spicy zi char dinner or as a cooling supper on a humid evening in the heartland. This version blends ripe sweet mangoes, small tapioca sago pearls and citrusy pomelo segments with a silky mix of coconut milk and a touch of evaporated or condensed milk for extra creaminess.

In Singapore households it’s a popular choice for potlucks, family gatherings and festive spreads (especially during CNY when fresh fruit features prominently), and you’ll also see hawker-style variations that use more condensed milk or ice for an on-the-go treat. The texture is the star: pillowy sago pearls, velvety mango puree, and pops of pomelo that cut through the richness — a balance Singaporeans love between sweet, creamy and tart.

This recipe is straightforward for a typical home kitchen — no special equipment beyond a saucepan and sieve — and uses locally available ingredients from NTUC FairPrice, Sheng Siong or Cold Storage. There are handy tweaks for different sweetness levels or dairy-free diets (swap evaporated milk for extra coconut milk), so you can tailor it to family tastes or bring it to a neighbourhood potluck without fuss.

Ingredients

  • 200 g small tapioca sago pearls
  • 3 ripe mangoes (about 600–700 g total), 2 for purée and 1 for dice/garnish
  • 200 g pomelo segments, membranes removed and roughly chopped
  • 250 ml coconut milk (full fat for creaminess)
  • 100 ml evaporated milk (or 120 ml sweetened condensed milk for a sweeter version)
  • 50 g caster sugar (adjust to taste)
  • 250 ml cold water (for cooking and rinsing sago)
  • Ice cubes or crushed ice, to chill (optional)
  • 1 pinch fine salt (to enhance sweetness)
  • 1 tsp pandan extract or 1–2 pandan leaves (optional, for aroma)
  • 1 tbsp lime or calamansi juice (optional, to brighten mango)
  • Fresh mint leaves or a few toasted coconut flakes for garnish (optional)
  • Optional: 1–2 tbsp condensed milk if you prefer a richer, sweeter finish

Step-by-Step Method

  1. Prepare fruit: Peel and dice 1 mango for garnish, then cut the remaining 2 mangoes into chunks and purée in a blender until smooth. Add 1 tbsp lime or calamansi juice if using to brighten the flavour; set aside.
  2. Cook the sago: Bring a saucepan of water to a rolling boil. Add the sago pearls and reduce to medium heat. Stir gently so they don’t stick and cook until the pearls turn translucent with only a small opaque dot in the centre (about 8–10 minutes for small sago).
  3. Rinse and cool sago: Once cooked, drain the sago into a fine sieve and immediately rinse under cold running water to stop cooking and remove excess starch. Stir to cool and prevent clumping. Set aside.
  4. Make the coconut-milk mix: In a bowl, whisk together coconut milk, evaporated milk (or condensed milk if using), caster sugar and a pinch of salt until the sugar dissolves. If using pandan leaves, bruise and steep them in the milk mixture for 10 minutes then remove.
  5. Assemble base: Combine the cooled sago with the mango purée. Taste and adjust sweetness — add more sugar or condensed milk if you like it sweeter, like many hawker-style versions.
  6. Fold in pomelo: Gently fold in most of the pomelo segments, reserving some for garnish. The pomelo adds a bright, citrusy pop to cut through the creaminess.
  7. Chill: Chill the assembled mixture in the fridge for at least 30 minutes, or serve immediately over ice for a kopitiam-style cold dessert. If serving chilled, stir again before plating as sago can settle.
  8. Serve: Spoon into individual bowls, top with diced mango, the reserved pomelo segments, and a sprinkle of toasted coconut or mint if using. Serve with a spoon and enjoy as a light dessert after a meal or as a cooling supper.

Tips & Serving Ideas

  • Choose ripe, sweet mangoes (Carabao or Honey mangoes if available at the wet market or NTUC) for the best flavour; underripe mangoes will taste flat.
  • Watch the sago closely while boiling — small pearls cook quickly. Once translucent with a tiny white centre, drain and rinse under cold water to stop cooking and remove excess starch.
  • Adjust sweetness to taste: Singapore hawker versions tend to be quite sweet, so start with less sugar and add condensed milk or caster sugar bit by bit.
  • For a dairy-free version, replace evaporated milk with extra coconut milk or a light coconut cream available at Cold Storage or Sheng Siong.
  • Make ahead: Cook sago and mango purée up to a day in advance and store separately in the fridge; assemble and add pomelo just before serving to keep the segments fresh and zesty.
  • If you like a colder, kopitiam-style dessert, serve over crushed ice. For a smoother, creamier finish popular in cafes, chill without ice and serve directly.
  • Swap pomelo with pink grapefruit if pomelo is out of season, but reduce any added sugar to balance grapefruit bitterness.
  • To save time, use pre-peeled pomelo or jarred pomelo in syrup (rinse first) but reduce added sugar since these can be sweetened.

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