China · Cantonese
Mango Pomelo Sago
A Hong Kong dessert rebuilt with chia seeds instead of sago, so it is smooth with a faint chew from the seeds. Sweet mango and sharp grapefruit sit against a rich coconut cream base.
The dessert turns up on the menus of Hong Kong cafés every summer, valued as much for the cooling effect as for the fruit. Street versions have always been the cheapest mango pudding around, built on canned fruit and coconut milk. Swapping sago for chia seeds keeps the same cool, slippery character while cutting out the cooking step entirely.
Ingredients
- chia seeds24 g
- milk50 ml
- coconut milk150 ml
Directions
- 1
Soak the chia seeds in the milk for ten minutes.
- 2
While they soak, peel and dice half a mango and the grapefruit into a serving glass.
- 3
Put the other half of the mango with ice and the coconut milk into the blender and blend to a purée.
- 4
Pour it into the glass and add the diced fruit on top.
- 5
Now enjoy it and get back to your code.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.