A follow-up on a related post:
http://lafleuraucacao.blogspot.com/2009/10/memories-of-chinese-mid-autumn.html
Serves 6-8
Ingredients:
6 Fresh Mangoes - remove skin and stone, or approximate 6 cups of thawed frozen mangoes
150g Sago
1/2 Pomelo - remove rind, membrane and seeds
1 can Coconut Milk (can be substituted with low-fat version)
50mL half and half (optional if conscious of fat intake)
200g Rock Sugar (can be adjusted to your taste, and the sweetness of mangoes)
Directions:
1. Bring rock sugar and water to a boil
2. Reduce heat to medium and add sago. Stir occasionally and cook the sago until they turn half transparent (each sago should still have a bit of white at the core)
3. Add coconut milk to the sago mixture and remove it from heat and allow it to cool to room temperature
4. Puree half of the mangoes, and cut the remaining into bite size pieces
5. Shred the flesh of pomelo by hand into the width of a chopstick
6. Add mango puree, mango chunks, and pomelo pieces into the sago coconut milk mixture
7. Chill the sweet soup prior serving.
Bon Appetit!
3 comments:
This looks really good. What is sago? We have a sago palm in our yard -- is this the fruit of that palm tree?
Oops! I forgot to mention that sago is actually tapioca.
What does the fruit of a sago palm looks like?
thanks for the recipe looks great! just wondering what you mean by 50mL half and half?
do you mean you can use 50mL coconut milk and 50mL water instead of the whole can in case its too fatty?
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