It is mango season again and this year’s Thai honey mangoes are a real steal! Big, sweet and really cheap too, The best time to make one of my all-time favorite chilled desserts to beat the heat. Remembering a twist to this popular dessert I had at one of the tong shuei shops in Hong Kong a couple of years back, I’d used Ayam brand’s UHT coconut milk in place of evaporated milk for that additional dimension of natural creamy richness for good contrast against the refreshing mango and sourish hues of the pomelo pulp. #ayamcooking
Recipe serves 4-6
Ingredients
3-4 large mangoes (appro. 250-300g each)
100g pomelo pulp
200ml Ayam brand UHT coconut milk
100ml water
50g fine-grained sugar (adjust to own personal preference for sweetness)
100g sago pearls
Method
- Pour water, sugar and coconut milk into a small pot and warm gently until small bubbles begin to form around the perimeter of the pot and the sugar has completely dissolved. Do not bring the mixture to a boil as the coconut milk may spilt. Cool down to room temperature before refrigerating.
- Bring a small saucepan of water to a rolling boil, add sago pearls slowly and cook until they are almost transparent.
- While waiting for the sago pearls to cook, peel mangoes and chunk the flesh into cubes.
- Place 3/4 of the mango cubes into a food blender and process to form a puree. Pour the mango puree into a mixing bowl. Refrigerate the remaining mango cubes for later use.
- Strain the cooked sago pearls and transfer a bowl of water, mix well to wash and strain away excess starch, pour into the bowl of mango puree, mix well and refrigerate until ready to be used.
- In a large serving bowl, combine mango puree and sago mixture, coconut milk and syrup mixture, remaining diced mango, pomelo pulp and mix well. Chill for several hours until ready to serve.
- Ladle into small serving bowls and garnish with more fresh mango cubes, pomelo pulp and coconut milk.
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