Ingredients:
300 grams mango pulp diced (2 large mango) better Harum Manis
100 grams pomelo pulp
100 cc evaporated milk
500 grams mango puree (I used 2 large mango and blended in food processor)
600 cc simple syrup
100 grams sago pearls
Mint leaves
Directions:
1. Soaking the sago for 5 minutes.
2. Boiling water 2 litres, adding sago and cook until they looks clear without colour.
3. Turn of the flame, and left it for 15 minutes until totally transparent.
4. Drain the sago in a sieve with water and rinse in cold water. Set aside.
5. Peel mangoes and chunk the flesh into large cubes.
6. Blend the mango with simple syrup until smooth.
Serving:
1. In a bowl, mixing mango puree and evaporated milk, stirr it.
2. Pouring the diced mango, pomelo pulp and sago pearls.
3. Chill the dessert for several hours until ready to serve or if you in a hurry using ice cube.
4. Laddle into cup and garnish with left mango cubes, pomelo pulp and mint leave
