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Sago Soup

The Hong Kong dessert-house classic: chilled mango and pomelo sago soup, with tiny translucent sago pearls suspended in sweet mango puree loosened with coconut and evaporated milk, finished with fresh mango dice and bursting pomelo sacs.

SnacksMainsUnder 400 kcal
35 min20 prep · 15 cookEasy219 kcalper serving
Sago Soup

Instructions

  1. Bring the 750 ml of water to a rolling boil in a small saucepan. Rain in the 30 g of sago, stirring at once so the pearls do not clump, and simmer over medium heat for 10 minutes, stirring every couple of minutes.
  2. Take the pan off the heat, cover, and leave to stand 10 minutes: the residual heat finishes the pearls without turning them to paste. They are ready when every pearl is clear through, with no white dot in the centre. Drain into a fine sieve and rinse thoroughly under cold running water until cool and no longer sticky, then leave sitting in cold water.
  3. Meanwhile make the syrup: heat 15 g of caster sugar with 60 ml of water in a small pan over low heat, swirling until fully dissolved, about 2 minutes. Do not let it colour. Cool completely.

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Per serving

219kcal
4gprotein
22gcarbs
14gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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