Method

1. Bring a small pot of water to a rolling boil. Add the sago pearls, reduce to medium heat and simmer for about 12 mins, or until the sago is translucent. Drain and rinse sago in cold water to prevent overcooking. Store in room temp water until ready to use.
2. Cut mangoes into cubes and reserve 1/3 of the cubes for garnishing. Blend the remaining mango cubes, coconut milk, evaporated milk and honey (if using) until smooth. You may strain it if you want a smoother mixture. Chill in the fridge until cold. You may also add ice cubes if serving immediately.
3. Pour the mixture into bowls, stir in the cooked sago. Add the reserved mango cubes, pomelo pulp and enjoy!

*This is the first recipe of our 3 Pomelo Desserts for Mid Autumn Festival.
Create the other desserts here:  Pomelo Cake, Pomelo & Mango Crepe