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Tropical mango pomelo sago with creamy mango, juicy pomelo, and chewy tapioca is a beloved Hong Kong dessert. A refreshing family treat with fresh fruit flavors.
Bring 4 cups of water to a boil in a saucepan over medium-high heat. Add the small tapioca pearls and stir to prevent sticking. Lower heat to medium and simmer for 10–12 minutes until the pearls turn translucent, stirring occasionally.
Once the tapioca is cooked with just a small white center, turn off the heat and cover the pot for 5 minutes to complete cooking. Then drain the pearls in a fine sieve and rinse under cold running water to stop further cooking.
Peel and cut 1.5 mangoes into cubes for the topping. With the remaining 0.5 mango, blend it with coconut milk, evaporated milk, and sugar until a smooth, creamy mixture is formed.
Segment the pomelo and separate the flesh into small pieces by hand, avoiding the membrane for best texture.
In a large bowl, combine the blended mango mixture and cooked tapioca pearls. Mix gently. Stir in half of the pomelo flesh.
Chill the dessert in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and for best texture.
To serve, divide the chilled mixture into bowls. Top with the reserved mango cubes and the remaining pomelo flesh. Serve immediately.
