Description

Ingredients

• Mango coconut cream 🥭
• 🥭 400 g ripe mango flesh, diced (2½ cups / 14.1 oz) Original: 🥭 400 g ripe mango flesh, diced (2½ cups / 14.1 oz)
• 🥥 200 ml coconut milk, chilled (¾ cup + 1 tbsp / 6.8 fl oz) dairy Original: 🥥 200 ml coconut milk, chilled (¾ cup + 1 tbsp / 6.8 fl oz)
• 🥛 120 ml evaporated milk or whole milk, chilled (½ cup / 4 fl oz) dairy Original: 🥛 120 ml evaporated milk or whole milk, chilled (½ cup / 4 fl oz)
• 🍯 25 g honey or sugar (1 tbsp + 2 tsp / 0.9 oz) Original: 🍯 25 g honey or sugar (1 tbsp + 2 tsp / 0.9 oz)
• 🍋 10 ml fresh lime juice (2 tsp / 0.34 fl oz) Original: 🍋 10 ml fresh lime juice (2 tsp / 0.34 fl oz)
• 🧂 1 g fine salt (⅛ tsp / 0.03 oz) Original: 🧂 1 g fine salt (⅛ tsp / 0.03 oz)
• Sago pearls ⚪ Original: Sago pearls ⚪
• ⚪ 80 g small sago pearls (½ cup / 2.8 oz) Original: ⚪ 80 g small sago pearls (½ cup / 2.8 oz)
• 💧 1.2 l water, for boiling (5 cups / 40 fl oz) Original: 💧 1.2 l water, for boiling (5 cups / 40 fl oz)
• 🧊 500 g ice water, for cooling (3 cups / 17.6 oz) Original: 🧊 500 g ice water, for cooling (3 cups / 17.6 oz)
• Fruit layers 🍊 Original: Fruit layers 🍊
• 🥭 180 g mango, diced small (1 cup / 6.3 oz) Original: 🥭 180 g mango, diced small (1 cup / 6.3 oz)
• 🍊 120 g pomelo segments, gently broken apart (1 cup / 4.2 oz) Original: 🍊 120 g pomelo segments, gently broken apart (1 cup / 4.2 oz)
• 🌿 5 g mint leaves, optional (¼ cup / 0.18 oz) Original: 🌿 5 g mint leaves, optional (¼ cup / 0.18 oz)
• For finishing ✨
• 🥥 60 ml coconut cream, chilled (¼ cup / 2 fl oz) dairy Original: 🥥 60 ml coconut cream, chilled (¼ cup / 2 fl oz)
• 🥭 60 g mango cubes (⅓ cup / 2.1 oz) Original: 🥭 60 g mango cubes (⅓ cup / 2.1 oz)
• 🍊 30 g pomelo pearls (¼ cup / 1 oz) Original: 🍊 30 g pomelo pearls (¼ cup / 1 oz)
• 🌼 edible flowers, optional Original: 🌼 edible flowers, optional

Preparation

• Cook the sago ⚪ Bring 1.2 l water (5 cups / 40 fl oz) to a full boil. Add the sago pearls and simmer for 12 min, stirring often so they do not stick. Turn off the heat, cover, and let them sit for 10 min until mostly translucent. ✨
• Rinse and chill 🧊 Drain the sago and rinse under cold water until the excess starch is gone. Transfer to ice water for 5 min, then drain again. The pearls should look glossy, separate, and tender. ⚪
• Blend the mango cream 🥭 Blend the mango flesh, coconut milk, evaporated milk, honey or sugar, lime juice, and salt for 45–60 sec until completely smooth, thick, and silky. Chill for 20 min so the flavor becomes cleaner and more refreshing. 🥥
• Prepare the fruit 🍊 Dice the mango into small neat cubes and gently separate the pomelo into juicy pearls. Keep the pomelo pieces loose and delicate so they add sparkle and texture instead of becoming wet or crushed. ✨
• Fold the base 🥄 Stir the drained sago into the chilled mango coconut cream. Mix gently for 30 sec until the pearls are evenly suspended through the golden cream. 🥭
• Layer the parfait 🍨 Spoon a little mango-sago cream into chilled glasses, add diced mango and pomelo, then repeat once more. Keep the top clean and glossy so the layers look elegant and visible. 🍊
• Finish and serve ✨ Top each glass with a small spoonful of coconut cream, mango cubes, pomelo pearls, mint, and edible flowers if using. Serve cold immediately for the brightest texture and flavor. 🥢

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print