Mango Sago Pomelo
Use the rich and smooth CARNATION evaporated milk to make a delicious dessert to entertain your relatives and friends during this Chinese New Year!
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Print Pin Servings: 6 people
Calories: 319kcal
INGREDIENTS
Sago Layer
- 300 g Sago
- 2 L Water for cooking sago
- 1 can CARNATION Evaporated Creamer
- 200 ml Drinking Water
- 0.5 tsp Salt
Mango Puree
- 600 g Mango Flesh peeled & diced
- 250 g Ice
- 50 g Sugar
Condiments
- 500 g Mango Flesh peeled & diced
- 2 cup Pomelo Pulps skinned and seeded
INSTRUCTIONS
- Soak sago for 30 minutes.
- Drain the sago, pour in the sago after the water is boiling. Leave it to cook until for 20 minutes until sago fully cook and translucent.
- Strain the sago, and wash with cold water.
- Mix the sago, water, CARNATION Evaporated Creamer, and salt into a mixing bowl. Set aside.
- To prepare the mango puree. Blend the mango, ice, and sugar in a blender until fine paste. Set aside
- Divide the mango puree equally into glasses, layer each glass with the sago mix.
- Lastly top with mango and pomelo pulp equally. Serve immediately.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1cup | Calories: 319kcal | Carbohydrates: 81.1g | Protein: 2.9g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 3351mg | Potassium: 447mg | Fiber: 3.5g | Sugar: 30.4g | Calcium: 172mg
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