Mango, Coconut and Pomelo dessert – 楊枝甘露



This is a very pleasant and refreshing summer dessert.  It is very simple and easy to make and it is always a hit in a summer garden party.  This dessert first appeared in a Hong Kong restaurant in 1984 and it has been the most popular dessert in Asia ever since.

Mango                                                               4x
Coconut milk                                                   1 can (non-sweeten) – chill in fridge
Milk                                                                   1 cup
Tapioca                                                             1/4 cup
Pomelo                                                              1/2 cup
Palm sugar                                                        2x

Remove skin and stone of three mangos and purée using a blender. The remaining mango cut into small cube and set aside in a mixing bowl.
Remove flesh from 1/2 pomelo and separate them carefully.
Add coconut milk and milk to the mango purée, mix well. Add palm sugar syrup to adjust sweetness if needed.
Note: It is unnecessary to add palm sugar syrup if the mango is sweet enough.
Add tapioca, mango cube and pomelo to the liquid mixture before serving. Serve cold.

How to prepare tapioca:
Tapioca 1/4 cup (*do not wash the tapioca)
Water 4 litters

Bring water to boil and put the tapioca in the pot. Turn off the stove (no heat) and use a whisk to stir the tapioca quickly for two minutes. This is to avoid the tapioca sticking to the bottom of the pot and forming a glue ball. Cover the pot with a lid and let it sits there for three to four minutes. Repeat the stirring action for another two minutes and cover it with a lid again. The whole process will take about 30 minutes. Just when you see the tapioca turns entirely translucent but still has a small white dot in the centre, drain the tapioca by use a mesh strainer. Run cold water through it and use a spatula to turn it to avoid sticking. Once it cools off, put the tapioca in a small container with a few pieces of ice on top. Let the ice melts in the cooked tapioca and keep it in the fridge overnight.

Making the Palm sugar syrup:
Thai palm sugar 2 pieces
Water 1 cup
Bring water to boil and dissolve the palm sugar. Stir well by using whisk. Reduce the volume by half. Once the bubble is becoming smaller and flowing on top of the syrup, chill the pot with a cold water bath. The syrup should become thicker, keep in fridge.


One Comment Add yours

  1. Cindy says:

    Refreshing, creamy, delicious! Love this recipe. Thanks for sharing.

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