Mango Sago Pomelo - 杨枝甘露 by Ellena Guan

Ingredients: (serve 8 - 10 pax)

6 honey mango, diced
1 Litre Marigold PeelFresh Mango Juice
400ml evaporated milk
5 wedges pomelo, peel and separate the sacs
5 tablespoons pearl sago

sugar syrup:
4 tablespoons sugar
50ml hot water

Method
1. Bring a pot of water to boil, add in sago and simmer for 8 minutes.
2. Switch off the heat, cover for 5 minutes till it turns translucent then rinse cooked sago with water using a sieve to remove the starch. Set aside while preparing the mango purée.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200ml of evaporated milk for 1 minute.
4. Mix mango purée, mango juice and remaining evaporated milk with sugar syrup (melt sugar with hot water) till combine then stir in cooked sago.
5. Chill mixture in the fridge for at least 2 hours before serving.
6. To serve: divide mango purée mixture into bowls, top with pomp sacs and cubed mango.

材料：（8－10人份）
6個芒果，切块
1公升Marigold PeelFresh芒果果汁
400毫升淡奶
5片蜜柚，剥离和分离囊
5汤匙小西米

糖浆：
4汤匙白糖
50毫升热水

做法：
1.将一小锅水煮沸，加入西米（不用洗），煮8分钟。
2.关火然后闷盖5分钟，直到西米变成透明再過泠水。备用。
3.芒果（ 用个5芒果;并留1个做装饰）与200毫升淡奶用食物手拌机搅拌1分钟至芒果泥。
4.接着将至芒果泥，芒果汁和剩余淡奶与糖浆（糖加热水溶化）用搅拌均已然后才拌入煮熟的西米，放进冰箱冷藏至少2小时。
6.要吃时在芒果西米汁加上少许芒果块和芒果即可。

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789159571153121/