Mango pomelo sago
|Place of origin||Hong Kong|
|Main ingredients||Mango, pomelo, sago, coconut milk, cream, sugar|
|Variations||ice cream, ice pop, pudding|
|264 kcal (1105 kJ)|
|Similar dishes||Sago with coconut milk, chè|
|Mango pomelo sago|
|Literal meaning||poplar branch sweet dew|
Mango pomelo sago is a type of contemporary Hong Kong dessert. Invented in 1984 by Lei Garden, it has sustained its popularity up till now. This dessert can be found on the menu of many Chinese restaurants and dessert stores in Hong Kong as well as Singapore, Guangdong, and Taiwan. As time goes by, this dessert has evolved into many different forms for the purpose of coping with the keen competition brought by other newly invented desserts. For example, it serves as a flavor for other desserts and drinks.
The Chinese name of "mango pomelo sago" (楊枝甘露, literally "willow branch manna") comes from the concept of dropping manna from a willow branch which makes people feel refreshed when they taste it. It was also the secret tool of the Guanyin according to the traditional Chinese mythology Journey to the West.
This dessert was said to be invented by Lei Garden in 1984 when it decided to set up its first branch in Singapore. Given that it wanted to create a new dessert that is in line with the taste of Singaporeans. Wong Wing-chee, the former head chef of the Lei Garden, invented mango pomelo sago as a new dish of the Lei Garden. Due to the tropical rainforest climate in Southeast Asia, he intentionally invented this dessert to make people feel cooler after having a taste of it. Inspired by the local ingredients in Singapore, Wong decided to make a dessert featuring mango, pomelo, and sago.
However, there is another version of the origin saying that this dessert was invented by the Lei Garden in order to make good use of the leftover pomelo after making Lo Hei in Chinese New Year.
Typical ingredients include diced mango, sliced pomelo, sago, coconut milk, evaporated milk and milk. First, boil the sago while blending mango, coconut milk, evaporated milk and milk in the blender. When the sago begins to float and turns transparent, rinse and cool it. Then, pour the mixture into a bowl together with the cooked sago and mix well. Lastly, the pomelo is put on top of the mixture for decoration. All these ingredients may be chilled beforehand to improve the taste of this dessert.
Many new mango pomelo sago-based desserts have become popular, including:
- Pudding, ice cream and ice lolly with the flavour of mango pomelo sago
- Mango pomelo sago flavor of snow skin mooncake for Mid-Autumn Festival
- Mango pomelo sago can be served alongside tofu pudding(douhua), coffee or aloe vera
- Bottled mango pomelo sago flavoured drinks
- Rice ball (tangyuan) and grass jelly may be used to substitute for sago in the recipe
- Mango pomelo sago flavoured cake during Chinese New Year
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