Mango Pomelo Sago

Steps

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1. 1
   Pour one can of evaporated milk (about 1.5 cups) into ice cube trays and freeze overnight.
   ▶ ≈0:26
2. 2
   Bring 1.5 liters of water to a boil and add the tapioca pearls. Reduce heat to medium and cook uncovered for 10 minutes, stirring gently every 3 minutes to prevent sticking.
   ▶ ≈1:02
3. 3
   After 10 minutes, the sago becomes translucent with a white center resembling caviar. Cover the pot and let sit in the hot water for 15 minutes to finish cooking.
   ▶ ≈1:24
4. 4
   Prepare the mangoes: slice slightly off-center on both sides of a ripe mango. Score the flesh with a paring knife without cutting through the skin. Scoop out the diced mango with a spoon, keeping pieces small enough to drink through a thick straw. Scrape any remaining flesh from the seed. You should have about 600g total.
   ▶ ≈1:45
5. 5
   Prepare the grapefruit: score the skin across the middle with a paring knife, then use a chopstick (or spoon) underneath to loosen and remove the peel on both sides. Carefully peel away the translucent membrane and gently tear the segments into fine shreds without squeezing the juice.
   ▶ ≈2:57
6. 6
   Drain the cooked tapioca pearls and transfer to an ice bath to firm up. Drain again and set aside.
   ▶ ≈3:56
7. 7
   Remove the frozen evaporated milk and place in a blender. Add half of the mango flesh, 3 tablespoons of sugar, and 1/4 cup of coconut milk. Blend using the on-and-off mode until smooth, using a spatula to help if needed.
   ▶ ≈4:09
8. 8
   Assemble the dessert: layer diced mango at the bottom of a cup, followed by shredded grapefruit and tapioca pearls. Pour in 1/4 cup of coconut milk, then fill the rest with the mango milk blend. Top with extra mango, grapefruit, and mint leaves as garnish.
   ▶ ≈4:52
9. 9
   Serve with a thick straw for drinking, or pour into a bowl and enjoy with a spoon. This recipe makes 3 servings; divide ingredients roughly into thirds without needing to measure precisely.
   ▶ ≈6:02