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A white bowl filled with pale yellow mango coconut smoothie topped with mango and pomelo chunks.

Mango Pomelo Sago

Why stop at a creamy mango smoothie when you could add chewy sago pearls and chunks of silky mango and tangy pomelo?
Course Dessert
Cuisine Asian, Cantonese, Chinese
Keyword citrus, coconut milk, dairy-free, dried fruit, egg-free, grapefruit, mango, mango juice, nut-free, pomelo, sago, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 149 kcal


  • 1 pound frozen mango chunks
  • ½ cup sago
  • 14 ounces full fat coconut milk room temperature
  • 1 ½ cup mango juice cold
  • ½ teaspoon kosher salt
  • Maple syrup to taste
  • 1 grapefruit or pomelo peeled and cut into bite-sized pieces


  1. Set aside a big handful of frozen mango chunks at room temperature, and let defrost. Chop into bite-sized pieces. Keep the rest of the mango frozen.
  2. Fill a medium pot half full with water. Place on the stove over medium heat and bring to a simmer. Add the sago, and stir to make sure they don’t stick. Simmer until the sago is mostly translucent (they’re pretty small, so it usually takes 20 minutes tops). Drain the sago, then let cool slightly. Don’t worry if they clump up.
  3. To a blender, add the frozen mango, coconut milk, mango juice and salt to the blender as well. Blend on high until smooth, and add maple syrup to taste.
  4. Stir the defrosted mango, pomelo/grapefruit and sago into the mango coconut milk mixture, breaking up any sago if it was clumped up. Serve within 4 hours.