Classic Hong Kong Mango Pomelo Sago

Put 80g sago into a bowl, pour in 200ml water and soak for 10 minutes until slightly expanded.

Boil 1000ml water in a pot, add soaked sago, cook over high heat for 5 minutes stirring occasionally, until water boils continuously and sago becomes translucent.

Turn off heat, cover tightly with a lid, and let stand for 10 minutes using residual heat until sago turns completely transparent with no white core.

Rinse cooked sago in 500ml ice water using a strainer to cool down, drain well, put in a bowl, cover with plastic wrap and refrigerate for later use.

Pour 160ml water and 50g sugar into a small pot, heat over medium heat until sugar completely dissolves, turn off heat, then add 160ml coconut milk and 160ml evaporated milk and mix well.

Pour prepared coconut milk base into a large glass bowl, refrigerate until completely chilled.

Peel 4 mangoes, cut flesh away from pit. Dice half into neat squares and chop the remaining half for blending.

Place the remaining chopped mango into a blender, blend until smooth and thick puree with no lumps.

Take out chilled coconut milk base from fridge, add mango puree and chilled sago, gently mix with a spoon until soup turns bright golden and sago is evenly dispersed.

Peel 4 slices pomelo and remove membranes, gently break flesh into individual sacs into a small bowl.

Ladle mango sago soup into serving bowls, place fresh diced mangoes in the center, sprinkle pomelo sacs, and drizzle a splash of evaporated milk for garnish.