Chef’s Nectar Special, Chilled Mango, Pomelo & Sago


Chilled Mango, Pomelo and Sago

Ingredients for making the desert

  • 400ml mango juice (Mango dices/pulp)
  • 150ml evaporated milk
  • 2 large ripe honey mangoes, cubed
  • sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
  • 80 gms sago pearls
  • 50 gms Pomelo

Cut the mango into dices and use blender to blend the mango in to pulp

Method of making


1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Please Note

Pomelo is the best source of vitamin c as its citrus content give the little sourness to this heavenly dessert which is very nutritious and healthy. use some of the dices and pomelo flakes for the garnish.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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