Sago tastes good in dessert, but sago contains more than 90% carbohydrate. It's not that healthy.
Also, Philippines mango is hard to get in winter times. It's easier to get Mexico mango in grocery stores.
So, I've decided to make a healthier version of 楊枝甘露 that can be made in winter times.
The recipe originated from Miss Jubie's Blog and I've made some changes to it.
楊枝甘露
Ingredients (serves 5-6)
2 Mangoes (Philippines or Mexico)
3/4 Honey Pomelo
120ml Coconut milk
120ml Evaporated milk
400ml Mango Puree
2 Rock sugars
4 cups water
Directions
1) Peel the honey pomelo and remove all membrane from the pulps. Use hand to take apart the pulps into individual pulp.
2) Cut Mango into small cubes.
3) Boil water in a pot. After water has been boiled, add rock sugars. Turn down to medium heat and keep boiling until all rock sugars have been dissolved. I've added 2 rock sugars: one rock sugar the size of ping pong and another rock sugar 1/3 size of ping pong. After rock sugars have been dissolved, you can taste it. The sweet water should be a bit sweeter than what you would like the dessert to be.
4) Add coconut milk into the sweet water. Bring it to a boil and turn off the heat.
5) Wait until the sweet water is completely cooled down.
6) Add mango puree and evaporated milk into the sweet water. Stir well.
7) Add mango cubes and pomelo pulps. Stir well.
8) Put it in the fridge for a few hours.
Note: You can adjust the amount of Coconut milk, Evaporated milk, Mango Puree, and Rock sugars based on your taste. For example, if you want more coconut taste, you can add more coconut milk. If you want a thicker sweet soup, you can add more evaporated milk. I like mine with more mango taste. ;)
Overall
I would give this dessert 4.5/5.
It would've tasted even better if Philippines mangoes were used.
