METHOD:

  1. Add into the blender 400g of the mango, syrup, mint leaves and the evaporated milk, blending till smooth. Transfer out to a bowl.
  2. Next, into a clean blender jar, crush the ice on Pulse mode.
  3. When ready to serve, divide the ice amongst your serving bowls.
  4. Spoon green sago over the ice followed by the blended mango. Then top with a dollop of pink sago, pomelo diced mango, pomegranate and a drizzle of pomegranate juice.
  5. Garnish with mint leaf and serve cold.

 

INGREDIENTS:

  • 400g fresh Ripe mango, cubed into sizes easy for blending
  • 150g Mango, diced into small 0.5cm cubes – for topping
  • 150ml evaporated Milk mixed with 150ml cold Water
  • 100ml simple Syrup
  • 100g green Sago pearls, cooked
  • 100g pink Sago pearls, cooked
  • 100g fresh Pomelo sacs
  • Fruits from 1 Pomegranate
  • Juice from 1 Pomegranate
  • 2 stalks Mint leaves, sprigs – save some for garnish
  • 3 cups Ice