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Ingredients
(Serves 4)
Adapted from Zu’s Kitchen
- 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
- 150ml evaporated milk
- 2 large ripe honey mangoes, cubed (see photo below)
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g sago pearls
- Pomelo (I use the Ipoh Tambun variety), peeled and sacs separated, about 50g or more
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