Mango Sago Soup with Pomelo Recipe:
- 4 ripe Mexican or Thai Yellow Mango
- 1 cup coconut milk
- 3/4 cup cold water
- 1/2 cup sugar
- 2 kaffir lime leaves (or strips of lime zest)
- 1 Pomelo or grapefruit
- 3/4 cup tapioca pearls
- 1 dragon fruit, optional
- fresh mint leaves
For the mango soup with pomelo & dragon fruit
Peel and pit three of the mangoes and place the chunks in a blender. Add the coconut milk. Cut the last mango into cubes and reserve on the side.
Place the water, sugar and Kaffir lime leaves in a small saucepan and bring to a boil to make a syrup. Remove from the heat and let it cool and infuse for 15 minutes. Remove and discard the leaves.
Blend the mango and coconut mixture with half of the Kaffir lime syrup. Taste for sweetness. Add more syrup if necessary. Blend until you obtain a very smooth soup.
Strain the mixture into a bowl and discard the stringy parts. Chill.
Meanwhile cook the tapioca in boiling water according to directions. Strain and cool under cold running water.
When ready to serve, add the tapioca to the chilled mango-coconut soup and stir well. Pour into bowls and garnish with shredded segments of pomelo, and cubes of mangoes and dragon fruit. Garnish with mint leaves.