Refreshingly sweet, Kwanghi’s chilled mango sago soup is the perfect summer dessert. Made effortless using our mighty MultiPro Express Weigh+ food processor..
Fill a medium-sized saucepan with water and bring to a boil drop the tapioca perils into the water and stir so it's all separated. Reduce the heat to medium-high so the water is simmering cook for 10 minutes. Stir occasionally to make sure pearls are cooked through doesn’t stick to the pot.
Turn off the heat, cover the pot, and set it aside for 10 minutes you'll know when the tapioca is cooked when you don’t see the white dot in the centre of the pearl.
Drain the peals in a mesh strainer and rinse under cold water to separate the pearls and put them in a bowl and into the fridge for later use.
Peel and dice mangos. Put 2 of mangos flesh into a Kenwood blender and blend until smooth like a smoothie, and place the remaining mango dice in a separate container. Refrigerate the diced mango and mango puree for at least 1 hour so that it'll be really refreshing to bite.
Separate pomelo or grapefruit sacs into individual juice pods by hand this will take a few good mins to do try not to get any white bitter peel in the mix, when all done place in the fridge.
Pour mango puree and vanilla seeds into a bowl and mix in coconut milk and condensed milk. Add tapioca, mango dice, and pomelo all together and fold with a spoon, this dessert is at its best served very cold.
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