Peel and segment the pomelo and reserve juice for later in the recipe. Peel and prepare the mangoes for use later in the recipe. Reserve half of one mango and dice into small dice for garnish.
In a medium to large saucepan, bring the water up to a boil. Drop sago pearls into boiling water and simmer for 15-20 minutes, stirring every few minutes. Cut off heat and allow sago to sit for additional 40 minutes. Drain and rinse the sago under cold water.
Place the cooked pearls into a bowl and mix in ½ cup coconut milk, Rodelle Gourmet Pure Vanilla Extract and 2 Tbsp. sugar. Cover and refrigerate until assembly of dessert.
In a blender, add peeled mango, remaining coconut milk, 1 Tbsp. reserved pomelo juice, ice and 2 Tbsp. sugar. Blend until smooth. Taste and add more sugar to taste.
Assemble dessert by layering mango puree, prepared sago pearls and topping with diced mango and segmented pomelo. Use tall shot glasses, stemless wine glasses or any dish that will make this dessert look fancy. You can assemble right before eating or up to an hour before serving.
Recipe was created for Rodelle by ADM Culinary chef, Phillip Stepler. Photos taken by Amanda at frommetovuu
