Ingredients

• 60 g small sago pearls
• 1 L water
• 3 ripe mangoes
• 150 g pomelo flesh
• 200 ml coconut milk
• 100 ml evaporated milk
• 100 ml cold water
• 40 g caster sugar
• to taste ice cubes

Method

1. 01
   Boil the water Bring one litre of water to a rolling boil in a medium saucepan over high heat.
2. 02
   Cook the sago Pour in the sago pearls while stirring, then boil them on medium heat for ten minutes, stirring every minute or so, until they are mostly clear with a small white dot in the centre.
3. 03
   Rest the sago Turn off the heat, cover the pan with a lid, and let the sago sit for ten minutes until the white dots disappear and the pearls are fully clear.
4. 04
   Rinse the sago Tip the sago into a fine sieve and rinse it under cold running water until it is cool and no longer starchy, then leave it to drain.
5. 05
   Prepare the pomelo Peel the pomelo, pull away the white pith and the membranes from each segment, and gently break the flesh into small separate strands.
6. 06
   Cut the mangoes Peel the mangoes, cut one of them into small cubes for topping, and roughly chop the flesh of the other two for blending.
7. 07
   Blend the mango base Put the chopped mango, coconut milk, evaporated milk, cold water and sugar into a blender and blend for about one minute until completely smooth.
8. 08
   Combine and chill Stir the drained sago into the mango base, cover, and chill in the fridge for one hour along with the diced mango and pomelo.
9. 09
   Serve cold Ladle the soup into bowls, top each one with diced mango and a scattering of pomelo strands, and add a few ice cubes if you like.